This is by far the best chocolate chip cookie recipe I have found. The name says every thing: these cookies are big, fat, chewy and chocolaty. But if you prefer a soft, buttery chocolate chip cookie, then this recipe may not be for you :(. P.S. An ice cream scoop is a helpful tool to drop those cookies onto the baking sheet.

The first time I made it, I followed the recipe exactly and the buns turned out a little sweeter than what we would have liked. Then the next time, I reduced the sugar to 1 heaping tablespoon, and made them by hand instead of using a cookie cutter (because I found that process a bit troublesome), and the result was AMAZING! Definitely the best sandwich buns I have ever had in my entire life! I made a few individual buns, and a big cluster in a 9-inch cake pan, and sprinkled some white sesame seeds on top of them after generously brushing them with butter - they were scrumptious! Try some toppings on them! You won't regret it!

This is the best Naan bread I have ever had. I decreased the amount of sugar to 2 tbsp. because my family does not favor sweet bread. Absolutely scrumptious!

My oven is usually very hot so I lowered the temperature to 325 degrees and baked a little longer. Took about 20-22 minutes for a batch (12) of cupcakes.

ABSOLUTELY WONDERFUL!! I didn't follow the recipe's instructions to add in the nuts (I used walnuts and pecans) at the beginning. Instead, I toasted the nuts, put them on the baking sheet (which was lined with parchment paper) and poured the syrup on top of them. The result was picture perfect: crunchy, brittle, and had a trace of caramel flavor. Will make those again and again!

For those of you who find this cake turning too hard after refrigerating (like I did), here's the way to restore the cake's tenderness: microwave a slice for 20-25 seconds. The cake will taste as if it is fresh from the oven! This recipe produces a dense, moist cake that can be wrapped up in plastic wrap and kept for more than a week in the fridge - VERY handy in busy school days.

WARNING: Handle with EXTREME care! These cookies are VERY, VERY delicate. Don't consider giving them out as gifts. They'll break when you put them into the box. But well, its weakness is also its strength: these buttery cookies literally melt in your mouth.

I made those with almond butter and received rave reviews from family. Those cookies really do spread in the oven! I wanted some giant cookies so I made them with a tablespoon, and the final products were about 4 inches in diameter. Also, I only baked my giant cookies at 325 degrees F for 13 minutes and they were already very well done; so I think that maybe the baking time on the recipe should be reduced a little. They are very soft while warm, so let them sit on the baking sheet for two or three minutes before moving onto the wire rack.

Those brownies are fab but they're a bit too fluffy for my liking. Tastes quite like cake. Will use this recipe when I crave for extra-moist chocolate cake, but my search for a picture-perfect brownie recipe continues.

I substituted 1 cup flour for finely grounded oatmeal and cut on the sugar. It was a great hit with my family and friends. A lot of people asked for seconds. The cookies were crispy on the outside and soft inside. Very good, but not the only recipe I will use.

Here is an easy way to make your shrimp nice and tender on pizza: simply mix them with the spices (I like to use steak seasoning), a little bit of dry starch to coat them and prevent moisture loss, and leave them there while you bake the pizza. When the pizza is about 4-6 min till done, take it out and put on the shrimp. Bake until the cooking time of the pizza is up; the shrimp should be pink in color when it's done. Take out the pizza and enjoy!

I halved this recipe and baked it at 325 degrees (I have a hot oven) for 35 minutes in a 9-inch springform pan. The cake was perfectly done with just the right touch of moistness in the center. We ate it plain. It was tender, light, and not extremely sweet - perfect for a light ending to a heavy meal. Use a whisk instead of a rubber spatula for folding egg whites into the yolk mixture. It's so much faster and easier. Also, here's a tip for folding egg whites. CUT the whites into the batter, instead of using the flat side of the spatula to press them down. This DEFLATES them and cause your cake to later sink in the middle and become dense on the bottom.

I followed this recipe to a tee and the cake turned out great! Be sure to preheat your oven long enough (give it 20 min or so), else the cake may not rise properly. Also, make sure you use a whisk instead of rubber spatula to fold egg whites into the yolk mixture - it's so much faster and easier, and above all, it prevents the egg whites from losing their volume. Lining your pan with parchment paper can be helpful for easier removal of the cake. If you are a beginner, check out the sponge cake article on Allrecipes. It really teaches you a lot!

Those cookies tasted like mini-brownies! I baked mine at 325 degrees for 8-10 min because my oven is hot. Do NOT overbake. Make sure that everything is at room temperature (except the chocolate) before you start working.

Very good! The cookies were soft, chewy, and very peanut-buttery. Extra flour is a must. I have a large jar of peanut butter at home and nobody wants to eat it because it does not contain hydrogenated fat and tastes too creamy. Now we have found a way to enjoy our healthy peanut butter. Thank you for the wonderful recipe!

I decreased the amount of sugar to 1/3 cup and added 2 additional tablespoons of cornstarch as one review suggested. The butter got forgotten in a haste. I baked it at 375 degrees for 50 min. The pie turned out fabulous! We were a bit short on time so we cut the pie half an hour after it was taken out of the oven, and the filling was already perfectly set. It was very delicious! I had never liked pies before, but this pie certainly changed my views of them!

This recipe is enough for a double crust. You can use a fork instead of a pastry blender as well. Be sure to work fast, and to handle the dough as little as possible. If you are too slow, the dough turns sticky and fragile when you roll it out because the shortening starts to soften. If you overwork the dough, it turns tough and crumbly. Happy baking!

After reading the reviews, I decided to use all brown sugar to make the cake moister. Also, when I measured the flour, I spooned it into the cup and then leveled with a knife: this way you get less flour and as a result, lowers the ratio of dry : wet ingredients. The cake was very moist and delicious with 1/2 cup of raisins (coated with flour to prevent sinking). But a tad more cinnamon would have made the cake even better.

The seasoning is amazing! I made a few changes according to my own taste: halving the salt, increasing the garlic powder to a full tsp, adding 1/4 tsp of cinnamon, omiting the white pepper and increasing the black pepper to 1 tsp. The chicken turned out extraodinarily moist and flavorful.

I had some buttermilk in my fridge that needed to be get rid of, so I thought that I should try this recipe when I saw it. Little did I know that I would stumble upon the best pancakes I have ever had in my life! I only used 1/3 of the recipe, because my family is small. I ran out of maple syrup, so I increased the sugar amount to 1/4 cup. Also, since I had no milk, I used all buttermilk instead. The batter can be kept in the fridge and used later. I can't wait to try some variations with this recipe!