⅓cuppowdered milk plus 1 ½ tbsp more(50 gr)
1cupunsalted butter plus 2 tbsp more(250 gr), room temperature
½cupicing sugar plus 2 tbsp more(70 gr)
⅓cupraw cane sugar plus 1 tbsp more(80 gr), or brown sugar
1egg, room temperature
1egg yolk, room temperature
2ozchopped toasted almonds(60 gr)
½lbchocolate chips(250 gr)
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and powdered milk. Whisk everything together and set aside.
In another bowl, add in butter, icing sugar and raw cane sugar. Mix just until combined. Add in the eggs and vanilla extract, mix just until combined.
While still mixing on low speed, add in flour mixture bit by bit. Whisk just until everything is combined. Do not over whisk/mix to avoid getting hard cookies.
Add in almonds, oats, chocolate chips and mix everything together.
Make 1 inch balls and place them on baking tray with baking sheet, leaving 2 inches space apart. Bake at 170ºC (340ºF) preheated oven for 15-20 minutes or until the edges are golden brown and they're fully cooked. Cool completely on a rack before storing in jars.