This is a good recipe. The first time around I used a low fat soy oil. BIG MISTAKE. It came out too mushy and couldn't hold shape. I threw almost the whole cake out it was a complete failure. BUT 2nd time I used 3/4 cup of Canola oil which worked well. I used half white half brown sugar. I also sprinkled some extra cinnamon on top, which was a nice touch. I baked it for 40 mins in a 10X14 (aprox) 1" pan. A little difficult to cut, but delicious and will be happy to offer it to friends.

Reviewed On: Jul. 2, 2009

Really nice chewy texture, and not too sweet. I doubled the recipe and baked for 30 mins. (microwave/oven) I used a 70% cocoa, which really gave it a rich chocolate lovers taste.

Reviewed On: Jun. 4, 2009

Wow these cookies are incredible! I was planning on getting the semi-sweet chocolate chips but they were too pricey so instead I used 5 1/2 bitter-sweet chocolate bars which came out to 330g. I just cut them up into small chunks with a knife. MISTAKE: I was so excited about baking these after tasting the batter that I became too lazy to refrigerate it before baking. They came out super flat, and were really difficult to remove from the pan without breaking, even after cooling them. I will definitely cool the batter before baking next time. And maybe add walnuts, although the recipe as is, is amazing!

Reviewed On: May 21, 2009