Ingredients
6 once ounce squares bittersweet chocolate
1 cup granulated sugar
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans, toasted
Preparation
In a small heavy sauce pan over low heat melt the chocolate and butter. Be careful not to scald the chocolate. Meanwhile, in a large mixer at medium mix well the eggs, sugar and vanilla. Beat in the cooled chocolate until blended Gradually ad the flour and salt and beat until smooth. Fold in the pecans. Chill dough over-night. When ready to bake, pre-heat oven to 375 F. Line cookie sheets with parchment paper and drop rounded teaspoons of dough 2 inches apart onto the cookie sheets. Bake 10-12 minutes until the cookies are slightly firm when lightly touched. Cool on cookie sheet for 5 minutes and then remove to cooling rack.
