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1
Use an electric mixer to beat the butter and sugar until light, about 2 minutes.
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2
Beat in the chocolate, then the egg, and continue beating until smooth, about a minute longer.
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3
In a mixing bowl, combine the flour, baking powder, cinnamon, and salt and stir well to mix.
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4
Beat the dry ingredients into the butter and chocolate mixture.
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5
Scrape down the bowl and beater(s) and beat in the pecans.
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6
Transfer the dough to a lightly floured work surface, flour your hands, and form the dough into a cylinder.
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7
Cut cylinder in half and roll and pull each piece into a cylinder about 8 to 9 inches long.
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8
Roll a piece of parchment or wax paper around each piece of dough and tighten the paper around it by pressing [the top of the paper] in with the side of a cookie sheet or piece of cardboard [held at a 45-degree angle against the dough as you pull the bottom end of the paper toward you].
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9
Chill the dough until firm.
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10
Or, at this stage it can be frozen, double-wrapped in plastic, and kept for up to several weeks.
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11
When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees.
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12
Remove one cylinder of dough from the refrigerator and unwrap it.
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13
Place it on a cutting board and use a sharp, serrated knife to slice it every 1/4 inch.
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14
Arrange the slices about 2 inches apart on the prepared pans.
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15
If your oven tends to burn the bottoms of items baked on the lower shelves, place the cookies on two pans stacked together or use a special insulated pan.
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16
Bake the cookies about 10 minutes, until puffed and beginning to become firm.
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17
Continue slicing and baking cookies, or freeze remaining dough to use on another occasion.
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18
Serving: These make a great accompaniment to ice cream or a simple dessert.
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19
Storage: Keep the cookies between sheets of parchment or wax paper in a tin or plastic container that has a tight-fitting cover.
