To start, preheat your oven to 350 degrees, and line two baking sheets/stones with parchment paper.
In a large mixing bowl, beat 1 stick of room temperature butter until nice and fluffy.
To that, add 3/4 cup granulated sugar...
1 teaspoon vanilla
and 1 Tablespoon of rum flavoring (you find this near the vanilla in the store)
Beat those together, and then beat in 2 eggs.
Now in another mixing bowl, add 2 1/2 cups flour
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon baking powder
And 1/2 cup baking cocoa.
Stir them all together.
Mix the flour mixture into the sugar mixture, a little at a time. This will be a very stiff dough.
When mixed, divide the dough into four parts. On a lightly floured surface, roll each section into a log, about 1 1/4 inches thick.
Lay two logs onto each baking sheet/stone, 3 inches apart, and flatten them slightly with your hands. They should be almost 1 inch thick.
In a small bowl, beat an egg white until frothy.
Brush each log with a light coating of egg whites.
Now bake the cookie logs for 25 minutes. Then remove them from the oven and let them cool a few minutes. Take a log, and with a sharp knife, cut the logs at an angle, into slices, slightly smaller than 1/2 inch thick.
Lay the slices back onto the baking dishes, cut side up.
Bake them again for about 10-15 more miutes, or until the centers feel hard and crunchy to the touch.
While the cookies are doing their second baking, melt a bag of chocolate chips. You can do this in the microwave, or in a heat-proof bowl over a little simmering water.
Now scoot the cookies close together on the parchment paper, and drizzle them with the melted chocolate.
Now for the final touch, while the chocolate is still soft, sprinkle them with some very finely chopped pecans.
Allow the chocolate to harden all the way, and then store in an air-tight container.
Printable Version: Chocolate Pecan Biscotti