1/2 cup Ghirardelli Dark Chocolate 60% Cacao Baking Chips, finely chopped
1/2 cup pecans, finely chopped
For the chocolate coating:
1 1/2 cups Ghirardelli Dark Chocolate 60% Cacao Baking Chips
1/4 cup pecans, finely chopped
In a standing mixer fitted with a paddle attachment, cream the butter for 30 seconds. Add in both sugars and cream for another minute. Add in egg yolks and vanilla and cream until combined.
Add in flour, baking powder, and salt, mixing until almost fully combined. Remove from mixer and fold in chopped dark chocolate baking chips and pecans.
Get out a large piece of plastic wrap and place cookie dough on top. Roll the dough out into a 15-inch log and wrap tightly with plastic wrap. Refrigerate until chilled, about 2 hours. Log can last in fridge for up to 2 days.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from fridge and cut into ¼ inch disks. Place disks 1 inch apart on prepared cookie sheets.
Bake cookies for 15 minutes. Cookies should be the faintest bit golden brown, if at all. Allow cookies to cool completely on their baking sheets.
To make the chocolate coating, place baking chips in a double boiler and heat until melted, stirring the entire time. Remove from heat and dip each cookie halfway into the melted chocolate. Place on a cooling rack and sprinkle with chopped pecans.