Double chocolate crisps

     Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking.

Makes about 4 dozens

• 1 cup (250ml) unsalted butter, softened (no substitutes)
• 2 cups (500ml) sugar
• 2 eggs
• 4 squares (120gr) unsweetened chocolate, melted and cooled
• 2 teaspoons (10ml) vanilla extract
• 2¼ cups (560ml) all-purpose flour
• 1 teaspoon (5ml) baking soda
• 1 teaspoon (5ml) salt
• ¼ teaspoon (1ml) ground cinnamon
• 1 cup (250ml) semisweet chocolate chips
• 1 cup (250ml) chopped pecans

1. In a mixing bowl, cream butter and sugar ; add eggs, one at time, beating well after each addition.
2. Beat in chocolate and vanilla.
3. Combine flour, baking soda, salt and cinnamon ; gradually add to the cream mixture.
4. Stir in chocolate chips and pecans.
5. Drop by tablespoons 2 inches apart onto ungreased baking sheets ; bake at 375F (190C) for 10-12 minutes or until tops are cracked.
6. Remove to wire racks to cool.

BON APPETIT