Chewy Chocolate Cookies

1 1/4 c butter, softened
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans

Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.

Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.

Tip: If your using a convection bake oven decrease cooking time by 2 minutes.

Variations: Use 1 c chocolate or peanut butter chips in place of pecans.