My friend Megan of Delicious Dishings is off in the Caribbean having a great vacation. She asked some bloggers to write up guest posts to keep her blog going while she was off soaking up some sun. I wrote up a guest post about these Cappuccino Toffee Brownie Cookies. They’re seriously not to be missed. So go check them out on Megan’s blog.
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. (more)
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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!