Oh... My... Gosh!!!! I just can't explain in words how good these are. Let me just say that I am glad I didn't bake the whole batch yesterday, because then there would be NO chocolatey goodness for me to enjoy today. Let me say, DO keep the baking time around 15 minutes and look for the golden edges like other reviews said. It's perfect. DO resist the temptation to EAT THEM ALL as soon as they bake, because they're good right out the oven, but once these cool... Sorry, I had to wipe the drool just then! They're AMAZING!!! DO add any nut that you want to them; I added pecan pieces and I was in confection heaven! DO use REAL butter, REAL sugar, REAL chocolate, REAL egg. This isn't an every-day cookie, so treat it like the special occasion that this sinful sweet is supposed to celebrate. DO sift your dry ingredients. You will be glad you did when these huge giants are delightfully light and fluffy in the middle. DO melt your butter and cream the sugars while it is still slightly warm. The result is even sweetness across the whole cookie. DO make sure your eggs are room temperature and DO use the extra egg yolk. Remember this is a celebration cookie! DO reduce the amount of chocolate chips if you're not a chocolate fanatic, because 2 cups made for about 5 chips in every bite. 1 1/2 cups might just be perfect. DO DOUBLE the recipe. You're gonna want M-O-R-E. What a FANTAFFICFUL recipe!!!

Reviewed On: Oct. 3, 2011

Absolutely MAGNIFICENT!!! This recipe is without a doubt the BEST burger recipe HANDS DOWN!!! My wife isn't a big onion fan, so I changed it up a little, but she has already asked for me to make this again! This is a perfect Friday night treat that keeps you from spending $40 on 2 burgers at the neighborhood chain sit-down burger joint. A little leaf lettuce & roma tomato on wheat rolls with oven-baked sweet potato fries on the side was a perfect 'healthy' cheat meal!!! Thanks for sharing!

Reviewed On: May 24, 2011

I am lactose intolerant and don't particularly care for key lime pie myself, but my wife loves it so I thought I'd make this one based on the reviews... OMG!!! This pie was SOOOO A-MAZING!!! I got a little of the filling on my hands as I was filling the shell. It was so good, I had to reserve a few spoons to "sample" as the pie set. I made the pie using fat free condensed milk and sour cream, as well as reduced fat crust, so it's not so sinful! Still tastes GREAT!!! Didn't have a zester, so I didn't worry about the lime zest and the pie is still PLENTY limey. 2 cans and 20 limes makes the perfect amount of filling and the consistency was beautiful! Brought a few samples to work and it was a HIT! Thanks to all those who suggested the garlic press. Worked like a charm! One last thing, be sure to use room temperature limes. Next time, I'll try it using homemade crust and whipped cream. Thanks again for a definite keeper!!!

Reviewed On: Apr. 19, 2011