I am having a lot of issues with the mixing of my chocolate chip cookies at work, and hope someone with consistent success in the field of large-volume cookies can offer guidance. To begin, the recipe: Cream well: 9 # butter, softened 12 # sugar 13 # brown sugar Add, scraping bowl and mix until smooth: 14 c liquid eggs, room temp 4 oz vanilla 18 c canola oil Sift and add, scraping bowl well: 30 # flour 7.5 oz baking soda Add last and mix until incorporated: 12 # 1,000 ct semi-sweet chips Simple, right? Well you'd think so, as would I, but this recipe gives me trouble like I can't believe! The issues that pop up repeatedly are that the cookies bake off inconsistently - sometimes too wide and flat, other times not quite flat enough - and that the dough is far softer than it should be after mixing. My first thought would be that the butter is getting too warm, or over-creamed, but my chef always says it should be softer at the beginning than I want it to be, and creamed more in the bowl! ...I also often forget to pull my eggs early and so end up mixing them in cooler than should be, and thereby have to mix them longer to prevent 'curdling' or smooth the dough after adding my dry ingredients. I have made a LOT of cookies in production-size batches over the years, and never remember having problems like this before. Sadly, I also don't remember the recipes for the cookies from any of my previous jobs, so I can't use them for a comparison. Anyhow, if anyone has any advice it would be hugely appreciated. My confidence in my abilities as a baker, once very strong, is being sapped day by day... Thanks!