• Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.
• Whisk (or sieve) together flour, cocoa, baking powder, spices, and salt.
  2⅓ cups (290 grams) all (plain) purpose flour, ⅓ cup (32.5 grams) unsweetened cocoa powder, 2 ½ teaspoons baking powder, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon ground cloves
• With  a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.
  2 eggs, ¾ cup white granulated sugar
• Slowly drizzle in the olive oil followed by milk and vanilla.
  ½ cup (120mls) extra virgin olive oil, ½ cup (120mls) whole milk, 2 teaspoon vanilla extract
• Using a wooden spoon, add the flour mixture in two lots, stirring until smooth.
• Stir through the walnuts and mini choc chips.
  ¾ cup walnuts, 1 cup mini choc chips
• The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes.
• Take a rounded teaspoonful of the dough and roll between your palms into a ball. If the dough is impossible to roll add a spoonful of flour but not a lot - this dough is meant to be sticky. Check the photos above to compare with your dough.
• Place the balls on the prepared trays allowing room for spreading and rising.
• Bake for 10-12 minutes. Don't over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool.
• Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.
  sprinkles for decorating

Icing

• If the sugar has lumps, sieve before using.
• Mix the powdered (icing) sugar and milk together to form a thick but spreadable icing. Add more milk if needed.
  1½ cups powdered sugar, 1 tablespoon milk