Chocolate Pecan Cookies

1 tablespoon unsalted butter
8 ounces sweet chocolate
2 eggs
3/4 cup sugar
1/4 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup pecan pieces
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat the oven to 375°. Butter a baking sheet. In a medium bowl placed in a skillet of hot but not boiling water, melt the butter and chocolate. Be careful not to splash water into the chocolate or the chocolate will seize and will not melt properly. Set aside.

In an electric mixer, beat the eggs until fluffy, then beat in the sugar, 2 tablespoons at a time, very slowly. This should take about 4 minutes.

In a mixing bowl, sift the cake flour, baking powder, cinnamon, and salt together. Fold this into the beaten eggs. Fold in the chocolate, then the pecans and vanilla. Drop by the teaspoonful on the baking sheet about 2 inches apart (the cookies do spread). Bake for 3 minutes on the middle rack, until the cookies are shiny and puffed. Cool and store in an airtight container until ready to serve.

Note - the cookies will rise but still be soft in the center. They may fall or crack but they will remain chewy. Do not bake longer than 3 minutes.