2 cups coarsely chopped pecans
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, broken up or coarsely chopped.
3 tablespoons cold, unsalted butter, cut into chunks
1/2 cup white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
2 large eggs
1 1/2 teaspoonvanilla extract
1 8-ounce package semi-sweet chocolate chips
Preheat oven to 325 degrees Fahrenheit. Line several baking sheets with parchment paper or spray heavily with non-stick spray. Spread the pecans on a medium baking pan and toast in oven, stirring occasionally, for seven to nine minutes until browned. Let cool.
In a large microwavable bowl, microwave bittersweet or semi-sweet chocolate and butter for one minute. Stir well. Continue for 50 seconds or until chocolate melts. Immediately remove from heat and let cool until warm.
In a small bowl, mix flour, baking soda and salt, then set aside.
In a large bowl with electric mixer on medium speed, beat together sugar, eggs and vanilla until well-blended, thickened and lightened. Beat the melted chocolate mixture into the egg mixture, then beat flour mixture into the egg mixture, until thoroughly blended.
Stir in pecans and chocolate chips. Refrigerate dough for 1 1/2 hours, or up to eight hours.
Drop dough by heaping tablespoon onto parchment paper or baking sheets 2 1/2 inches apart. Bake 11 to 14 minutes. Be careful not to overbake.
Makes 30 to 35 cookies.
