Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
Combine flour, baking powder, and salt; set aside.
Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
If you're looking for a chewy (not cake-y) chocolate cookie, that is guaranteed to turn out well, then bake these. I make cookies several times a week and to this day have my share of misses, so it's great to come across a recipe that turns out so consistently. Don't overbake these, I do small amounts (about two teaspoons) of batter and take them out at eight minutes, letting cool on pan two minutes before removing. The result is a very rich, flavorful cookie that is a nice change from the typical chocolate chip or oatmeal. Try different add-ins like white chocolate chips, dried cranberries, or a variety of nuts. (And, if you don't have any unsweetened chocolate this recipe does great with the exchange: 3 tablespoons of cocoa and one of oil for each ounce of the chocolate.) Also, the cookie will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven. This recipe is a winner all year round for any chocoholic!
The first time I made these they were good but looked odd. This second time they look amazing and taste phenomenal!! However I did refrain from adding the addl choc chips and use only the melted cocoa squares and chips. Also use walnuts instead of pecans. Yum Yum!!
This one really look delicious. I've cooked something like this according to this recipe here http://povario.ru/recepty/deserty/Shokoladniy-brauni-1
I must confess it was really great, tasty and I recommend it to everyone if you like any sort of chocolate!
This recipe is great, but in my opinion it needs a few tweaks to be perfect:
1. Increased flour to 2 cups (2 1/4 made them a bit too dry)
2. Substituted peanuts for the pecans
3. Folded in white chocolate chips instead of the remaining semi-sweet chips
4. Decreased both the nuts and white chocolate chips to 1 cup each (otherwise there's just way too many nuts/chips!)
5. Mix 1 cup creamy peanut butter and 1 cup powdered sugar. Scoop cookie batter onto silpat, flatten a bit and make imprint with thumb. Place small scoop of peanut butter mixture on top and bake for 10-11 mins (NO LONGER!). They might not look like they're done, but trust me... overbaking them is the easiest way to kill this recipe. These turned out incredible and I had lots of people requesting the recipe!
I pretty much went right by the recipe. The one deviation was that my eggs were extra large. The batter was a bit too thin and my cookies too flat. I added another cup of flour and the cookies were perfect. Will make these often!! Delicious!
I just made these cookies, exactly as written. A few notes:
The recipe made 85 cookies -- not 2 1/2 dozen. I used a 2 T cookie scoop.
I LOVE chocolate -- but these are very, very chocolatey. Maybe a bit much.
Nine minutes at 350 was plenty, at least in my oven.
I took them off the cookie sheets at once.
I used teflon sheets rather than parchment paper. They did not stick.
Personally, I prefer brownie bites -- these cookies are on the dry side. Not a keeper for me.