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1
Preheat oven to 375F Spray a baking sheet with nonstick spray.
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2
Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl.
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Microwave on HIGH 1 minute.
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4
Stir well and return to microwave for 30 more seconds.
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Stir until chocolate is completely melted.
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Cool for 5 minutes.
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7
In another bowl, whisk together the sugar, eggs and vanilla.
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Set aside.
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9
Separately, sift together the flour, cocoa powder, baking powder and salt.
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10
Stir the egg mixture into the cooled chocolate.
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Add in the flour mixture.
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12
Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter).
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13
Leave room between each one because they will spread as they bake.
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Bake about 4 minutes.
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15
If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes.
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Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
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17
Sandwich 1/2 cup of ice cream between two of the chocolate rounds.
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18
Roll the edges all around in the pecans.
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19
Repeat for remaining rounds.
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Serve immediately or freeze until ready to serve.
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Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.
