1 ½ pkg. (4 oz each) semi-sweet chocolate (6 oz total), broken into pieces
1 pkg. (4 oz) unsweetened chocolate
6 T butter
1 ¼ C sugar
3 eggs, lightly beaten
2 tsp vanilla
1 C flour
1 tsp baking powder
¼ tsp salt
2 C toasted chopped pecans
Preheat oven to 325°F. Microwave chocolates and butter in large bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 12 minutes or until cookies feel set to the touch. Cool 1 minutes; remove from baking sheet to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.
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