Does anyone have any tips for using these scoops with refrigerated (stiff) dough? I do like using scoops, but I'm now on my third one. They keep binding or breaking because of the stress they are under with stiff dough. I hate to give up refrigerated dough because I think it works best with some of my favorite recipes. I should also add that some of my dough recipes contain a bit of extra flour, because we like the cookies that way. So the dough is both cold and stiff.

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