Very good cookie! I used 1 cup white and 1/2 cup brown sugar as many suggested. I baked the cookies for exactly 10 minutes on an insulated cookie sheet. I let them cool about 4-5 minutes before transferring to the cooling rack. I must have a small teaspoon because I got 70 small cookies out of this recipe. But I like the cookies small since I can never eat just one cookie. Note - These cookies seemed like they were RAW when I took them out of the oven. Don't keep cooking them, they really will firm up. They cook a little longer on the sheet even after you take them out... Yum yum! Just tried them so I can't say how they will be in a few days. I doubt there will be any left!

Reviewed On: Feb. 14, 2009

I liked this brownie a lot, but my husband who loves brownies thought it was just good. I would have given it 4.5 if I could. I used parchment instead of greasing the pan...worked perfectly. I used Ghiardelli cocoa and chips and it honestly tasted a little "too" Ghiardelli. Maybe I need to mix brands next time. I used two cups white sugar and 1/2 cup brown. It is sweet, But I like sweet.

Reviewed On: Dec. 10, 2008

I rated this 5 stars because it was so surprisingly good considering the main ingredient is cream of chicken soup! We used just over a half box of baby bowties, and the sauce was plenty. I used julienned sundried tomato in oil, omitted the butter completely, used healthy request soup, and just sauteed the garlic in a little evoo first before adding the soup, milk, and tomatoes. Instead of adding in the chicken, we cooked turkey cutlets on their own to mix up the flavors. Very good!

Reviewed On: Nov. 12, 2008