Very Good Chewy Chocolate Chip Cookies! I talked my son out of buying the name brand "chewy chocolate cookies" in the store and promised to make him some. These were excellent cookies, but not the same as the chewy ones he wanted (which are likely full of chemicals!!) I made smaller cookies, spaced them about 1 1/2 apart and that was sufficient. About a TBSP full of dough per cookie. The only reason I didn't give it 5 stars was that I thought 2 cups of choco-chips was a little too much for that amount of dough, it was hard to get enough dough to hold together the cookie with all those chipits spilling out....by my goodness was a tastey dough to snack on!!! Yummy.

Reviewed On: Jun. 20, 2008

Very good recipe. I found them a little too crispie to roll for cannoli-style pizzelle though. The aroma while cooking is better than any air-freshner I could ever have in my house!! Yummy.

Reviewed On: Oct. 15, 2007

This one works really well. Remember to "seal the crust" as the recipe suggest, it helps keep the meringue in place after its cooked. I added the meringue on top of a hot lemon filling, I think it helps seal up the bottom of the merigue nicely. I cooked it at 325 F for 20 minutes to get a nice golden meringue with browned peaks. PLEASE- remember to keep the pie out of the fridge to prevent weeping and condensation droplets on the meringue.

Reviewed On: Jun. 1, 2007