My daughters are having a playdate tomorrow and I decided to make these Giant Chocolate Sugar Cookies (p. 163) for their snack. When I made the last cookie recipe, my husband complained about how few cookies the recipe yielded, and this recipe promised only EIGHT. He was aghast.
So, instead of using a 2-1/2 inch ice cream scoop to drop the cookie batter onto the baking sheet, I used my standard 1 inch scoop. I baked them at 350 degrees instead of 375, and for 14 minutes instead of 18. The cookies were not-so-giant in size, but I got 24 of them instead of 8! They were chocolately and soft and delicious.
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