Chocolate Big Babies

Name: Chocolate Big Babies
Ingredients: 12 ounces (70%) chocolate bar, DIVIDED; 2 ounces unsweetened chocolate; 6 ounces unsalted butter; 1 tablespoon finely chopped fresh rosemary; 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 2 eggs; 3/4 cup dark brown sugar; 1 tablespoon vanilla extract; 1/2 pound toasted pecans, coarse chop

11 ingredients

6 steps

Ingredients

12 ounces (70%) chocolate bar, DIVIDED
2 ounces unsweetened chocolate
6 ounces unsalted butter
1 tablespoon finely chopped fresh rosemary
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup dark brown sugar
1 tablespoon vanilla extract
1/2 pound toasted pecans, coarse chop

Directions

1

Preheat oven to 350. Place parchment paper on your cookie sheets.
2

Combine ONLY 6 oz chocolate bar, unsweetened chocolate, butter and rosemary in small heavy saucepan (or in the top of a double boiler if you don't have one) and melt chocolate over low heat until melted and blended, stirring often. Remove from heat and cool.
3

Combine flour, salt and baking powder in another small bowl; reserve.
4

Beat eggs, sugar and vanilla in bowl of electric mixer on medium high speed for 2 minutes; add chocolate mixture and combine. Stir in flour mixture by hand just until incorporated. Add remaining 6 oz chocolate bar, broken into chunks, and pecans.
5

Using a 1/3 cup dry measure, scoop and drop 6 cookies onto cookie sheets, using a small spatula-do not spread out, leave lumpy.
6

Bake for about 15-18 minutes-do not over bake-the insides will be soft. Cool on racks.