Melindalou7 Recipe Reviews (Pg. 1) - Allrecipes.com (15455713)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 25, 2012
In the hunt for the perfect chocolate chip cookie recipe, I decided to give this one a try. I followed the recipe exactly-no substitutions or additions were made, with the exception that I did chill the dough prior to baking. Well, actually, I didn’t have a lot of time of my hands so I rolled the dough into balls and popped them in the freezer for about 50 minutes. The dough was a little sticky, but some oil on my hands solved the problem easily. Anyway, I baked the cookies at 325 for 15 minutes and the texture turned out exactly as promised-cookies that were not flat as pancakes but not cakey, either-they had a nice crispish outside with a soft, moist and chewy inside. Kinda hard to describe, but these are not flat, crispy cookies and they’re not cakey, breadlike cookies-they’re very similar in texture to cookies you’d buy at Great American Cookie or maybe Subway. I like my cookies loaded with chocolate chips, too, and this recipe seems to have an excellent dough to chip ratio-every cookie was full of chips! My only complaint is they were a little too sweet for my taste. I tend to like a saltier cookie and these were pretty sweet, either due to the amount of vanilla extract or the sugar-couldn’t quite tell which. The final texture, though, makes this recipe worth playing around with until I get the salt/sugar balance right. Overall a great recipe that absolutely delivers on the texture promise!
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4 users found this review helpful

Chocolate Crinkles III

Reviewed: May 11, 2012
Followed the recipe exactly-cookies baked up beautifully, great crinkle finish and texture, chewy and soft on the inside. Refrigerated overnight before baking for about 8 minutes. Milder chocolate flavor than I wanted, though. Could have been stronger. Other than that, great recipe.
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0 users found this review helpful

Chocolate Crinkle Cookies

Reviewed: May 11, 2012
Well, this recipe only gets stars because the end product tasted great, but otherwise it was a hot mess. I agree with another reviewer who said these are not crinkle cookies-they aren't. They're more like a chocolate cookie with chocolate chips and some powdered sugar on the outside. I followed the recipe exactly and the end result was a flat, very light brown cookie that spread like wildfire-and I refrigerated the dough overnight. As you can see from other reviews, A LOT of people have made revisions to this in order to make it a true crinkle cookie and while I understand why, I don't understand rating this recipe 5 stars if I have to alter half of it. Great tasting cookie, but not a crinkle. It needs more flour-or possibly cocoa based on some of the reviews-to be a crinkle.
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3 users found this review helpful

Zucchini Brownies

Reviewed: May 28, 2012
Followed the recipe exactly and the end result was good-produced a fairly cakey, but moist brownie. The batter was almost pure powder until I added the zucchini and the the moisture really came out. You can't detect the zucchini in the final product at all! Less impressed with the frosting, which tasted strongly of the confectioner's sugar-maybe more chocolate added would help. But the combo of the frosting with the texture of the brownie reminded me more of sheet cake than an actual brownie. While the zucchini blends right in without detection, if you like your brownies fudgy or chewy, this isn't the recipe for you.
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3 users found this review helpful

Famous Amos Chocolate Chip Cookies

Reviewed: Aug. 15, 2012
I, too, have only had very crisp, small cookies by Famous Amos and personally don't care for them much, so if this recipe differs from the original-with that being the original-good! These produced a somewhat crumbly, but definitely moist, soft cookie. In no way were they cakey and I struggle to know how anyone could manage that outcome. They were sweet and maybe could've used a bit more vanilla, but all in all a good, soft cookie.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 6, 2012
Well, I may be in the minority here, but I wasn't impressed. I made this recipe twice, following the directions exactly each time and both times the cake, while not bad, tasted like a cake mix cake. I even tried different brands of cake mix and pudding mix-no change. Neither cake tasted especially rich, moist or chocolately. They were just ok-not bad tasting and adding chocolate chips to anything always helps. But I expected something much richer given the name. I will, however, fully vouch for the Satiny Chocolate Glaze from this site, which I used to top both cakes. Definitely not a traditional frosting, so don't expect something creamy, but a perfectly smooth, rich chocolate topping that is somewhere between a syrup and a full on frosting.
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Satiny Chocolate Glaze

Reviewed: Sep. 6, 2012
YUM! This is a super easy, rich chocolate topper that is not a full on creamy frosting, but definitely not a thin seeps-into-your-baked-good liquid, either. I took the advice of my other reviewers and just melted the chips, butter and syrup together in the microwave in intervals, stirring in between, until everything was melted, then added the extract. The glaze doesn't really ever "harden"-it definitely achieves a firmer consistency when cooled, but it's still quite soft long after cooling. But, it's not a liquid, either-it's won't absorb into your baked good. It's somewhere between a syrup and an actual frosting and an excellent choice for a bundt cake, doughnuts, or possibly even piping on a traditional cake. It's absolutely delicious as well!
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1 user found this review helpful

 
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