Baking a Ton of Cookies Quickly 

Large Batch Baking with Cookie Chips® Baking Mix


Joanne Adirim, Founder and Pastry Chef of Cookie Chips

Joanne Adirim

Founder & Executive Pastry Chef

Feb 20, 2022

For 25 years, Joanne served as the Founder and Executive Pastry Chef at HannahMax Baking, where she launched the original Cookie Chips® brand. In 2022, she’s launching the Cookie Chips® Baking Mix, the first ever mix that makes pastry chef quality, thin snacking cookies. With her new brand, she is excited to bring her 25 years of expertise to the at-home baking community.


As a pastry chef, I will tell you that the first step in baking anything is to organize your workspace. In the French culinary world, it’s called “mise en place.”

Step 1. Be sure to review your recipe and have all the ingredients & equipment that you’ll need on hand. Having plenty of sheet pans is critical. Next, make sure that you have all your ingredients prepped. For example, make sure that you’ve softened your butter and brought your eggs to room temperature.


We’re baking a lot of cookies here, so remember that it’s often possible to double or triple the size of your recipe. You want to fit the most amount of dough possible that your mixer will allow. Whatever size batch you decide to make, make sure that it’s written out clearly and the quantity of dough will fit in your mixer bowl.


all cookie chips ingredients ready to be assembled and baked

Pre-measure all your ingredients. For every batch that you make, organize all your dry ingredients in bowls and have your wet ingredients pre-measured and close by. For example, if you are making 6 batches of dough, you should have six bowls with all your dry ingredients measured and whisked together. Your wet ingredients should also be pre-measured next to each bowl.


Now make your dough. After each batch of dough is ready, unload it into a large bowl or onto a sheet pan. Once all the dough is made and is in your bowl or on the sheet pan, use a cookie/ice cream scooper to scoop balls of dough. Scoop these onto another parchment lined sheet pan. Organize the scoops of dough close to each other. Put them in your freezer until frozen. Ideally, have multiple sheet pans available to scoop cookies onto. These can also be used later when baking.


Unless you need to bake the dough immediately, freezing the dough will help you store the cookie balls before baking them all. If you aren’t baking the same day you make the dough, take the frozen balls of dough and place them in a freezer Ziploc bag. Store all your bags in the freezer until ready to bake. When the balls of dough are frozen, you’ll be able to stack your Ziploc bags to help with storage constraints.


If you are baking the same day as you make the dough, have all your sheet pans set up with parchment paper. Scoop all the balls of dough onto a few sheet pans, spaced tightly. Once this is finished, set up all your other sheet pans with parchment paper and place your balls of dough on pans ready to bake.


Remember what we learned at the beginning of this article? “Mise en place.” We need to stay organized. While the cookies are baking, clear your workspace. That will give you the ability to easily slide the cookies off the sheet pan. You’ll want to let them cool quickly on the counter and then prepare your next pan. For the space constrained, let your sheet pans of cookies cool. Slide your next batch of fresh cookies on top of the sheet pans that have already cooled, to save space. Only stack a few high.


For an easy way to make a large batch of pastry chef quality cookies, I recommend using my Cookie Chips® Baking Mix, which is perfect for baking cookies in volume.