Everyone who tried these cookies loved them. They were thick and chewy, not flat and/or crispy. I halved the recipe, and instead of using 1 cup of chocolate chips I used 3/4 cup and 1/4 cup white/vanilla chips and no nuts. I also used 1/2 white sugar and 1/2 brown sugar to make the cookies more chewy. Another reviewer suggested using half butter and half shortening to avoid the cookie flattening out - I used only butter and my cookies turned out fine (I did not chill the dough prior to baking). They took exactly 10 minutes to bake perfectly. Also, I don't use vanilla extract for personal reasons - so I just used 1 tsp water. The next time I make these, which will be soon, I'm going to add coffee - another nice flavour might be orange juice as oranges go nicely with chocolate. Thanks for a great recipe!

Reviewed On: Jul. 21, 2009

This recipe is fantastic! The first time I made this I followed directions exactly. The second time, the only changes I made were to save time and fat: instead of marinating for so long, I simply cooked the chicken with all of the spices on the stove-top and, once cooked, put the chicken into the oven to let the curry thicken up a bit; I also used a combination of cream and yogurt (yogurt alone may have made it too watery, cream alone is too fattening!). This recipe tastes great with the Naan on this site (I rated it as well, so it can be found through my profile), and some yogurt (raita) made with: diced tomatoes, red onions, cucumbers, mint or cilantro and some salt/pepper. Thanks for a great recipe, Yakuta!

Reviewed On: Jun. 29, 2009

This recipe is very easy to put together, and tastes like I got it from a Chinese restaurant! The one change I made was: instead of just browning the chicken, I used a cornstarch/salt/pepper/chili powder mixture and coated the chicken with that. I heated about 1-2 Tbsp of oil and fried the chicken in there, before adding the sauce mixture. Frying with cornstarch instead of flour gives the chicken that authentic Chinese taste (A trick I learned from the Food Network). When the chicken and sauce were combined, and sauce thickened, I added sesame seeds for that authentic look. I also chopped some green onions as a garnish after plating. Thanks for a great recipe, Kate!

Reviewed On: Jun. 24, 2009