1. Melt the butter and let cool down again to room temperature. Add together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cocoa powder, baking soda, and salt and add together with the milk to the mixing bowl – mix until just combined. Add the coconut flakes, sliced almonds, and chopped chocolate and fold in. Place in the fridge for about 30 minutes.

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or spoons and place dough portions on the baking sheet with some space in between. Bake for 10-12 minutes until the edges are set but the center is still a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.