Preheat oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Store in tightly covered container up to 1 week.
How to Freeze Cookies and Brownies
Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
About 3-1/2 dozen cookies or 42 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.