Heat oven to 325. Cream softened butter, add sugar and eggs and mix throughly. Add flour and baking powder to bowl and mix well. Add vanilla and pecans. Bake in well greased 8 x 8 pan for 40 minutes. Cool in pan. Cut into small squares.
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Martha Stewart
Melt chocolate and let cool. Separate the eggs. Add salt to the whites and beat them into firm peaks. Slowly pour the chocolate over the yolks and beat energetically.
Translated from French by Jenny
Melt shortening, add sugar, and cool. Beat 1 egg at a time into sugar mixture. Add dry ingredients, blend well. Then add chips and nuts.
Use a well greased cookie sheet (with sides). Spread dough evenly with greased hands into pan.
Bake at 350 for 15 minutes.
Ott family recipe
Melt butter, add brown sugar. Cook over low heat for two minutes, stirring constantly. Add milk and continue cooking and stirring until mixture boils. Remove from heat, cool. Gradually add powdered sugar until the mixture is of fudge consistency. Stir in nuts and spread in a buttered 8x8x2" pan. Cool.
Mix 2 sticks melted butter, peanut butter, sugar, and graham cracker crumbs together and spread in 15 x 10 1/2 in cookie sheet.
Melt chocolate chips and butter together, pour over peanut butter mixture.
Chill in refrigerator for 2 hours, then let stand at room temperature before cutting.
Jackie Ott
In a bowl set over a saucepan of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
Meanwhile, stir together the flour, cocoa powder, baking powder and salt. Set aside.
Combine the egg, vanilla and sugar in a bowl and mix with a fork. For puffier cookies, beat egg mixture with an electric mixer on high for 1 ½ minutes (until fluffy).
Add the melted chocolate to the egg mixture and mix just until combined. Stir in the dry ingredients and mix just until combined, then stir in the bittersweet chocolate. Chill batter for one hour.
Heat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Divide the dough into 6 portions and shape the portions into balls. They should be about 1 ¼ inches each. Place the balls on cookie sheet and space about 2 inches apart. Bake for 10-12 minutes (I baked mine about 13) and rotate the pan halfway. Take them out before you think they’re done, or they’ll get overcooked.
Cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
Makes 6
L.A. Times, via Cookie Madness
Beat the yolks of the eggs with the sugar
Fold in the mascarpone
Beat the whites to firm peaks
Add the whites to the yolks
In the serving dish add by alternating layers the lady fingers dunked in coffee and the egg mixture
Sprinkle coco powder on top
Translated from French by Jenny