- 6 oz semisweet chocolate, chopped
- ½ cup butter or margarine
- ⅓ cup flour
- ¼ cup cocoa
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¾ cup sugar
- 1 ½ tsp vanilla
- 2 cups pecans, chopped (optional)
- 2 cups chocolate chips
Note: chocolate needs to cool – prepare ahead of time!
Melt semisweet chocolate and butter, stirring frequently, until smooth. Remove from heat and cool.
Preheat oven to 325°. In small bowl, combine flour, cocoa, baking powder and salt. In large bowl, beat eggs and sugar at medium speed until light and lemon-colored, about 2 minutes, frequently scraping bowl. Reduce speed to low.
Add cooled chocolate mixture, flour mixture, and vanilla. Beat just until blended. Increase speed to medium. Beat 2 minutes. Stir in pecans and chocolate chips
Drop batter by rounded teaspoon, 2” apart, on cookie sheets. Spread batter into 2” rounds. Bake until tops are shiny and cracked, about 13 minutes. Cool 10 minutes on cookie sheet before cooling on rack.