Ingredients:
· Cooking spray for the pans
· 3 cups powdered sugar
· ¾ cup Dutch-processed cocoa powder
· ½ tsp salt
· 2 large eggs
· 1tsp pure vanilla extract
· 1 cups walnuts, chopped
· ½ cup bittersweet or dark chocolate chips

Method:
Heat oven to 170°C. Line two baking sheets with parchment paper and lightly coat with cooking spray. In a medium bowl, whisk together the sugar, cocoa powder and salt. In a large bowl, whisk together the eggs and vanilla. Add the sugar mixture and mix to combine; fold in the walnuts and chocolate chips. Spoon the batter (about one-and-a-half tablespoon per cookie) onto the prepared baking sheets, spacing them two inches apart. Bake, rotating the position of the pans once, until the cookies are puffed and the tops begin to crack, 12-14 minutes. Let the cookies cool on the baking sheets for five minutes, then slide the parchment and cookies to wire racks to cool completely.