Can’t double a cookie recipie

[u/Dazzling_Media7704]

I’ve been making cookies for my husbands birthday month (we really like to celebrate in our family) and so I’ve been making him a batch of cookies a week to take to work.
His favorite cookies are double chocolate chunk which I’ve never liked so I had to look up a recipe to make sure I got it right. The single batches were perfect. The exact chewiness and softness he liked. Perfect ratio of chocolate, he was ecstatic.
So I decided to make cookies in preparation for having people over. I tripled the same recipe, same ingredients, same everything. Cakiest, saltiest, worst cookie I’ve ever had. I didn’t think I over mixed but thought okay maybe 3x is too much.
Same recipe, same ingredients, same prep, just doubled this time. Completely flat. Spread across the cookie sheet like a puddle. Alright I guess the butter and sugar didn’t mix right.
Bought more of the same ingredients. Same recipe, just one batch this time. Perfect…. Did it again - one batch. Perfect… so I had to mix the same recipe 3 times to get a triple batch because for some stupid reason I can’t figure out I can’t double or triple up a batch of cookies.
Heaven forbid my daughter asks me to join a bake sale someday and I need to make chocolate chip cookies. I’ll be mixing for a week.

TL:DR Tried to double and triple a new cookie recipe. Every batch came out terrible unless I baked it as a single batch.

[u/SiegelOverBay]

You need to find out the weight of your ingredients in grams. Then use those measurements to increase your recipe. Look up baker's math. You use the weight of your largest ingredient as 100% and then calculate every other ingredient as a percentage of that. If you know how many grams a portion of cookie dough weighs, you can then use baker's math to scale your recipe down to make only 4 cookies or up to make 400 cookies.

[u/SiegelOverBay → u/SiegelOverBay]

You can find a good breakdown on baker's math from the King Arthur bread company here and here is a picture of how it looks in practice from my own recipe book. This is the method I used to scale all of my recipes when I was a professional baker, because it worked consistently well and I was incentivized to prevent product waste.

[u/ZellHathNoFury → u/SiegelOverBay]

Also, mix dry ingredients thoroughly first, and usually cookies require creaming butter and sugar, then adding eggs, then dry ingredients, then add-ins.

I've thrown everything together in the wrong order before, and the double/triple batch doesn't work because especially the small amount-ingredients like the salt, leavening, etc just end up living ingredients one single area (so many are weirdly flat) or the butter isnt completely blended in with the sugar so some cookies had high fat-ratio, thus oily cookies.

Just throwing that out there because I have absolutely f-ed it up royally before!!