- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 9 ounces semisweet chocolate, coarsely chopped
- 3/4 cup butter, cut up
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups semisweet chocolate chips
- 1 1/2 cups coarsely chopped pecans
- 6 ounces white chocolate, coarsely chopped
- Preheat the oven to 325 degrees F. Butter four cookie sheets.
- Sift the flour, cocoa, baking powder, and salt into a large bowl. Melt the semisweet chocolate and butter in a double boiler over barely simmering water. Beat the eggs and granulated and brown sugars in a large bowl with an electric mixer at high speed until creamy. Beat in the chocolate mixture and vanilla. Mix in the dry ingredients, chocolate chips, pecans, and white chocolate.
- Drop tablespoons of the dough 4 inches apart onto the prepared cookie sheets. Use the bottom of a glass to flatten the cookies slightly. Bake, one sheet at a time, for 8-10 minutes, or until cracked on top. Transfer to racks to cool.