• 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
• 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.