• Heat oven to 375 degrees F.

  • Sift together the flour, cocoa powder, baking soda and salt into a medium-size bowl.

  • In a large bowl, beat the butter with an electric mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar; beat until the mixture is fluffy, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla until well blended.

  • On low speed, beat the flour mixture into the butter mixture until well blended. Stir in the chocolate pieces and walnuts.

  • For each cookie, drop a heaping tablespoonful of dough onto ungreased baking sheet, spacing the mounds about 2 inches apart.

  • Bake the cookies in 375 degree F oven until lightly golden, 9 to 11 minutes. Let the cookies cool on the baking sheet on a wire rack for 2 minutes. Transfer the cookies to the wire rack; let cool.

  • Serve cookies warm or at room temperature. Cookies can be stored in an airtight container at room temperature for up to 5 days. Makes 36 cookies.

Nutrition Facts

192 calories; 12 g total fat; 26 mg cholesterol; 75 mg sodium. 22 g carbohydrates; 3 g protein;