Chocolate Brownie Cookies

Crackly outside, gooey inside- Each one is a bite's worth of brownie, in cookie form!

2 oz. (4 T.) unsalted butter; plus some for the pan
12 oz. bittersweet chocolate, chopped
3 large eggs, at room temperature
3/4 C. sugar
2 t. vanilla extract
1-1/2 oz. (1/3 C.) flour
1/4 t. baking powder
1/4 t. salt
4 oz. (1 C.) chopped toasted pecans

With oven rack in center position, heat oven to 350°. Line two baking sheets with parchment (or grease & flour the pans).

In a double boiler over simmering water, melt the butter & chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs & sugar on medium-high to a ribbon consistency- 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture & the vanilla; stir to combine. Sift the dry ingredients together; Stir into the batter along with the nuts. Let the batter rest for 5 minutes.

Spoon the batter into a pastry bag fitted with a #4 tip. For each cookie, pipe 1 T. batter onto the lined baking sheet. You can place them fairly close, they don't spread much during baking. While you pipe the second try, bake the first until the cookies are puffed & cracked and the tops barely spring back when pressed, 8-10 minutes. The cracks should appear moist, but not wet. Cool the cookies on a wire rack. Yield: about 4-1/2 dozen cookies.   

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