Chocolate Cookies

• Preheat oven to 350℉ (180℃)
• Prepare 2 baking sheets by lining with parchment paper or silicone mats.
• In a medium bowl, whisk together flour, cocoa, salt and baking powder. Set aside for later. Optional: sift ingredients together to remove any lumps in the cocoa powder and flour.
  1 ¼ Cups Gluten-free flour, ½ Cup Dutch Processed Cocoa Powder, 1 teaspoon Salt, 2 teaspoons Baking Powder
• Melt chocolate and coconut oil gradually over a pot of simmering water or in a microwave (note: the coconut oil is optional). Cool slightly and set aside for later.
  1 ¼ Cup Chocolate Chips, 1 Tablespoon Coconut Oil
• Using an electric mixer with the paddle attachment, begin mixing together the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape down sides of bowl as needed.
  8 Tablespoons Unsalted Butter, 1 ¼ Cups Granulated Sugar
• Add the eggs to the mixing bowl one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
  2 Large Eggs
• Add melted chocolate to the mixing bowl and mix on medium speed, scraping down the sides of the bowl occasionally, until the chocolate is fully blended in.
• Add milk to the mixing bowl. Mix on low speed until combined.
  ⅓ Cup Whole Milk
• Add the flour mixture and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
• Stir in walnuts by hand.
  ½ Cup Walnuts
• Scoop the dough onto the parchment-lined baking sheets using a cookie scooper (approximately 2 tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
• Bake cookies for 9 - 10 minutes, or until tops and edges of cookies are browning.
• Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.