10 ounces bittersweet chocolate, chopped
1/2 cup plus 2 teaspoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
2 teaspoons whiskey
6 ounces (1 cup) white chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)
Heat oven to 350°F. Line a baking sheet with parchment paper. Heat chocolate in a microwave safe container at 50 percent power, stirring after 1-minute increments, until melted. Set aside.
Sift flour, cocoa powder, baking powder, and salt into a bowl. Beat sugar and butter with an electric mixer until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale and creamy, about 5 minutes. Add melted chocolate and whiskey and beat just until blended. Fold in dry ingredients, then chips and pecans, if using.
Scoop about 2 tablespoons of dough per cookie onto prepared baking sheet, spacing 2 inches apart. Bake until tops of cookies are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets before removing them from the baking sheet.