Preheat oven to 350F.

Mix the egg replacer with water in a small cup and let stand one minute or until thickened.

Combine flour, baking cocoa, baking soda, baking powder, salt, coconut oil, shortening, brown sugar, reconstituted egg replacer and vanilla extract until smooth.

Reserve 36 squares of the chocolate to use as chunks, and finely chop the remainder.

Add the chopped chocolate and nuts to the dough.

Use a cookie scoop to place tablespoons of dough onto a parchment lined baking sheet and flatten with the palm of your hand. Top dough with a square of chocolate, pressing it in and touching up any areas of dough that try to crack on the sides from pressing down.

Bake cookies for 14 minutes, then allow to cool completely on the parchment (I slide the sheet off to a wire rack).

Let the chocolate cool completely before stacking or you will smoosh the tops. Time can vary depending on room temp- if you are in a hurry, pop them in the freezer until the chocolate firms.