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 ¼ teaspoon salt. Set aside.
In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on a medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; beat 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 350 degrees. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart onto 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.
Note: To make drizzle, melt 1 cup semisweet chocolate chips with 4 teaspoons shortening in a small saucepan over low heat.
Source: Anyone Can Cook (Better Homes and Gardens, $24.95).
Per cookie: 92 calories (59 percent from fat), 6 g fat (3 g saturated), 18 mg cholesterol, 1 g protein, 11 g carbohydrates, 1 g fiber, 29 mg sodium.
