Double Chocolate Chip Cookies
As I mentioned before, my youngest sister was in town a couple weeks ago for her Spring Break. We did a LOT of baking. It’s so fun hanging out with someone who enjoys baking almost as much as I do! I definitely didn’t have the bug at such an early age and I can only imagine what kinds of awesomeness she’ll be baking up when she’s my age.
Here’s another recipe we made while she was in town. These cookies were seen on a show on TV and within an hour, we were eating freshly baked Double Chocolate Chip Cookies. Even the “non-chocolate” guy of the house enjoyed them. Be sure to head over to Lemon Sugar where I’m guest posting today to get the full scoop on these cookies, including the recipe.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!
Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
Thanks!
beantownbaker — November 26th, 2013 @ 9:37 am
I have doubled this recipe and it worked out just fine.
I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.
beantownbaker — January 2nd, 2014 @ 1:33 pm
Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!