- 8 ounces German’s sweet chocolate
- 1 tablespoon unsalted butter
- 2 eggs
- ¾ cups granulated sugar
- ¼ cup flour; sifted
- 1¼ teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla
- ¾ cups pecan pieces; finely chopped
- Preheat oven to 350ºF.
- Melt chocolate and butter over hot water, cool. Beat eggs until foamy; add sugar, 2 tablespoons at a time. Beat until thickened
- Blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet.
- Bake in a preheated oven for about 8 to 10 minutes until cookies feel “set” when lightly touched. Cool slightly on sheet.
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