WHAT'S COOKIN'? Indulge yourself — cookies for the holidays

Brownie Cookies

1/2 cup butter

4 (1 oz.) unsweetened chocolate baking squares, chopped

3 cups semisweet chocolate morsels, divided

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

4 large eggs

1 1/2 cups sugar

2 tsp. vanilla

2 cups chopped pecans, toasted

Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.

Combine flour, baking powder, and salt; set aside.

Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.

Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.

Bake at 350 for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely. Makes 2 1/2 dozen.

Chocolate Sugar Cookies

1 cup butter, softened

1 cup sugar

1 large egg

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1/4 teaspoon salt

Preheat oven to 350. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

Combine flour, cocoa, and salt; gradually add to butter mixture, beating just until blended.

Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 3-inch butterfly-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.

Bake in batches for 10 to 12 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired. Makes about 3 dozen.