Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.
A serving of this sweet treat goes a long way on chocolate flavor.
If omitting nuts, increase flour to 1-1/4 cups to prevent dough from spreading out too much as the cookies bake. Makes about 3 doz. or 36 servings, one cookie each.
Substitute 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 doz. or 24 servings, two cookies each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.