Preparation

• 1
  Using the double boiler method, melt the chocolate chips and butter over low heat and set aside to cool.
• 2
  In a bowl, whisk together the caster sugar and eggs until it forms a creamy mixture.
• 3
  Add the eggs (one at a time) followed by the vanilla essence and mix again.
• 4
  Once the melted chocolate has cooled add that to the batter.
• 5
  In a separate bowl, sift together the flour and baking powder. Add the chopped walnuts and mix together with the help of a spoon.
• 6
  Add the flour mixture to the batter and beat again until all ingredients are well-combined.
• 7
  The dough will look more like a batter. Refrigerate for atleast 2 hours to prevent the cookies from spreading too much while baking.
• 8
  Pre-heat your oven to 180 degrees Celsius and line your baking tray with parchment paper.
• 9
  Use a cookie scoop (or ice-cream scoop would work just as well), to place equal sized cookies on your baking tray.
• 10
  Bake for approximately 15 minutes or until the edges of the cookie turn hard.
• 11
  Allow the cookies to cool on baking tray for approximately 5 – 10 minutes and then transfer them to your wire rack to cool completely.
• 12
  Once the cookies have cooled, sprinkle with icing sugar (optional).