Georgia Pecan Chocolate Cookies Yields 2 Dozen 8 ounces sweet chocolate 1 tablespoon unsalted butter 2 eggs 3/4 cup sugar 1/4 cup cake flour 1/4 teaspoon baking powder 1/4 teaspoon cinnamon 1/8 easpoon salt 1 tablespoon Jack Daniel's 3/4 cup pecan pieces Preheat oven to 375°F. In a medium bowl placed in a skillet of hot but not boiling water, melt the butter and chocolate. Be careful NOT to splash any water into the chocolate or it will be ruined. Set aside. In the bowl of an electric mixer, beat the eggs until fluffy and then beat in the sugar, 2 tablespoons at a time, very slowly. This should take about 4 minutes. Sift the cake flour, baking powder, cinnamon, and salt together. Fold this into the beaten eggs. Fold in the chocolate, then the pecans and Jack Daniel's. Drop by the teaspoonful on a buttered baking sheet 2 inches apart- these cookies do spread. Bake for 3 minutes on the middle rack until the cookies are shiny and puffed. Cool and store in an air tight container until ready to serve later the same day. Elizabeth Note: The cookies will rise but still be soft in the center. When removed from the oven, they fall, crack and remain chewy. Do not bake longer than 3 minutes. These are tiny rich chocolate delights that I feel should not be made larger than a silver dollar size.