fudgy cookies:

Ingredients:

• 3/4 cup all-purpose flour
• 12 ounces bittersweet chocolate chips (60-70% cacao)
• 1/2 cup mini semisweet chocolate chips
• 3 eggs
• 1/2 cup butter
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chopped pecans (optional)

Instructions:

1. In a saucepan, melt the bittersweet chocolate chips and butter over low heat, stirring until smooth. Allow the mixture to cool slightly.
2. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Gradually blend in the melted chocolate mixture into the egg mixture.
4. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Mix into the wet ingredients until just combined.
5. Fold in the chopped pecans and mini semisweet chocolate chips if you’re using them. Chill the cookie dough in the refrigerator for about 30 minutes.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop the chilled cookie dough onto the prepared baking sheets, leaving some space between each cookie for spreading.
8. Bake the cookies for 8-10 minutes until they appear slightly cracked on top but still soft in the center.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy your delicious and fudgy cookies! Make sure to store any leftovers in an airtight container to keep them fresh.