Heat oven to 350°F.
Cream butter and sugar.
Beat in eggs one at a time scraping down mixing bowl.
On low speed mix in cocoa powder, flour and baking powder.
Stir in chocolate chips and pecans.
Drop mixture by heaping tablespoons on to parchment lined baking sheet.
Bake 9 to 10 minutes, tops will be soft. Overcooking will produce a crisp cookie .
Cool on a rack for 1 minute then transfer to serving plate.
Store leftover cookies an airtight container in order to remain soft.
Recipe by taylor68too.
I am a huge fan of Hershey's Special Dark Cocoa powder which I used in recipe. Also I used a cookie scoop in medium size for scooping ( see picture ) The cookies were cooked 10 minutes exactly. Having the same size insures an evenly baked batch. You may roll cookies into balls with damp hands. Flatten top just a touch before cooking. Watching first batch with a close eye for the cookie to spread just a bit, remain soft looking on top but have firm edges will yield proper results:-)
I yielded 34 cookies.