Triple Chocolate Cookies

Ingredients:

200g bittersweet chocolate, chopped
140g unsweetened chocolate, chopped
125ml butter
80ml all-purpose flour
1.25ml baking powder
1.25ml salt
250ml white sugar
190ml packed brown sugar
4 eggs
60ml finely chopped pecans, toasted
Chocolate Drizzle (see recipe below)

Method:

In a 2L saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1.25ml salt. Set aside.

In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until colour lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).

Preheat oven to 180˚. Line cookie sheets with baking paper and drop dough by rounded teaspoons 2” apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies.

Makes 60 cookies.

Chocolate Drizzle
Ingredients:

250ml semisweet chocolate pieces
20ml shortening

Method:
Combine semisweet chocolate pieces with shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm.