1-Preheat the oven to 350°F with the rack on the middle shelf and line a baking sheet.

2-In a mixing bowl, combine the butter (¾ cup), brown sugar (½ cup), granulated sugar (⅓ cup), eggs (2), and vanilla extract (1 teaspoon), mixing until fully combined.

3-In a separate bowl, stir together the all-purpose flour (1 ¼ cups), milk powder (2 tablespoons), salt (¼ teaspoon), unsweetened cocoa powder (½ cup), and instant coffee powder (2 teaspoons, if using).

4-Add the dry mixture to the wet mixture and stir until a dough forms, then fold in the semi-sweet chocolate chips (½ cup) and sliced almonds (½ cup) until evenly incorporated.

5-Shape the dough into balls using a cookie scoop or spoon, with sizes from ½ tablespoon for small cookies to 3 tablespoons for large ones, and place them on a lined baking sheet, spacing 1 to 2 inches apart.

6-Bake based on size: about 13 minutes for large cookies (3 tablespoons), about 11 minutes for medium cookies (1-2 tablespoons), and about 9 minutes for small cookies (½ tablespoon), or until the center is no longer shiny. Avoid overbaking to keep the fudgy texture.

7-Allow the cookies to rest on the baking sheet for 2 minutes before transferring to a cooling rack.