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| Better tools will help you turn out cookies faster and with more consistent and visually appealing results. |
So, now that we have laid the baking equipment foundation, let's move on to the slightly more exciting stuff. I'd say if you ever click on my blog posts than you probably have almost everything on the beginning baker list. The items on this list are by no means essential, but they will definitely save you time and frustration when you work in the kitchen. Which means you'll want to bake more often, and thus leading to a virtuous cycle of stress-relief and delicious eats. What more can you ask for?
Just a note, this list is for the general baking enthusiast, who I define as someone who enjoys baking at least twice a month, and bakes items from across the entire pastry and baking spectrum. Why those parameters? If you don't have time to bake regularly, buying and storing equipment that you don't use will just get really annoying, and if you already specialize (cake decorating, candy making, etc.), then you probably have what you need already.
1. Digital Food Scale
Why? This is by far one of the best baking investments you can make! Armed with a volume to weights conversion table or a recipe already listed in weight measures (grams or ounces) you will make measuring so much easier, faster, and better. How? Instead of using cups to measure everything separately you just place your bowl on the scale and pour. Also, flour which is notoriously easy to mess up when measuring volumetrically, is a snap with a scale (most recipes assume a 125-135g per cup). The scale is also good for sticky things like corn syrup and molasses, which you can measure directly into the bowl where they will be mixed, and then you won't spend time an energy scraping it out of the cup used to measure it (where you'll inevitably leave some behind). 
My recommendation: A battery-operated scale (no plugs), with a large measuring platform and a readout display than can be pulled out (helps when weighing large mixing bowls and sheet pans)
Stay away from scales regularly priced less than $25 (to cheap to work well), or small measuring platforms (annoying).
Tips for maintaining your investment: Store your scale flat (do not lean it on it side) and for heaven's sake, do not pile stuff on top of it or drop stuff on it.
I own: OXO Good Grips 11-Pound Stainless Steel Food Scale (pricey, but I've only replaced batteries twice in the last 5 years, plus I like the large capacity)
I'd buy: OXO Good Grips 5-Pound Food Scale (great deal! However, if you exclusively use heavy glass mixing bowls or make triple-size batches, the 5-pound capacity may not work for you)
2. Electric Hand Mixer or Stand Mixer (KitchenAid)
Why? Besides speed and efficiency, some things are very difficult (or completely impossible if you don't have the arm strength) to do by hand like meringues, sponge cake, and mousse. 
Hand Mixer vs. Stand Mixer: If you have very little countertop space and are looking for the value option go for a hand mixer. If you have countertop space to spare, or are in the market for a true baking investment (or have a wedding registry to fill), go for the stand mixer.
If you decide on a hand mixer it should be priced between $35 and $65, and have at least 3 speeds.
If you decide on a stand mixer it should be priced between $200 and $300 for a standard model (they go up to $600). I also prefer the "bowl lift" rather than the "tilt" version. If you are confused, you should do your homework outside of this summary blog post (feel free to email me). A stand mixer, for most people, is the most expensive* small appliance they will purchase, and deserves some due diligence before purchase.
*Unless you have a husband who demands the best blender available on the consumer market.
I own: KitchenAid 5-Speed Ultra Power Hand Mixer
(shop around on Amazon, some vendors offer different colors at different prices)I also own: KitchenAid Pro 500 Series 10-Speed 5-Quart Stand Mixer
(works for everything I've ever wanted to make at home)
3. Parchment paper
Why? I cannot stress this more: parchment paper makes EVERYTHING easier. Line cookie sheets and cake pans for easy removal, cooling, and clean up. Sift your dry ingredients directly on it and then funnel it into the work bowl. Fold it into a cornet for decorating cookies or chocolates. Wrap salted caramels. There's a whole lot more to mention, maybe several blog posts more. I'm telling you, it's magical stuff.
Here's the deal with parchment paper: If you've ever used a roll of parchment from the grocery store you know how annoying it is to cut and it never lies flat (so frustrating). To avoid this issue, buy it in pre-cut sheets, because even though it gets shipped to you rolled up, the paper itself was actually manufactured as a flat sheet of paper, so when you unroll it will stay flat.
I own: Industrial full sheet flat parchment paper that I cut in half myself (I bought 1000 sheets from a restaurant supply store).
I'd buy: From me (shameless, I know)! I have a ton, and I sell it for 20 sheets for $1 (and it's good enough to reuse at least once). If you are local, just let me know and I'll package it up for you. If I need to ship it, I can do 100 sheets for $15. I've looked everywhere online and cannot find a decent retailer that I would consider buying from.
4. Thermometer
Why? If you ever want to get into making candy (caramels, candy corn), fresh cheese (ricotta, mozzarella), stirred custards (ice cream) or deep frying (donuts, churros) then you'll definitely need one of these.
My recommendation: A candy/deep fry thermometer that clips to the pot and has a range of 100°F-400°F. I have also used digital probe thermometers in the past, but the clip-on style without batteries is more user friendly and the low tech approach makes it easy to see how fast the temperature is climbing (important if you are just starting out).
Stay away from anything regularly priced less than $9 (cheap), all glass versions (scary), any thermometers not meant for candy/deep frying (meat thermometers will not work, don't even try).
I'd buy: Polder Thermometer, Stainless Steel
5. Dough/Batter Scoop (Ice cream disher)
Why? This somewhat specialized tool for drop cookies, cupcakes, muffins, and ice cream, helps you portion the dough more evenly and makes your cookies more round.
My recommendation: A standard #40 or #50 scoop makes for 2.5-3" cookies. Just a note, the bigger the number, the smaller the scoop. I have several sizes, but you can also just use two full #50 scoops for muffins, rather than buying a larger scoop.
I'd buy: OXO Good Grips Medium or Small Cookie Scoop
(if you like 3" cookies go with medium, if you like 2" cookies go with small)Where to Shop:
Since most of these tools are more complex, with moving parts or precision calibration, I'd recommend a quality kitchen specialty store, a department store, or Amazon. Whatever you do, make sure there is a good return policy in place, because if something is slightly off, most of these items are useless.
Also, there are clearly different variations of each tool, and I've tried to highlight the versions I think I most useful. If you have any questions for what tools might work best for your situation, just ask!
*Disclosure of Material Connection with Amazon: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products I have personally used (or similar) and believe will add value.
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