Chocolate Cookies

• Preheat oven to 350°
• Prepare 2 baking sheets by lining with parchment paper or silicone mats.
• In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Optional: sift ingredients together to remove any lumps in the cocoa powder and flour.
• Melt the chocolate and coconut oil gradually over a pot of simmering water or in a microwave (note: the coconut oil is optional). Cool slightly.
• Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
• Add the eggs one at a time to the bowl, mixing between each addition. Scrape the bowl as needed.
• Add the cooled, melted chocolate to the mixing bowl. Mix on medium speed, scraping the side of the bowl occasionally, until the chocolate is incorporated.
• Add the room temperature milk to the mixing bowl. Mix on low speed until combined.
• Add the flour mixture and mix on low speed until combined.
• Stir in chopped walnuts.
• Scoop the dough onto the parchment-lined baking sheets using a small 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 them to a wire rack to cool completely.