Instructions

1. Combine butter, unsweetened chocolate and 1 ½ cups chocolate chips in a heavy saucepan. Cook over low heat, stirring constantly until butter and chocolate melt; cool.
2. Combine flour, baking powder, and salt in a small bowl set aside.
3. Beat eggs, sugar, and vanilla in a mixing bowl at medium speed with an electric mixer.
4. Gradually add flour mixture to egg mixture, beating well.
5. Add the cooled chocolate mixture and stir in the remaining chocolate morsels, chunks and lightly toasted pecans. Cover and chill the dough for at least 45-60 minutes in refrigerator. (you can keep the dough in the refrigerator for up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be too hard to roll.
6. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
7. Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft. It’s better to under baker rather than over bake the cookies.
8. Remove from oven and allow the cookies to cool on the baking sheet. While the cookies are still warm, I like to press more chocolate chips or pecan pieces into the tops. Makes them look pretty!! Just an optional thing!