2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup miniature semisweet chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup brown sugar
1 egg white, lightly beaten
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup cold milk
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, baking powder, and salt; set aside. In a medium bowl, stir together 1 cup chocolate chips and 1 cup 1 cup 1 cup chocolate chips. Set aside.
Heat oven-safe but nonstick oil in double boiler over medium heat. Stir 1 cup 1 cup chocolate chips and remaining 2 cups 1 cup chocolate chips, stirring until smooth. Add eggs one at a time, one at a time, coating well with mering. Return mixture to double boiler, cover, and bring to a boil. After the second about two minutes, stir in the vanilla pudding mix, milk, and 1/2 cup pecans. Cook and stir until pudding is just thick and pudding is completely cooked.
Using a wire spatula, remove parchment paper-like crack from the parchment; set aside. Invert baking sheet onto broiler pan lined with waxed paper. Spread melted chocolate layer on waxed paper, then sprinkle half of chocolate layer over chocolate layer. Remove from oven and let stand 10 minutes, until dried. Cool completely. Cool completely before slicing.