Modified Tassajara Chocolate-Chocholate Chip-Walnut Cookie

I don't like really sweet things, I didn't want to buy chocolate, but I wanted chocolate chips, so here's a modified Chocolate Walnut Recipe from The Tassajara Bread Book. The Tassajara cookie doesn't expand like Tollhouse Cookies so make them as big as you like.

Makes about 3 dozen or more cookie

Ingredients
12 Tbsp (3/4 cup) sweet butter, softened
1/4 cup cane sugar
1 egg
3 Tbsp cocoa powder
1 Tbsp oil
1/2 cup finely ground walnuts
1/2 cup tiny chocolate chips
2 tsp vanilla extract
1 tsp baking powder
2 1/4 cups unbleached white flour

Instructions
1. Dump everything into a stand mixer and mix. Add the egg in without beating it. The dough should be dry enough to shape into balls with your hands without too much sticking to your fingers, and wet enough that it does not crumble apart. If necessary, add more flour to make it drier. Add a spot of water or a bit more butter to moisten.

2. Roll dough into ball size of 1 tablespoon and place on aluminum sheets (ungreased cookie sheet), leaving 2 inches in between. Press them flat with a cookie stamp, a glass, or a teacup. Flour the bottom of the pressing implement if it stick to the cookies.

3. Bake at 375F for 8 minutes. They're done when the tops of the cookies are cracked, and the bottom slightly browned.

Tips
Dough will not form using the stand mixer. Just mush the thoroughly mixed ingredients together and they will mush together if you added enough butter.