Simple and delicious. Topped with a chocolate buttercream. I made the cake in the single pan and couldn't get it out of the pan in one piece, so I will probably throw this into my mixer so I can grease my pan. I didn't try it with coffee instead of water but I think I will next time. Also I realized part-way through making it that it's a vegan recipe, and that's kind of nifty that going vegan for dessert saved money during the Depression era! UPDATE - I learned that these are great mini cupcakes, between 7-8 doz yield. I baked them for maybe 20mins, but that varies. I topped them with vegan icing (shortening + water + confectioners' sugar) so I can share them with most all of my friends. They're so perfect as minis.

Perfect and extremely simple. I stuck a huge whisk in my jar of tahina to get it going, that was the most difficult. Threw everything in the processor, turned it on, salt and pepper to taste, super simple.

Super tasty and super easy. I used Yukon Gold and dried the potatoes before putting them into the skillet. Super easy. I also added some garlic powder and for the second half I cut up 1/4 of an onion and mixed it. I'm eating them right now and they are perfect! Thank you for this!

Sinfully delicious. I can't even believe how good these are. They need to be made *EXACTLY* as the recipe states, including using regular sized eggs and listed mixxing speeds. I had only large and extra large, so I used 3 large, but with one of them I halved the white to prevent runniness. I skipped the walnuts, but no harm. And they absolutely must sit for about 10 minutes before baking. Using baking squares and doing everything else the same (unsalted butter, we are baking), even the mixer speeds, they're absolutely amazing, hands-down the best chocolate cookie I've ever had. They're so rich, I put a little caramel ice cream topping on my last bite and it was *perfect.* I am going to keep this recipe forever.

They were very soft, but lacked flavor. I followed the recipe exactly, but they just weren't good. They were indeed soft though, excellent texture!! But I recommend going much heavier on the spices.

These are pretty tasty, but make them your own. I cooked about 25 minutes, pureed my strawberries before I added them, used closer to 1cup of brown suger (and they're still not sweet enough, but some powder sugar on top cured that!), added a few pinches of ginger for an extra kick, a rounded 1/2TB of cinnamon, 2TB ground oatmeal (heartier), and 2TB flax meal (nuttier). Also at the very end I poured a bit of white sugar and then grabbed a smaller frozen banana and mashed it right in to add gooey texture (but not mushy like strawberries might give it) to the finished product. They're pretty tasty and smell suuuuuuper good while baking. But warning, if the batter doesn't taste strong enough, add extra sugar. I used regular muffins and had enough mix for 18 muffins and 12 minimuffins!

Perfect and super easy. I cooked them at 375 for 9 minutes. I made them Wednesday, it's now Saturday and they're still soft, even after sitting out on the table for 3 days. I was going to London (I live in Cleveland) and was invited to a flat-warming party, so I figured since these were so soft for a week after I made them last time that they would hold up over the trans-atlantic flight, and they did so well. Everyone at the party went crazy for these cookies, and when they thought I was going to take the cookies (I was taking the container, left the cookies), I feared for my life. These were a HUGE hit!! Highly highly highly recommended.

This recipe turned out perfect. I was looking for a quick super chocolately cookie for my boyfriend, and they were just like making chocolate chip cookies. They even looked extra amazing. I cooked them exactly as described. They stayed soft (even sitting out on the table) for days.