4 cups flour
1/2 cup unsweetened cocoa powder
2/3 cup butter, softened
2/3 cup shortening
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon amaretto or almond flavoring
2 teaspoons vanilla
1 cup miniature semi-sweet chocolate chips
3/4 cup pecans, finely chopped
In a bowl, combine the flour and cocoa powder. Set aside. In another bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add in sugar and baking powder; beat until combined, scraping sides of bowls occasionally.
Beat in eggs, amaretto or almond flavoring and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer; stir in any remaining flour by hand with a wooden spoon. Stir in chocolate chips and chopped pecans.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Flatten each piece of dough with the bottom of a glass dipped in additional sugar.
Bake at 375 degrees for 7 to 9 minutes or until edges are firm. After a minute, transfer cookies to a wire rack and let cool.