this was my friend's fave recipe...so glad I found it here! The conversion if you only have cocoa powder instead of baking chocolate squares is as follows: 1 C cocoa powder 1 C melted butter-better with real butter 2 C sugar 3 large eggs 1 C flour 1 ts vanilla and my kids still don't like nuts, so for now we omit and they are chewy & gooey ....and easier to remember! Thank you!

Reviewed On: Sep. 7, 2009

I can't believe it was so easy and tasty! I did toast the nuts on the stove top as suggested in earlier comment, and substituted walnuts (that's what I had) and it was great. I've made it twice now...also great on little dry toasts/ italian bread or pasta and can adjust the amount oil used. I used my homegrown basil, but found if you don't have the 1 1/2 c. basil, it is better to add basil from grocery, rather than reduce the recipe-the ratio is just right! Freezes well, just allow enough time to thaw before next use.

Reviewed On: Aug. 13, 2009

Wunderbar! This is almost my Grandma's Ginger-Molasses Cookie recipe with the exception of the tablespoon of ginger, instead of a rounded teaspoon, but she never measured any way and it was just our guesstimate from watching her! Great blend of flavors, soft and chewy with a little crunch on the outside. She always told us to store them in a coffee can to help keep the freshness! Also, make sure you have fresh baking soda and ginger to make sure these cookies turn out their best. I find I have to get new ginger after 2 years! Thank you for sharing!

Reviewed On: Nov. 30, 2008