Combine the white and brown sugar using the large bowl of an electric mixer. Cream the butter and sugar on medium speed until pale and light in colour.
Add the egg, milk and vanilla and mix again.
Whisk the flour, cocoa powder, baking powder, and soda separately.
With the mixer running on low speed, slowly add the spoonfuls of the flour mixture until a cookie dough forms.
Add the chocolate chips and almonds and mix through the dough using a spatula. ( Cover the bowl in plastic wrap and chill in the fridge to rest for 15 minutes).
Use a cookie scoop to portion out cookies.
Roll into balls, press slightly and place on a parchment-lined baking sheet a few inches apart.
Allow cookies to cool on a baking sheet for five minutes before transferring them to a wire rack to cool completely.
Greek Olive Oil Cookies