If you're in the mood for double chocolate cookies, this recipe for Chocolate Doubleheaders (based on an old recipe from "Cookies by the Dozen" ) will give you exactly 12 really good cookies. For jaggedy looking cookies, scoop the dough when it's thick enough to hold its shape and plop it on the tray. For thick, rounded, cookies, chill mounds of dough until slightly firm, then gently shape into smooth balls.
For a nicely rounded shape, scoop 12 equal mounds onto a foil lined dinner plate and chill for about a half hour or until the dough is stiffer. Gently shape dough into circles, but don't work it too hard or it will lose its gloss. Arrange on the baking sheet and bake as directed. Also, you can use chopped bittersweet chocolate instead of the Ghirardelli chips, but the cookies might not be quite as puffy.