husband picked up some expired sour cream from the grocery store so ended up substituting with equal amount of plain greek yogurt...great taste! husband still loved it. even brings it up now 4 months after i made it.

Reviewed On: Mar. 10, 2011

Amazing cookie recipe- the shortening helps keep the cookie chewy even two days after baking. I followed the recipe exactly. Few tips- dallop smaller amounts of cookie dough onto the cookie pan for accurate cooking time. I was aiming for larger cookies and put golf-ball size dough balls and ended up cooking them for closer to 13 mins (originally after 10 mins as the other recs said, the middle was still undercooked). After my first batch, I used 1 tablespoon size dough balls and 8-10 mins was perfect! Also I usually bake cookies around 320 degrees but this time I baked them at 350 which was perfect. Also since I only had milk chocolate chips, i cut down the amount of chips to 1 cup which was better since they tend be sweeter than semi sweet. Overall great recipe!!!

Reviewed On: Dec. 25, 2010

this is one of our favorite recipes! i make it atleast two+ times a month.. i do tweek it a bit. i used ground chicken, add onions, green peppers, mushrooms. for flavoring i add half a packet of taco seasoning, 1/2 tsp cumin, 1 tsp chili pepper, and salt. i also add healthy request cream of mushroom and 1/2 cup of hot picante sauce with 2 tbsp water. it's a perfect amount to make it gooey yet flavorable! at the end instead of serving it in tortillas, i serve it on top of a bed of spanish rice and top it with tomatoes, fresh lettuce and onions! delicious!!!! (and spicy!)

Reviewed On: Nov. 10, 2009