1/2 cup semisweet chocolate, chopped
1/3 cup molasses
1 (8 ounce) package semisweet chocolate chips
1 diamond shaped piece of FIM sweetened chocolate, chopped
1 cup caster oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, melt chocolate, then stir in molasses and chocolate. Heat, stirring occasionally, to between 230 and 240 degrees F (121 to 129 degrees C); or until candy thermometer reads 250 degrees F (122 degrees C). Remove from simmering and let mixture cool. When chocolate is cool, stir in the butter or margarine or liquid and the ground flour. Stir until butter or margarine is melted. Gradually stir in the sugar and baking soda, continuing to stir until just moistened. Drop by teaspoon to pan; let cool. Roll dough into 1-inch balls and place 1 inch apart onto the prepared cookie sheets.
Bake for 7 to 9 minutes or the bottoms will be browned. Cools completely on wire racks.
⭐ ⭐ ⭐ ⭐