How Can I Double A Batch of Cookies?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Jun 4, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Q: Any tips on doubling cookie recipe batches? Do I need to add more eggs?

I made snickerdoodles and doubled the recipe, but they came out flat and chewy, not puffy.

Sent by Joyce

Editor: The culprit to your flat cookies was probably the baking soda or baking powder. It’s one of the only ingredients that can’t always be doubled along with everything else.

Use this standard ratio: for every cup of regular, all-purpose flour in your recipe, use 1 – 1 1/4 teaspoon of baking powder or 1/4 teaspoon of baking soda.

For snickerdoodles, keep in mind that some recipes intentionally over-leaven the dough so that the cookies puff and then collapse a little, giving them the signature crinkly top and chewy texture. If you like your cookies lighter and puffier, stick with the standard ratio of leavener to flour.

If the baking soda or powder already looks ok, you can try adding an extra egg white. This will help leaven the cookie and stabilize the structure.

Anyone else have advice on doubling cookie recipes?

Next question?

Related: Help! How Do I Fix My Muffin Recipe?

(Image: Flickr member lindseywb licensed under Creative Commons)

Filed in:
Baking
Ingredient
sweets
Cooking Methods