I usually make chocolate chip cookies with a 3 T scoop. My husband wanted really big cookies, so I doubled that. The cookies came out with a completely different texture. The outside was crispier than we like and the inside seemed cakier. Any tips? I baked them at 375 for 18 min.
6 T Cookie Dough
ChefTalk.com Top Picks
Although I am not a pastry person my first thought is that the more mass of dough you have requires you to cook it at a slighter cooler temp and for longer. If your measurements are accurate then the type of measure you use should not make a difference.
It's the same concept as taking a drop cookie recipe and trying to make bars with it, they're just not compatible for that purpose.
In your case, your cookie normally melts and spreads and solidifies within the parameters of the recipe and baking instructions. Doubling the size means the cookie tries to spread, but sets at the edges before the full spread has happened. This keeps the center thicker and it bakes up cakier.
You can help things out a bit by mashing the cookie flatter before baking--essentially pre-spreading the cookie partially, but also thinning it out to help it bake more evenly. You might even find it better to dish the center more than the rest of the cookie. As noted, a temperature reduction is also reasonable. You're going to have to do some experimentation. TAKE NOTES of all the changes you make so you can track your changes and results. Don't try too many changes at once as it can be difficult to attribute which changes had which results.
Similarly, what fat you uses affects the spread and texture of a cookie and some changes might help you out. Margarine, with the most water content has the most spread when used in a cookie. Butter has less water and spreads less. Shortening has the least water and the spreads the least.
Good luck and tell us what worked out best for you.
I have yet another suggestion.
I worked in a Canadian based bakery franchise years ago (Tiffany's Bakeries) and our chocolate chip cookies were a main seller.
The dough was rolled into 4" logs about 18" long then sliced every 2".
The resulting dough would be pressed down with the palm of the hand.
15 would fit on a full size sheet pan.
They bake 15-20 minutes at 500 degrees....
(we used bakery deck ovens that rotated. I could fit 3 pans on one deck and there was 5 decks in the oven.)
Cookies came out crisp on the edges and chewy insides. They were about 5" in diameter.