I've made this several times, and I've become famous for it. Moist, flavorful, delicious every time. I don't have loaf pans this size, so I've made muffins, big loaves and mini muffins. I just keep an eye on them, when the middle has stopped looking doughy, it's time to check one every 5-8 minutes or so. Always a success, always yummy, and very easy.

Reviewed On: Nov. 15, 2008

After reading all the reviews and modifications, I was so confused as to what to do! I gave up and made it as is.... it was wonderful. Sweet and tangy, the crust was golden and crispy, they were excellent. So, do yourself a favor and DON'T read all the reviews and make a bunch of changes. This is a great, easy recipe I'll be making over and over again, because they're addictively yummy! One tip: when spreading the crust, put it in the pan in a lump and use a sheet of plastic wrap and your hands to smooth it out. It's really fast, doesn't stick and there's no mess.

Reviewed On: Nov. 15, 2008

I was looking for a good recipe that used milk chocolate chips, and this is it! After reading the reviews, and since I don't like cak-ey cookies, I left out the baking powder. I also accidentally left out the baking soda (oops!), but they were delish and I'm not sure it would have been a big improvement. I followed someone else's advice and took them out when the edges had a little color-- about 10 minutes for me. Slightly crispy edges, soft centers, just like I like 'em! Yum.

Reviewed On: Sep. 27, 2008