- ½ cup (1 stick) butter
- 4 (1-ounce) squares unsweetened chocolate, chopped
- 2 cups semisweet chocolate morsels, divided
- 1 cup semisweet chocolate chunk morsels
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups chopped pecans or walnuts, lightly toasted
- Optional: Chocolate syrup for drizzle
- Extra chocolate morsels and pecans for garnishing cookies after they are done (optional)
- 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.
- Combine flour, baking powder, and salt in a small bowl set aside.
- Beat eggs, sugar, and vanilla in a mixing bowl at medium speed with an electric mixer.
- Gradually add flour mixture to egg mixture, beating well.
- 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.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- 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.
- 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!
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough will freeze well for up to 3 months. Bake frozen cookie dough balls an extra minute, no need to thaw.