Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract lor black walnut extract
• 1/4 teaspoon instant expresso (optional)
• 1/2 cup finely chopped black walnuts
• Directions
• 1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
• 2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
• 3.Using a 1 1/2-inch ice cream scoop, drop dough onto
• parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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