Chocolate Blizzard Cookies:

These cookies are so rich and delicious that you have to hide them from yourself so you won't eat them all at once! The white chocolate "chips" inside are a wonderful change from regular dark chocolate chip cookies. But, of course if you do not like change, just use bittersweet or semisweet chips and call these cookies Chocolate Tornado Cookies. You don't have to bake these cookies all at once. They are very rich, so just cut off what you need for baking. They also freeze well after they are baked.

1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup brown sugar
3/4 cup granulated sugar
10 oz. white chocolate, chopped
2 cups chopped toasted pecans

Melt the chocolate and butter over hot water. Cool slightly.

Sift together the flour, baking powder and salt. Reserve.

Beat the eggs with the sugars until light and stir in the melted chocolate. Add the flour mixture, chopped white chocolate and nuts. Refrigerate the dough until it is cold enough to mould.

Shape the dough into two flat rolls about 3 in. in diameter, like refrigerator cookies. Roll in additional flour and wrap well in waxed paper. Don't worry about the floury edges of the cookies after they are baked. It makes them look more blizzardy! Freeze for 1 hour.

Preheat the oven to 350 degrees F/180 degrees C. Line cookie sheets with parchment paper. Slice the cookies 1/2 inch thick. Bake only 10 to 12 minutes or just until they lose their sheen. They should just barely hold their shape when cool, and should be moist and chewy inside. Gently lift the cookies off the cookie sheets and cool on racks.