8 oz Semisweet chocolate 2 Eggs
3 tb Butter 3/4 c Sugar
1/4 c All-purpose flour 1/2 ts Vanilla
1/4 ts Baking powder 1 c Semisweet chocolate morsels
1/8 ts Salt 2 1/4 c Pecans, chopped roughly
PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter
over low heat or in the microwave. Stir until smooth. Sift together
the flour, baking powder and salt. Beat eggs, sugar and vanilla at
high speed until well combined. Slowly beat in the cooled chocolate,
then the dry ingredients until just blended but smooth. Stir in the
chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch
apart on cookie sheets lined with parchment paper or aluminum foil.
Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made
ahead or frozen.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
Yields
50 servings