There's no denying that cookies play a prominent role in my baking life.
A quick scan through my recipe index shows they are the biggest category by far, and no matter how distantly I go in other directions, I always seem to come back to them without fail.
And with near limitless options to try, I don't see that stopping anytime soon.
Not that I'd want it to.
This particular combination brings together espresso powder and dark chocolate in a soft and chewy cookie with a crunch from toasted chopped almonds.
They're reasonably sized, and highly portable, which makes eating an unreasonable amount in one day a little too easy.
If almonds aren't your thing, leave them out. But I highly recommend giving them a try as is.
Coffee + chocolate is hard pressed to go wrong, but in these cookies it couldn't be more right.
Mocha Almond Fudge Cookies
Servings: About 2 dozen cookies
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups flour
- 1/2 cup dark cocoa powder
- 2 Tbsp espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped almonds
- 1 cup dark chocolate chips
In a bowl combine flour, cocoa powder, espresso powder, baking soda, and salt. Whisk to combine. In a bowl of an electric mixer fitted with a paddle attachment (or a hand mixer, or in a bowl with a spoon) cream butter and sugar until well combined and fluffy. Add in eggs, one at a time, beating until combined. Add in vanilla. With mixer on lowest setting, add in flour mixture until just combined, finishing by hand. Pour in chopped almonds and chocolate chips and fold in until well distributed. Refrigerate dough for at least an hour. Preheat oven to 350 degrees F. Roll into 2 tsp size balls and place on baking sheets lined with parchment paper. Bake 7-9 minutes or until cookies have begun to set. Let cool on wire racks. Store in an airtight container at room temperature. Enjoy.
Recipe adapted from: How Sweet Eats