Ingredients
2 four-ounce packages German sweet chocolate
1 tablespoon butter
2 eggs
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup finely chopped pecans
1/2 teaspoon vanilla extract
Method
1. Preheat the oven to 350°F (175°C). Line or lightly grease baking sheets and set aside.
2. Melt the German sweet chocolate and butter together in the top of a double boiler over gently simmering water, stirring occasionally until smooth. Remove from the heat and let the chocolate cool slightly.
3. In a clean bowl, beat the eggs until foamy. With the mixer running, add the sugar in small batches—about two tablespoons at a time—continuing to beat until the mixture becomes very thick and pale. This usually takes at least five minutes on high speed with an electric mixer. The eggs provide the primary structure and lift for these cookies.
4. Fold the cooled chocolate mixture into the whipped eggs until evenly combined. Gently fold in the flour, baking powder, salt, cinnamon, chopped pecans, and vanilla extract, mixing just until incorporated.
5. Drop rounded teaspoons of batter onto the prepared baking sheets, spacing them a couple of inches apart. Bake for 10 to 12 minutes, or until the cookies feel set when lightly touched and the edges are just firm. Avoid overbaking to keep the centers tender.
6. Remove the cookies from the oven and transfer them to cooling racks. Allow to cool completely, then store in airtight containers to preserve freshness.
Yield: About three dozen.