Milk chocolate cookies

Preparation

1. We put the chocolate and butter in a microwave-safe container. We fused it at 500w of power for a few seconds. The best thing is that every 30 seconds we take it out of the microwave to stir it and see how it goes. Once everything has been melted, we reserve it.

2. We put the almonds in the glass and crush them by programming 20 seconds, progressive speed 7-10. We take out and reserve.

3. We fit the butterfly on the blades. We put the eggs in the glass and program 1 minute, speed 4. Add the melted chocolate and butter. We also add the flour, the yeast, the hazelnuts and the grated orange peel. We mix 20 seconds at speed 2. We lower with the spatula what has been adhered to the walls and we mix again 20 seconds, speed 2.

4. We remove the mixture by putting it on a sheet of plastic wrap and put it in the refrigerator. It will be there for about 30 minutes.

5. After that time we take out the dough and form our cookies. In this case it is simple, we will only have to take portions of dough (of about 15 g) and make balls with our hands. We pass them through icing sugar and put them on a baking tray that we will have covered before with baking paper.

6. It is important that we leave a space between them, so that during baking they do not stick to us.

7. We bake at 170 for approximately 15 minutes.