- 2 cups chopped pecans
- 1/2 cup butter, cut into pieces
- 4 oz. unsweetened baking chocolate, chopped
- 3 cups semisweet chocolate chips
- 1 1/2 cups flour
- 1/2 t. baking powder
- 1/2 t. salt
- 4 eggs
- 1 1/2 cups sugar
- 2 t. vanilla
Preparation time 60mins
Cooking time 60mins
Heat oven to 350. Line cookie sheets with parchment paper. Spread pecans in ungreased shallow pan. Bake uncovered 6-10 minutes, stirring occasionally, until light brown. Set aside.
In 3 qt. heavy saucepan, cook butter, baking chocolate and 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Remove from heat; cool.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until well blended. On low speed, gradually beat in flour mixture. Add chocolate mixture; beat well. Stir in toasted pecans and remaining 1 1/2 cups chocolate chips. Drop dough by 2 tablespoonfuls 1 inch apart onto cookie sheets.
Bake 10 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks.