CHOCOLATE MUDPIE COOKIES

1 cup pecans or walnuts
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 pound semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Put nuts in skillet and set over medium heat. Toast until fragrant, about 5 minutes, stirring often. Transfer to a cutting surface. When cool enough to handle, chop the nuts coarsely and set aside.

In top of double boiler set over simmering water, combine half of the chopped chocolate with butter. Stir gently until melted. Remove from heat and set aside to cool slightly.

In bowl of electric mixer, combine sugar and eggs. Beat at high speed until thick and pale yellow, about 5 minutes. Lower speed to medium. Add chocolate mixture and beat just until incorporated. Stir in the nuts and remaining chopped chocolate. Cover the bowl tightly with plastic wrap and refrigerate until firm enough to handle, about 60 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Using a 1/4 cup ice cream scoop or large tablespoon, drop portions of dough about 3-inches apart on baking sheets. Press down with your fingers to form rounds about 1/2-inch thick.

Bake 10-12 minutes or until cookies are set but still a little soft in center. Cool the sheet on a wire rack for 10-15 minutes. Transfer cookies to a wire rack to cool completely.

Makes 12 cookies
Source: Seattle Times