I just love this little cookie! It smells like Christmas to me!! My mother used to make these and I forgot all about them until she made them one time that I visited a few years ago. When she opened the tin, I could just smell the chocolate and nuts. They are small, shinny on top, and very crispy. A bonus is if you have a special diet, they are gluten free!!
In a thick bottomed sauce pan, add 1/2 Stick Butter and 3/4 Cup Brown Sugar. Over medium heat stir until the sugar melts. It should only bubble along the edge. Add 1/2 Cup Semi Sweet Chocolate and remove from heat. Stir constantly until the chocolate is melted. Add 1 Cup Finely Chopped Pecans and stir to combine. Add 1 tsp Vanilla and 1 Egg and stir until combined. It should appear a bit like a glossy paste.
Preheat oven to 350. Foil line 4 sheet pans and lightly butter the foil. Drop 1 tsp of batter leaving space between the cookies. They will spread to be about 2" in diameter so leave enough space. I stagger my rows 3, then 2, then 3, etc. I get 13 on a sheet pan. If you don't own 4 sheet pans, throw away the foil and let the pans cool completely before beginning again.
These bake for 8-10 minutes. It's easy to burn chocolate cookies. Once they become fragrant, they are just about done and can only bake for another 30-60 seconds. These are supposed to cool in the refrigerator but I normally slide the foil, cookies and all, onto my granite counter and it works just fine. They crisp up once cool. Store, once cooled, in an airtight container.