Fill your home with the aroma of warm chocolate chip cookies fresh from the oven. Whether you prefer your chocolate chip cookies with chunks or chips, chewy or crispy, you'll find a cookie meal here that you're sure to love.

Ingredients
7 - ounces bittersweet chocolate, chopped
5 - ounces unsweetened chocolate, chopped
1/2 - cup butter
1/3 - cup all-purpose flour
1/4 - teaspoon baking powder
1 - cup granulated sugar
3/4 - cup packed brown sugar
4 - eggs
1/4 - cup finely chopped pecans, toasted
Chocolate Drizzle

Directions
In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.

In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).

Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.

From the Test Kitchen
*BIG TRIPLE CHOCOLATE COOKIES:
Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.