|Semi-sweet chocolate square||6|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Chopped pecans||6 Ounce (1 Can)|
|Semi sweet chocolate pieces||6 Ounce (1 Package)|
1. Preheat oven to 325°F. In heavy 2-quart saucepan over low heat, heat chocolate squares and butter or margarine, stirring occasionally, until melted. Remove from heat.
2. In large bowl, with mixer at medium speed, beat eggs and sugar until light and lemon-colored, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add chocolate mixture, flour, cocoa, baking powder, vanilla, and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate pieces. Grease large cookie sheet.
3. Drop batter by 1/4 cupfuls, about 4 inches apart, onto cookie sheet. With spatula, spread batter into 3-inch rounds. Bake cookies 15 to 20 minutes until tops are shiny and cracked. Cool cookies 10 minutes on cookie sheet, then with pancake turner, carefully remove cookies to wire racks to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.