Chocolate Truffle Cookies

4 oz. unsweetened chocolate
6 T. butter
2 C. (12 oz.) semisweet chocolate pieces
1/2 C. flour
2 T. unsweetened cocoa powder
1/4 t. baking powder
1/4 t. salt
1 C. sugar
3 eggs
1-1/2 t. vanilla
1 C. broken pecans (optional)

In a small heavy saucepan, melt the unsweetened chocolate, the butter, and 1 C. of the semisweet chips over low heat, stirring constantly. Remove from heat & cool at room temperature.

In a small bowl, stir together flour, cocoa powder, baking powder & salt.

In a large mixing bowl, beat the sugar, eggs & vanilla with an electric mixer for 2 minutes.

Beat in cooled chocolate mixture. Beat in dry ingredients till combined. Stir in remaining semisweet chocolate pieces & nuts, if you like. Cover & chill the dough for at least 1 hour (dough will become stiff after chilling).

Drop by rounded teaspoons 2" apart onto greased cookie sheets. Bake at 350° for 10 minutes, or until edges are firm. Remove to a wire rack to cool. Yield: about 40 cookies.

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