In a heat-proof bowl, melt chocolate with butter over a saucepan of simmering (not boiling) water. Mix well and set aside to cool.
In a second bowl, whisk together 3/4 cup of sugar, eggs, and vanilla. Pour into cooled chocolate mixture and mix well.
In a third bowl, whisk together flour, baking powder and salt. Gently mix dry ingredients into chocolate mixture until combined. Fold in chocolate chips and pecans.
Cover bowl with plastic wrap and refrigerate for two hours or until firm.
Pre-heat oven to 350°F (180°C) and line two baking sheets with parchment paper.
Scoop dough into 1 tbsp amounts, roll into balls and coat in remaining sugar. Place cookies 2 inches apart on prepared baking sheets. Makes about 25.
One sheet at a time, bake in centre of oven for 12 to 14 minutes. Cookies will be cracked on the surface but still slightly soft. Cool on sheets on a rack. Store in airtight container at room temperature.
Notes
Replace pecans with an additional 1/4 cup chocolate chips if allergic to tree nuts.Adapted from President's Choice