I've never made a double batch of cookies before. I've always make two separate batches, in fear the dough will be compromised.
Tonight, I need to whip up a double batch of a recipe derived from the NYT Choc Chip cookie recipe... and I'd like to just double the batch, if it won't have adverse consequences.
My question is twofold:
1. Is it ever a BAD idea to double a batch?
2. When I cream the butter, do I need to cream it twice as long - since the volume will be double?