tara_jones94•19d agoProlific Poster

My chocolate chip cookie recipe made 144 cookies for a school event.

I doubled my usual batch for a bake sale at Lincoln Elementary. Ended up with exactly 12 dozen, which felt like a crazy number. Anyone have a good way to scale up cookie dough without messing up the texture?

3 comments

3 Comments

bettyfox18d ago

Yeah, the_matthew saying it's not a big deal... I have to disagree. When you double it, the mixing time changes and you can overwork the flour so easy. My last double batch turned out tough, like little sweet hockey pucks. It really does mess with the texture in a way you don't expect from just doubling.

the_matthew19d ago

Is scaling cookie dough really that big of a deal? I mean, you just double the ingredients and mix it. I've done it a bunch of times and the cookies turn out fine, maybe a little crispier if anything. It's not like you're building a rocket ship, it's just flour and sugar.

patricia_schmidt1419d ago

Actually, doubling everything can mess with the baking soda or powder ratio. It makes the cookies spread too much or get that weird crispiness you mentioned.