Fantastic cookie. Because of the browned butter, they have a very distinctive flavor. I saw a few reviews that said they "didn't brown the butter but they were still good". They may have still been good but they would have a completely different taste. Browning the butter is what makes these cookies special so I wouldn't recommend skipping that step.

Reviewed On: Feb. 27, 2009

Very moist and it had a good flavor. I've had other coffee cakes that have a bit more flavor, though, so I'm only giving it 4 stars. I would make this one again, even though it's not my all-time favorite.

Reviewed On: Feb. 26, 2009

I originally gave this 2 stars but the taste was good so I've updated it to 3. Original review: I'm giving it a 2 for the GIANT craters that developed while cooking. I took it out of the oven after 4 hours of "cooling" time, which was way too late. I can't imagine what it would have looked like if I'd left it another 1 to 2 hours, as the recipe had called for. I mixed it by hand and have a hard time believing that I over mixed, which other reviewers said could be the only reason for it to crack. Maybe it wouldn't have cracked if I'd used a water bath. Unless the taste turns out to be really good, I doubt I'll try this recipe again.

Reviewed On: Feb. 1, 2009