8 OZ sweet baking chocolate
1 TBS butter
2 eggs
¾ C sugar
½ TSP vanilla
¼ C all-purpose flour
¼ TSP baking powder
¼ TSP cinnamon
¼ TSP salt
¾ C pecans (chopped)
Temperature: 350
Melt the chocolate and butter in a double boiler. Stir and allow to cool. Beat the eggs until foamy. Add the sugar 2 TBS at a time, beating for 5 minutes or until thickened. Blend in the chocolate mixture and add the vanilla. Mix the dry ingredients together and add. Stir in the nuts. Drop by the TSP on a greased or parchment lined baking sheet. Bake for 8-10 minutes or until cookie feels “set” when touched lightly. Makes 36 cookies.
Note: Pecans can be broken into larger pieces instead of chopped.