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Recipe Reviews 5 reviews
Chocolate Chocolate Chip Nut Muffins
I used SukeyNY's adjustments and omitted all the nuts because I can't stand nuts in my baked goods. I also used lactose-free milk and was slightly short on vanilla, but it didn't seem to matter. These were delicious! I made a pan of 12 regular sized muffins and a pan of 24 mini muffins. Baked the former for 20 minutes and the latter for about 13 I believe - set the timer for 20 but kept an eye on them to make sure and ended up taking them out early. My first bite made me think it wasn't chocolatey enough, but as I kept eating I found myself taking that back. By the end of my taste-test muffin I was very satisfied with its chocolate content. The texture is nice, not crazy moist but not dry either.

2 users found this review helpful
Reviewed On: Dec. 11, 2010
Super Easy Chocolate Cupcakes
I made them exactly as the recipe instructed and the batter was very thick and not at all pourable. They smelled unpleasant as they were baking and that was my first warning sign; they had a loose consistency once baked - and I didn't overbake - and tasted mostly like flour. The other people who I had try the first pan couldn't even tell what they were - I was asked what flavour they were supposed to be, which is never a good thing.

8 users found this review helpful
Reviewed On: Dec. 11, 2010
Award Winning Soft Chocolate Chip Cookies
I made this recipe exactly according to the instructions, except that I omitted the nuts and instead used semisweet chocolate chips and dark chocolate chips together. I softened the butter two sticks at a time for fifty seconds in the microwave and it worked perfectly. I used a size 50 melon baller to scoop and it produced a clean bowl and 112 cookies! They are crispy on the outside but soft on the inside and not at all cake-like. I will never make another chocolate chip cookie recipe again.

1 user found this review helpful
Reviewed On: Feb. 15, 2009

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