6 oz. semisweet chocolate
3 oz. (3/4 stick) unsalted butter
1/4 cup sifted all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
2 tsp. vanilla extract
6 oz. semisweet chocolate morsels
8 oz. toasted pecans
Preheat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place the unsweetened chocolate, semisweet chocolate, and butter in a microwave safe bowl. Microwave for 1 minute, adding 30 second increments as necessary. Then stir occasionally until melted and smooth.
Combine the flour, baking powder, and salt, and set aside.
In the small bowl of an electric mixer, beat the eggs, sugar, and vanilla at high speed for a minute or two.
Beat in the melted chocolates and butter (which may still be quite warm) on low speed just to mix. Add the dry ingredients and again beat on low speed just to mix, scraping the sides of the bowl as necessary with a rubber spatula to incorporate the ingredients.
Stir in the chocolate morsels and the pecans.
Using a small cookie scoop, place batter in dropfuls on cookie sheet. Do not flatten the tops.
Bake for 13 - 15 minutes-no longer. The surface of the cookies will be cracked and shiny but the insides will still be soft.
Slide the papers off the sheets and let stand until the cookies are cool.
Makes about 2 1/2 dozen cookies.