1/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
8oz bittersweet or semisweet chocolate, coarsely chopped
2 tbsp unsalted butter
2 large eggs
1/2 cup sugar
1 tsp pure vanilla extract
2 cups pecans, chopped into large pieces
6 oz bittersweet or semisweet chocolate, cut into chunks (or you can use store bought chocolate chips)
Preheat oven to 350oF. Line 2 cookie sheets with parchment or wax paper
Chop the chocolate
In a small bowl, mix the flower, baking powder, and salt together thoroughly. Set aside
Place 8oz of coarsely chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove chocolate from saucepan and set aside (keep water simmering for use in a further step).
In another heatproof bowl whist the eggs, sugar, and vanilla thoroughly. Set the bowl over the simmering water and stir the mixture until it is lukewarm.
Stir the eggs into the warm chocolate mixture.
Stir in the flour mixture
Stir in the chopped pecans and 6oz of chocolate
Scoop slightly rounded tbsp of batter onto the cookie sheets, placing them about 1.5 inches apart.
Bake for 12-14 minutes. The surface of the cookies will look dry but the center is still gooey. Place on cooling rack and let cool completely.