Stir together flour, cocoa powder, baking soda and salt; set aside.

Using an electric mixer, beat butter until creamy. Add both sugars and beat until creamy; beat in agave (or honey) and vanilla extract.

Add egg and beat just until mixed (or beat egg longer if you want a cakier cookie).

Using a mixing spoon, stir in the flour mixture until incorporated, then stir in the chopped chocolate and nuts.

Scoop dough into 16 to 18 balls and place on a parchment lined plate or baking sheet and let chill for about about an hour.

Preheat oven to 350 degrees F. Line two baking sheets with foil or parchment paper.

Place dough balls approximately 2 ½ inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 12 minutes or until cookies appear puffed and set – do not over bake. Let cookies cool for 3 minutes on cookie sheet then transfer cookies to a wire rack to cool completely