I can't stop making these Italian Cookies - Too Easy and Too Good

These chocolate walnut cookies have the best snap, and they take almost no effort to put together. The dough comes together in one bowl, chills for half an hour, and gets sliced into cookies right off the log. No cookie cutters, no piping, no fuss. The powdered sugar coating cracks as they bake and gives you that beautiful marbled top every single time. *Ingredients:* * Walnuts - ⅔ cup (80 g) * Sugar - ½ cup (120 g) * Eggs - 2 * Milk - 2 tbsp (30 g) * Vegetable or seed oil - 3 tbsp (40 g) * Vanilla extract - ½ tsp * Melted butter - ¼ cup (60 g) * All-purpose flour - 2¼ cups (270 g) * Cocoa powder - ⅓ cup (30 g) * Cornstarch - ½ cup (70 g) * Baking powder - 2 tsp (8 g) * A pinch of salt * Powdered sugar for coating Simple pantry ingredients and a handful of walnuts turn into cookies that look like they came from a bakery window. Bake at 350°F (175°C) for 15 to 17 minutes and you get 20 to 25 cookies. They come out crisp with a clean snap when you break them, and the cornstarch keeps the inside light instead of dense. The walnut pieces give you a little crunch in every bite, and the sweet crust on top balances the cocoa. They keep well in a tin for days, so you can make a batch and have something ready with coffee or tea all week. *How to make them:* 1. Chop the walnuts into small pieces. Keep them chunky, do not chop them too finely. 2. Mix the sugar, eggs, milk, oil, vanilla extract, and melted butter until the sugar dissolves completely. 3. Add the flour, cocoa powder, cornstarch, baking powder, and salt. Mix until you do not see any dry flour. 4. Add the walnuts and mix them in. Do not overmix. 5. Cover the dough and refrigerate for 30 minutes. 6. Move the dough to a work surface and take half of it. Roll it into a long log, then cut it in half to make rolling easier and keep rolling. Flatten the logs down a little. 7. Cut the dough into cookies at about a 45 degree angle. 8. Coat the tops in powdered sugar and place the cookies on a baking tray. 9. Bake at 35