Sift the flour with salt and baking powder and place aside.

Mix the butter and chocolate in a bowl and melt them together in the microwave or over a hot water bath.

Combine the egg with sugar and mix with an electric mixer until tripled in volume, light and fluffy.

Add the melted chocolate and mix well then fold in the flour, followed by the walnuts and white chocolate. I only used walnuts for this batch.

Spoon the dough on your prepared baking sheets and bake in the oven for 10-12 minutes just until slightly crusty, but still soft.

Remove the baking sheets from the oven and let the cookies cool in the pan before serving.

Store them in an airtight container for up to 1 week.