Poll: When Baking, Do You Double Your Batch or Make Two Batches?

Do You Double Your Baking Batch — or Make Two Batches?

December 14, 2009

With holiday cookie exchanges on the brain, I've been baking in larger amounts. Sometimes, when I have to make twice as much as a recipe calls for, I double the batch — but more often than not, that makes me apprehensive, so I opt for the more conservative approach and make two batches of the same recipe. What do you do?

17 Comments

xxstardust 3 years

I've never had a problem just doubling or even tripling a recipe ... doubling up seems like twice the work! But then I'm used to working with overlarge batches.

3 years

I have found that doubling is almost always safe but doing a triple batch has always led to disaster.

chiefdishwasher 3 years

I always do 2 times...I doubled brownies once and they did not come out.

mek123 3 years

For cookies and sweet breads, I just double the recipe; for cakes I would probably make 2 batches.

Spectra 3 years

I double up for most recipes unless the original recipe has a pretty high yield. If that's the case, I'm always afraid a double batch will overflow the mixer.

notinthemood 3 years

I usually make 2 batches for a safety... if it doesn't turn out well with the first batch, you have a chance to adjust the batter and not risk all of the cookies! Plus, I don't use a mixer, so stirring all of that stuff together gets tiring, especially if the bowl is huge! Much easier to stir when there isn't as much!