I found this recipe that someone posted saying it was on the back of a bag of ghirardelli white chocolate chips. Maybe you can substitute the double chocolate chips for the white. "This recipe was in the cookbook which came in a Ghirardelli gift basket. I believe itÂs also on the back of their white chips. Not being a huge fan of white chips, I just used chocolate. These are really good. TheyÂre not at all chewy, but I wouldnÂt call them cakey either. TheyÂre tender, bordering on fudgy, and puffy. The dough is basically a good transport system for the chocolate chips, so use really good chocolate chips. Oh, and Ghirardelli cocoa powder is really good." Double Chocolate Cookies 1 1/4 cups (2 1/2 sticks) butter, at room temperature 2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 cups Ghirardelli premium unsweetened cocoa 1 teaspoon baking powder 2 cups Ghirardelli classic white chips Preheat oven to 300 degrees. In bowl of electric mixer, beat butter with sugar at medium speed until creamy. Add eggs, beating at low speed until combined. Add vanilla. Add flour, unsweetened cocoa and baking powder to creamed mixture and fold until combined. Fold in chips. Roll into 1-inch balls and place on a baking sheet. Allow 3 inches between cookies. Bake at 300 degrees for 16 to 18 minutes. Let cool 10 minutes before removing from baking sheets. Makes 3 1/2 dozen cookies.

My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31

I finally found it..it's in the link that might be useful, but here's some more "sandwich" cookies. Chocolate Chocolate Chip with Mocha Cream Filling Found this..and am tucking it here til I can come back and save it..LOL Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana! Cookie 1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans Filling 3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk Directions Preheat oven to 350 degrees. Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating until well mixed. Stir in pecans by hand. Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely. Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling. About the Author © Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com Here's another "filled" cookie. Lemon Cream Sandwich okay here's the Whoopie Pie recipe from TofH too..for the filling..Whoopie Pie w/ marshmallow fluff used Whoopie Pies with "traditional" filling Here is a link that might be useful: S more Sandwich Cookies !!!

I've made this and it's worth it! So good! MILLION DOLLAR BACON Author: Cyd Converse Recipe type: Breakfast Serves: 12 Ingredients 1lb thick cut bacon 6 tablespoons brown sugar 1 teaspoon cayenne pepper 1 teaspoon cracked black pepper 1 teaspoon red pepper flakes Begin by preheating your oven to 350° and lining a baking sheet with parchment paper. (You can sub aluminum foil if you don’t have any parchment paper lying around.) Instructions Sprinkle the bacon with about half of the brown sugar. Sprinkle on the red pepper flakes, cayenne and cracked black pepper. Sprinkle the rest of the brown sugar on the top and then give it a good pat all over. Think of it as a rub that’s going to coat your bacon in candy-like goodness. You don’t really have to worry about coating the reverse side because as the bacon cooks, the sugary coating will run under it and coat the other side of the bacon, too. Bake for 20 – 30 minutes, until it reaches your desired crispiness. Done and done!