Drop Brownies - cooking recipe

Ingredients

8 ounces semi-sweet chocolate bits
3 tablespoons butter
1 1/4 - 1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
2 1/4 cups coarsely chopped pecans

Preparation

Set oven to 350 degrees.
Grease 2 cookie sheets.
Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
Sift the flour, baking powder and salt.
In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
Stir in the chocolate chips and the nuts.
Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
Cool for a couple of minutes, then remove to a wire rack to cool completely.
These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
**NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.