The scoop gives us a starting size; the scale makes each bakery-style cookie consistent.
For our larger cookies, we start with a 2- or 3-ounce scoop and weigh each portion. A scoop measures volume, not a guaranteed dough weight; different doughs fill it differently. We have not measured a universal baked diameter for either scoop.
Choose a target weight from your own recipe, portion one test cookie, then adjust the scoop and bake before shaping the whole batch. King Arthur Baking has published a controlled scoop-size trial showing why the portion changes texture as well as size.
Our cookie-dough freezing guide explains why we thaw these larger portions in the refrigerator before baking rather than putting them into the oven straight from frozen.