These were extremely good! Perfect for my chocolate fix, though I did kind of alter that. In addition to the 1 c. cocoa, I melted 1 oz semi-sweet bakers chocolate, 1/4 c. dark chocolate chips, and 1/4 c. semi-sweet chocolate chips. Added that to the cocoa/sugar/oil mixture and then kept going with the rest of the ingredients. I also let the batter sit for a couple of hours in my warm kitchen to help the chocolate blend together. Put the batter in the freezer for 6 hours and let it sit on the counter for 30 minutes before I worked with it. I didn't have ANY problems with the dough being too sticky, and my house was pretty warm at the time. Used a #50 scoop and plopped the dough right into the powdered sugar. You HAVE to grease the sheets, otherwise these are a monster to get off the sheet! Overall, GREAT recipe.

By far one of the best pie crusts I have ever had! This was incredibly easy to make and it baked up beautifully! Thanks for the recipe!

This works great as a basic mousse recipe. I've made it a couple of times using different flavored puddings. I think my favorite so far is using white chocolate pudding. This also makes a GREAT filling for cakes!

For years I have been searching for that perfectly soft, melt in your mouth sugar cookie, not the rolled out kind. Finally found it with this recipe! I followed it EXACTLY and they turned out amazingly! Made around 30 or so last night and between me and my boyfriend there's only a couple left. These are amazing!

Oh my... I have an extreme sweet tooth and these were exactly what I needed! I did use pre-made dough (I was running low on time and ingredients) and used a chocolate cake mix, and these were awesome. My younger brother, who hardly even eat sweets and is picky when he does, LOVED these! Thanks for the idea/recipe!

This is very, very good! I made this one weekend when my fiance wasn't feeling too great. He LOVED it, especially the homemade noodles! His dad really liked it too and suggested I try the noodle recipe for dumplins some time, which I'll most likely do. Thanks for a great recipe!

Very good! I'm not huge on cinnamon, neither is my fiance, but our friends absolutely loved these. I didn't have any turbinado sugar, but I'm not sure it would have made a huge difference. Next time I make these I'll omit the cinnamon, and use mascarpone instead of cream cheese. I have a feeling those would be wonderful.

These were really, really good! I made them for breakfast one morning for me and a few guy friends and they devoured them! Thanks for the recipe!

I can only give 3 stars because I don't really care for the original recipe. They aren't brownies by ANY means - it turns out to be cake. Like some other reviewers, I made some revisions and they turned out AMAZING. I only used 1/2 c. butter, added 1/4 c. applesauce, upped the cocoa to 3/4 c, omitted the baking powder completely, and added about 3/4 c. chocolate chips. With these, they're absolutely amazing, and the perfect fix for any chocoholic!

I've made this a few times now, following the recipe exactly, the first as a base layer of an 11 x 15 in. sheet cake for about 75 people. Got RAVE reviews! Made it again a few days ago for my fiance's sister's sweet 16, but as a 3 tier. We ended up taking that to her band camp, where it was gone in 5 minutes. Amazing recipe!!! I didn't care too much for the filling, but the actual cake and frosting were absolutely amazing!

I made this one Saturday while we were having a garage sale and it turned out excellent! We ended up selling cups of this stuff and it went SO fast! Thanks for the recipe!

This fondant is so incredibly easy to work with! I had never made fondant before (I'm huge on buttercream) but I figured I'd give it a shot. I did have to use more confectioner's sugar than called for, but I'm pretty sure that's because I had to add so much food coloring to get my fondant really black. Oh, and I did add 1 tsp of liquid butter flavor. It added SO MUCH to the taste! Wasn't chalky in the slightest! It really did taste like buttercream, which is what I was aiming for. Very, very easy to work with!

This buttercream is outstanding! I did make a small change though: only 1 1/2 cups of shortening and 1/2 cup of butter. Oh man, it was incredible! So so easy to work with, too! A definite keeper!

This cake is so incredible!!! I've made it many many times and always get so many compliments and requests for more! Made it one year for my boyfriend's birthday and instead of frosting on the inside, I put mint chocolate chip between the layers. AMAZING is all I can say! It's a great cake with the frosting too, but you might want to scale it down a bit - there's always SO much frosting left, and I really pile it on! Awesome cake overall,

I had to say this, but this recipe is only good if you make a LOT of revisions to it. I didn't care much for it written exactly - neither did anyone else who ate them. If you modify the recipe, it's amazing. Here's what I did: upped the flour to 5 cups, added 2 tsp baking powder, and upped the vanilla to 2 tbsp. Sounds like a lot, but it helps SO incredibly much! 4 cups of chocolate chips is a bit much, so I cut that back to a little over two and a half. Bake at 350 for 9 minutes and they turn out perfectly every time! This recipe turns out more cookies than 6 dozen by far! I have no idea how many days these are good for - they're gone after 10 minutes!

WOW. These were outstanding! I made two batches on mother's day for my mother and mother in law. I used salted butter that wasn't frozen and just cut it in and that turned out to work extremely well (I currently don't have a food processor.) The first batch I made with Craisins, semi-sweet chips and white chips - my mom RAVED about these! The second batch I made with fresh blueberries and they were a little lacking in sweetness in my opinion, but my mother in law loved them. I'll try adding a little more sugar next time if using blueberries, but other than that, no variations are needed at all!I will definitely make these again!

Like others, I used 1tsp baking soda and 1 tsp baking powder and added a little vanilla. These turned out fantastic! My cookie-picky boyfriend fell in love with them instantly! Many of my friends have requested that I make these again and I most definitely will! Also, this dough stays frozen nicely for at least 3 weeks and doesn't take too long to thaw out. Amazing recipe!

I made this to top off a chocolate cake and it made a world of difference! I didn't have any light corn syrup on hand, so I had to use the dark, but I really don't think it would have made any difference to be honest. This was so rich and chocolatey and amazing!

One word: OUTSTANDING. I made two of these in one night, one for my friend's birthday and the other just to have. Well, needless to say, both of them disappeared within 10 minutes. This is such a good recipe for a tiramisu substitute if you don't want to spend forever making it! It tasted so incredibly amazing! Thanks for sharing!

For some reason the South does NOT like to sell ladyfingers anywhere! I was craving some tiramisu, so I finally just made my own ladyfingers, and honestly, these were the best I've ever had! It was a little messy to make them, since I couldn't find the tip for the pastry bag, but my dog didn't seem to mind licking all the excess that dripped onto the floor. These were light and spongy, and tasted absolutely amazing! After making my tiramisu with these, my boyfriend raved and raved about how awesome it was and my co-workers kept requesting I make more, or even just the ladyfingers. These are incredible! Thank you for sharing!