Method
Line baking trays with non-stick parchment paper.  Combine chocolate, butter and condensed milk in a non-stick saucepan and stir over a gentle, low heat until the mixture turns smooth. Add essence. Combine flour, chocolate chips and chopped toasted almonds in a clean mixing bowl. Stir in chocolate mixture. Take a tablespoonful of mixture out and shape into a ball. Dip the top of each cookie into extra chopped almonds and place the cookies on prepared baking trays. Bake in preheated oven at 180°C for 9–10 minutes or until cookies are just set.  After baking, the fudge cookies will appear soft in texture but they will become firm when cooled.