ALMOND CHOCOLATE COOKIES

Almonds and chocolates are a perfect combination. The chocolate covered almonds are favorite for many. This combination when used in cookie is double delicious. Here I have used chopped almonds and solid milk chocolate in this recipe. The cookies turned awesome and they will be a perfect tea time snacks on a cool winter afternoon.
INGREDIENTS

• Maida                     2 cups
• Butter                    4 Tsp
• Milk chocolate        1/4 cup grated
• Sugar powder          3/4 cup
• Chopped Almonds   2 Tsp
• Milk                          2 Tsp
• Baking powder         3/4 tsp
• Baking soda              1/4 tsp

PROCEDURE
Sieve the flour, baking powder, baking soda and sugar powder. Mix in the room temperature butter and form a crumbling mix.
You can either use the grated chocolate or chocolate chips. Add  2 Tsp of milk in the chocolate and microwave for about 1minute(you can also use double boiler to melt them).
When the chocolate melts add the finely chopped almonds and the flour butter mixture. Mix well and form a dough.
Unlike the normal cookie dough, this dough will be a little bit crumbling but can be made into a dough.
Knead the dough for about 10 minutes.
Now take a small portion of the dough and make a small round. Don’t make it flat. Cookies flatten as they bake. Finish making all the cookies.
Refrigerate the cookies for 10 minutes.
Meanwhile preheat the oven to 350 degrees Fahrenheit. Now grease the cookie tray and dust it with maida. Place the refrigerated cookies on the try and bake for about 20 to 25 minutes.
The cookies will still be soft, let them cool before removing. The cookies harden once cooled.
These cookies will be so soft and will just melt away in your mouth. 
TIPS

• Measurements and ingredients used in baking should be very precise, to get the perfect output.
• Temperature of ovens vary so check the cookies after 15 minutes, if you smell the sweetness and see the cookies risen remove. Otherwise wait for another 5 minutes.
• Just after baking any cookies will be soft, once cooled they become hard.
• If the cookie dough is very crumbling and cannot be made into a round add a spoonful of milk and mix again.
• Use the roasted almonds for a crunch.
• See that there are no crakes on the cookies. Even a hairline crack can pop open once baked. You can see cracks in my cookies. So be careful while making the cookie rounds.