I never thought I'd say it, but I had to cut the chips to 1.5 cups the second time I made these, and they're still super chocolatey. Also, I use a cookie scoop that's about half the size of the recommended 1/4 cup, and bake for 14-15 mins. They're best eaten within a day or two of baking as they went crunchy pretty easily, even in tupperware.

Reviewed On: Aug. 29, 2009

This was great! I removed the bitter juice beforehand by heavily salting the slices and letting them sweat for 30 mins, then rinsed and dried before dipping into the egg. For a fun variation, I added a tablespoon of curry powder to the breadcrumbs, and mixed plain yogurt with ground coriander to serve alongside as a dipping sauce.

Reviewed On: Aug. 25, 2009

A great staple in my recipe box. It always takes about 2 more cups of broth to get it cooked through. Also added a few handfuls of chopped spinach with the mushrooms at the end so it wilts slightly. Enough for a meal on it's own!

Reviewed On: Jul. 5, 2009