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• 2 1/2 cups flour
• 3/4 cup unsweetened cocoa
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 4 eggs, slightly beaten
• 2 teaspoons vanilla
• 1 cup chopped walnuts or pecans
• 4 ounces bittersweet chocolate, melted
• 2/3 cup milk
• 1½ cups confectioner’s sugar

1. In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the nuts. Add the melted chocolate and milk and stir to combine well.
2. Preheat the oven to 350º. Roll dough into 1½ inch logs and refrigerate until firm, about 30 minutes or more. Cut logs into 1 inch slices and roll in confectioners sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10-12 minutes. Cool on wire racks.

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