Double Chocolate Pecan Cookies

Double Chocolate Pecan Cookies Yield: 2 dozen cookies 2 c Bittersweet Chocolate Chips 6 tbsp unsalted butter 3 lg eggs 1 c granulated sugar 2/3 c all-purpose flour 1/2 tsp baking powder 2 c Semi-Sweet Chocolate Chips 1 c chopped pecans Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; then, mix in the chocolate mixture. In a small bowl, whisk together the flour and baking powder; then, gradually mix into the chocolate mixture. Gently stir in the chocolate chips and pecans. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Unwrap the dough and with a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1-1/2 inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, or until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the baking sheet, then remove from the baking sheet with a metal spatula. Store in an airtight container at room temperature for up to one week.