Outstanding as is - just follow the recipe correctly. I always use butter, and the pan size should be 8x4x2 - which is a little smaller than the standard one, and probably explains the shorter baking time for some. Took exactly an hour, and it sliced beautifully, warm or cold, with a bread knife.

Reviewed On: Apr. 22, 2010

These really are amazing cookies! It's silly to rate them lower than 5 because of their name. Be prepared for stiff dough, but I still managed, even with a hand held mixer. A bag of chocolate chips is approx. 2 cups, and I made mine heaping. The cooling time on the sheets is important, since it lets the middle of the cookie finish baking through. My kids couldn't believe I gave them a cookie THAT big. The only down side to these is that the dough, being stiffer, isn't so tasty uncooked. More for the oven, then.

Reviewed On: Oct. 26, 2008

This one's a keeper. Followed the advice of others and saute'd a mix of onion, garlic, and leek, then added the mushrooms for about 5 minutes before adding broth. Used cream, not half and half...because we do not fear the real thing! Thanks for a great recipe!

Reviewed On: Sep. 19, 2007