Rich Dark Chocolate Pecan Cookies: Easy Recipe

INGREDIENTS

16 ounces bittersweet chocolate candy bars or bittersweet chocolate chips 1/4 cup (1/2 stick) butter 1/2 cup all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon salt 1‑1/2 cups sugar 3 eggs 1 teaspoon vanilla 1 package (12 ounces) white chocolate chips 1 cup chopped pecans, lightly toasted

PREPARATION:

1. Preheat oven to 350°F. Grease cookie sheets.
2. Coarsely chop chocolate bars; place in large microwavable bowl. Add butter. Microwave on HIGH 2 minutes; stir. Microwave 1 to 2 minutes, stirring after 1 minute, or until chocolate is melted. Let cool slightly.
3. Combine flour, cinnamon, baking powder and salt in small bowl; set aside.
4. Beat sugar, eggs and vanilla with electric mixer at medium-high speed about 6 minutes or until very thick and mixture turns pale color. Reduce speed to low; slowly beat in chocolate mixture until well blended. Gradually beat in flour mixture until blended. Fold in white chocolate chips and pecans.
5. Drop dough by level 1/3 cupfuls onto prepared cookie sheets, spacing 3 inches apart. Place piece of plastic wrap over dough; flatten dough with fingertips to form 4-inch circles. Remove plastic wrap.
6. Bake 12 minutes or until just firm to the touch and surface begins to crack. Do not overbake. Cool cookies 2 minutes on cookie sheets. Remove to wire racks to cool completely.

Note Cookies can be baked on ungreased cookie sheets lined with parchment paper. Cool cookies 2 minutes on cookie sheets; slide parchment paper and cookies onto countertop. Cool completely. This recipe appears in: Chocolate