• 16 oz. semi-sweet baking chocolate, divided

• 3/4 cup firmly packed brown sugar

• 1/4 cup butter or margarine

• 2 eggs

• 1 tsp. vanilla extract

• 1/2 cup flour

• 1/4 tsp. baking powder

• 2 cups chopped pecans

1. Preheat oven to 350°F.

2. Coarsely chop 8 oz. of chocolate and set aside. Microwave remaining chocolate in a large bowl on high for 1 to 2 minutes. Stir until chocolate is melted and smooth.

3. Stir in brown sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in chopped chocolate and pecans.

4. Drop 1/4 cupfuls onto an ungreased cookie sheet. Bake for 12 to 13 minutes, or until cookies are puffed and feel set to the touch. Allow to cool on sheet for 1 minute before transferring to a wire rack to cool completely.

Makes 18 cookies.