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Dark Chocolate Pecan Cookies

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Adapted from Alice Medrich's Chewy Gooey Crispy Crunchy

Makes 2-3 dozen cookies
20 minutes preparation time
30 minutes baking time

8 ounces dark chocolate (with 60% or greater cacao), coarsely chopped
2 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups pecan halves

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Bring a medium-sized stock pot of water to a simmer. Place a heatproof bowl over it and add the chocolate and butter. Stir the chocolate and butter occasionally until they have melted together. Set aside to cool.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, whisk together the eggs, sugar, and vanilla. When the chocolate mixture is cool to the touch, add it to the egg and sugar mixture and stir to combine. Stir in the flour mixture. Add the nuts and mix again until they are evenly distributed.

Scoop out generous tablespoons of dough and arrange them on the cookie sheets about an inch apart. Bake for 12 to 14 minutes, until the outside of the cookies is dry and begins to crack. Remove from the oven and let cool.


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