First dough:

In a large bowl, beat the butter and sugar on medium speed with an electric mixer until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract. Beat until combine, about 1 minute.

In a bowl, sift together the flour, baking powder, cocoa powder and salt. Slowly add the flour mixture and mix on low until combined. Fold in chocolate chips.

Put the first dough in refrigerator while making the second dough.

Second dough:

In another large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the egg and almond extract. Beat until combine, about 1 minute.

Then slowly add the flour mixture and mix on low until combined. Fold in chocolate chips.

Put in the refrigerator for 20 minutes.

Preheat oven to 350 degrees F. Line 2 cookie sheets (or more) with parchment paper.

Portion both sets of dough into small sized balls, if it is sticky; lightly grease your hands with cookie spray.

Grab one chocolate ball and one white ball. Press them together and use your hands to gently form into a cookie shape.

Place them on the prepared cookie sheets. Leave enough space between them.

Bake until edges just start to turn golden brown but centers are still soft and puffy, about 11-14 minutes (baking time depends on size of cookies). Do not over bake.

Remove from oven and let cool on the cookie sheet for about 2 minutes and then place on a wire rack to cool completely.

Store in an airtight container at room temperature. Serve the cookies with a cup of tea.