Great, simple cake, quick to make and dense and moist. Like others, I had to bake it for more than 40 minutes in my 9x9, so I covered with foil after 30 minutes to prevent it from getting too dark. The first time I had only 1/3 cup sour cream and rounded that out with 2/3 cup FF vanilla yogurt. Worked wonderfully. Second time I had 1/2 cup vanilla yogurt and I rounded it out with 1/2 cup milk which also worked just fine. I added just a pinch of cinnamon, and chopped the chocolate chips roughly with a butcher knife just for personal preference. Great snacking cake, the family loved it. Thanks!

Reviewed On: Feb. 16, 2010

These really have a fantastic flavour and are super-easy to make. Unlike other reviewers, I did not find the dough overly oily. However I did make the mistake of following one reviewer's advice and adding more flour, because I didn't have time to chill the dough. The cookies turned out cakier than I think they would otherwise have, and they were not as pretty because the edges cracked. Followed exactly, I am sure I would have had the same pretty cookies as in the picture. I should also have looked for a different spool. The one I used made it look like my cookies had the symbol for radioactivity on them! Ha!

Reviewed On: May 4, 2009

This was super fast and easy to toss together and they turned out great! I used semi-sweet squares, so reduced the sugar to 1 and 1/2 cups, which turned out just great - not too sweet. Based on another reviewer, added a pinch of salt. Also used margarine instead of real butter. Unlike others who have complained about them being tough to get out of the pan -- mine were just fine - no crumbling or stickiness. Used vegetable spray to coat the pan prior to putting the batter in. Ran a knife around the edges when they came out, then let cool about 20 minutes in the pan on a rack before slicing. They came away perfectly. We didn't add the nuts but those would have been great too. The kids loved these!

Reviewed On: Feb. 5, 2009