I followed this recipes pretty closely but the cookies came out kinda too soft that they didn't hold together too well. But the taste was really really good I must say. I think next time I will try adding a little more flour and baking soda and bake it a little longer so that they will hold better as some other reviewers have suggested. I prefer a more chewy cookie over a soft cookie. Overall, my cookies turned out good except the fact that they didn't hold too well and were a little too soft for my taste.

Reviewed On: Sep. 25, 2009

um um good!! I made mine using 4oz ramekins and I was able to make 7. I did put them in the fridge for about 2 hours before baking them. I baked it for 11 minutes fresh out of the fridge without warming them up to room temperature. By 11 mins they were starting to puff up. I didn't want to over bake so I took them out. Tried to turn them over on a plate but it just didn't work. I guess I didn't spray enough of cooking spray, so I just left them in the ramekins. And they were flowingggggggg~ Actually I think I probably could have left them in the oven for another minute to get the outer layer more crunchy. They were really good! Just like at the restaurants if not better. One change I made was I used half bittersweet and half semisweet chocolate (Ghirardelli). It was the perfect sweetness for me.

Reviewed On: Sep. 25, 2009