Makes about 42 cookies
1 1/2 cups pecan pieces
8 ounces dark chocolate (58 to 62 percent
cacao), chopped or broken into 1-inch pieces
4 tablespoons unsalted butter
3 tablespoons all-purpose unbleached flour
1/4 teaspoon baking powder
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
5 ounces (1 cup) milk chocolate chips
1. Preheat the oven to 350°F. Line the baking sheets with parchment.
2. Spread the pecan pieces in one layer in a small baking pan and put in the (preheated) oven. Set a timer for 10 minutes and check the nuts to see if they’re a light golden brown. If not, toast
2 minutes longer. Set aside to cool.
3. Melt the chocolate and the butter by putting them in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir and scrape the sides of the bowl occasionally with the rubber spatula until the chocolate is smooth and evenly melted. Remove the bowl from the heat. Let cool to
4. In a small bowl, stir the flour and baking powder together and set aside.
5. With an electric mixer or by hand, beat the eggs with the sugar and vanilla until smooth. Mix in the melted chocolate. Add the flour mixture and continue to mix until everything is evenly
combined. Scrape down the sides of the bowl once or twice with the rubber spatula. Stir in the pecans and chocolate chips, just until combined.
6. Put 2 racks in the upper and lower thirds of the (preheated) oven. Place 1-tablespoon (slightly rounded, not flat, not heaping) mounds of dough 2 inches apart on the parchment-lined baking sheets. If you have one you can also use a small ice cream scoop to form the cookies and plop them out onto the sheets (it’s much faster and easier).
7. Bake the cookies for about 9 to 11 minutes, or until they’ve lost their sheen. Although they may seem underdone and kind of gooey, don’t be tempted to let them bake longer—they’ll firm up as they cool. So that the cookies bake evenly, you may need to rotate the pans in the oven or switch racks halfway through.
Courtesy of Emily Luchetti, author of “The Fearless Baker”