I only made a half batch of these and still got about 24 cookies. I'm glad I made a half batch, though, because I didn't think they were that great...I liked the texture a lot, but the flavor didn't do a lot for me. Too vanilla-y, for one. Think I'll stick to my usual chocolate chip cookie recipe!

Reviewed On: Oct. 27, 2008

These were great-much better than the Girl Scout cookies! I ommitted 1/4 cup of flour and they were the perfect consistency. I didn't refridgerate them for as long as the recipe says; just an hour, and they were fine. I dipped the tops of the cookies in melted semi-sweet chocolate chips (about half the bag), and added about 1/3 tsp of mint extract to the melted chocolate, which I think really helped with the minty taste of the cookies. Also did not add the butter to the melted chocolate...didn't think it was really necessary.

Reviewed On: Aug. 15, 2008

DELICIOUS!!! We brought the cocoa powder down to 1/2 cup, and the sugar down to a cup. Also added a cup of dark chocolate chips (coated in flour first to keep them from sinking to the bottom of the pan), and then sprinkled dark chocolate chips over the top (about 1/2 cup) while the brownies were still warm, then spread them with a spatula once they had melted some. We also only cooked them for 25 minutes and they were perfect (probably because they are so thin in the bigger pan). - CHARLIE AND LEO!!!

Reviewed On: Jul. 23, 2008