Triple Chocolate Cookies

In a 2-quart saucepan, combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat and 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 and let stand for 20 minutes.

Preheat oven to 350°F. 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 and let cool.

For the chocolate drizzle, combine semisweet chocolate pieces with oil in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat.

Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolate over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm.