If you like brownies, you will love these chewy cookies!


4 tablespoons butter; more for the pan
 12 ounces bittersweet chocolate, chopped
 3 large eggs, at room temperature
 3/4 cup sugar
 2 teaspoons vanilla extract
 1/3 cup all-purpose flour
 1/4 teaspoon baking powder
 1/4 teaspoon salt
 1 cup chopped toasted pecans or other nuts

*I used whole almonds, but walnuts would also be good

Position an oven rack on the center rung. Heat the oven to 350 degrees F and line two baking sheets with parchment (or grease and flour the pan). In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes. Spoon the batter onto cookie sheets. Bake until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.