6 ounces semisweet chocolate, coarsely chopped ( dark chocolate is good too, if you wish)
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp salt
3 eggs (large)
1 1/4 tsp. vanilla extract
2 cups chopped walnuts (coarsely chopped)
Preheat oven to 300°F
1. Line a large baking sheet with parchment paper.
2. In a food processor combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
3. In a bowl, sift flour, cocoa powder, baking soda and salt. Set aside.
4. In another mixing bowl, combine the eggs and the vanilla. Beat at medium speed to blend.
5. Add the chocolate and flour mixtures and mix until a dough forms. Add walnuts about half way through mixing.
6. Divide dough in half. Form each half into a log 12 inches long.
7 Carefully transfer the logs to the prepared baking sheet, spacing them evenly. (Give them plenty of space)
8. Bake until almost firm to the touch, about 40 minutes. *Do the toothpick test at 30 minutes to see if it’s still doughy or almost cooked.
9. Let cool for only 10 minutes.
10 Leave the oven set at 300°F.
11. Transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices about 1/2 inch thick. Return the slices cut side down to the baking sheet.
12 Bake for an additional 15 minutes. (You want them to be crispy, not burnt.)
13. Turn the slices over and bake until crispy again for about 10 minutes. *You want them crispy not burnt.
14 Transfer the cookies to a wire rack to cool. When cooled, put in an airtight container. Can stay for about 5-7 days.
*Note: You need to check on the cookies numerous times while baking. All ovens are different.