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Cooking time: 20 minutes
You Will Need
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
9 ounces semisweet chocolate, coarsely chopped
3/4 cup (1 1/2 sticks) butter, cut up
3 large eggs
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 1/3 cups semisweet chocolate chips
1 1/2 cups coarsely chopped pecans
6 ounces white chocolate, coarsely chopped
What to Do
1. Preheat the oven to 325°F. Butter four cookie sheets.
2. Sift the flour, cocoa, baking powder, and salt into a large bowl. Melt the semisweet chocolate and butter in a double boiler over barely simmering water. Beat the eggs and granulated and brown sugars in a large bowl with an electric mixer at high speed until creamy. Beat in the chocolate mixture and vanilla. Mix in the dry ingredients, chocolate chips, pecans, and white chocolate.
3. Drop tablespoons of the dough 4 inches apart onto the prepared cookie sheets. Use the bottom of a glass to flatten the cookies slightly. Bake, one sheet at a time, for 8-10 minutes, or until cracked on top. Transfer to racks to cool.
Yield: 24 cookies
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