We really like this recipe. I usually grab a messy spoonful, about the size of a golf ball. I don't flatten it or anything. The cookies come out beautifully lumpy and the perfect thickness. Oh, and a little trick I learned to make them look more like the "pretty" bakery cookies: after you form them but before you put them in the oven, poke 2-4 more chocolate chips onto the tops of the cookies, to break up any "plain dough" areas.

Reviewed On: Jun. 5, 2009

I like this recipe a lot, but it's much sweeter than I expected. I might try using less sugar next time. Also, what does "21 servings" mean? Dropping "by the teaspoonsful" gave me 32 cookies. At first, I was using a 2-teaspoon scoop, which resulted in nice small cookies (2-inches in diameter). But I got sick of using the scoop, so started just eyeballing it. Those cookies ended up a little bigger, 2-1/2" diameters. So had I stuck with my 2-tsp scoop, it would have been even MORE cookies. But I'll probably make this one again...

Reviewed On: Aug. 13, 2007

I really like these enchiladas (but I haven't really tried many others, so I can't say if they're "the best" or not...) WHAT I DID DIFFERENTLY: I used 8-inch flour tortillas instead of corn and managed to fill 8 of them. So I'm surprised the original recipe only calls for SIX 6-inch corn tortillas! Also, I used 2 8x8 pans so I could serve one for dinner and freeze one for later. So 4 enchiladas in each. NEXT TIME: I'll try the suggestions of skipping the chicken broth, or just adding half of it. Like others have already said, it took a LONG time for the sauce to reduce; simmered for almost 2 hours but still measured at slightly over 3 cups when I started assembling everything. But at that point, at least it was already thick enough. Will also try using just milk to heat/coat the tortillas instead of heavy cream...

Reviewed On: Mar. 14, 2007