Inspired by my favorite ice cream flavor, these mocha almond fudge cookies are rich and decadent, satisfying all chocolate lovers. Ready in 30 minutes, this treat is worth making!
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What makes this recipe special
I'm one of those people who can eat the same thing every day and not get tired of it. I think I got that from my dad. For as long as I can remember, my dad has helped himself to a bowl of mocha almond fudge ice cream after dinner almost daily. I don't blame him because it's one utterly delicious combo. So, in honor of my dad, I made mocha almond fudge cookies. These rich chocolatey coffee cookies with bits of almonds will satisfy any sweet tooth!
If you never had mocha almond fudge ice cream, let me break it down for you. You have a coffee-flavored ice cream base with swirls of fudge and bits of toasted almonds. To mimic the flavor but turn it into a cookie, I created coffee-flavored cookies with semi-sweet chocolate chunks and chopped almonds. Even if you never had the ice cream flavor before, if you like chocolate, you'll enjoy this treat. And if you're a fan of mocha, check out my mocha mousse pie with toasted milk meringue and mocha walnut bread!
Ingredients
- Cocoa powder: Provides the base chocolate flavor for the cookies, contributing to their fudgy texture and deep color. Make sure to use unsweetened cocoa powder.
- Instant coffee granules: Instant coffee granules are coffee crystals that dissolve quickly in liquid. They provide a concentrated coffee flavor to the cookies without adding extra liquid. When dissolved in warm water, the coffee mixture enhances the chocolate flavor of the cookies, creating a mocha-like taste.
- Brown sugar: Adds chewiness, moisture, and a hint of molasses flavor. It also contributes to the soft and fudgy texture of these cookies, complementing the chocolate and coffee flavors.
- Semi-sweet chocolate chunks: The semi-sweet chocolate adds sweetness and depth to the cookies, balancing the bitterness of the cocoa powder and coffee. If you can't find chunks, purchase a semi-sweet chocolate bar and cut it into chunks. If you prefer a sweeter cookie, you can use milk chocolate.
- Almonds: The nuts add a nutty taste and crunchy texture to the cookies, complementing the rich chocolate and coffee flavors. If you dislike almonds, you can substitute them with pecans or walnuts. You can also use sliced or slivered almonds instead.
Step-by-step instructions
Step 1: Make cookie dough
Let's jump right in, shall we? Making these mocha almond fudge cookies is pretty straightforward. There is no overnight chilling or expensive ingredients required which means they can be ready in 30 minutes.
Combine the dry ingredients in a bowl and set it aside. Stir the instant coffee with hot water, making sure the coffee is completely dissolved, and let it cool slightly.
Cream the butter with both sugars in a stand mixer until it's light and fluffy, about 3 minutes. It should be pale yellow and look almost like whipped butter. Then, add the wet ingredients including the egg, vanilla, and coffee water mixture.
Stir in the dry flour mixture, mixing just until combined. You don't want to overmix the batter after you add the dry ingredients, or you'll overwork the gluten. This can yield tough cookies.
Step 2: Bake cookies
Gently stir in the almonds and chocolate chunks just until combined. For the chocolate, you should use semi-sweet chocolate chunks and not chips. The chips won't melt as well as the chunks, it makes a complete difference.
If you want to make sure every cookie has some chocolate on top, set some chunks aside. Then, place a chocolate chunk on top of the cookies after placing them on the baking sheet.
Bake the cookies for 3-4 minutes. Then, take out the cookies and tap the baking sheet a couple of times on the counter, helping spread them out.
Continue baking for another 4 minutes or so. They'll continue baking on the cookie sheet after you take them out of the oven so don't wait until they turn too dark.
Let the mocha almond fudge cookies cool slightly, and enjoy them while they're still a little warm.
These mocha almond fudge cookies are richer than the ice cream, but I'm not complaining! They're decadent in the best way possible, and no one can get mad about that, right?
For another delicious decadent cookie, be sure to check out my brown sugar walnut shortbread cookies!
Make-ahead and storage
- Make-ahead: The cookie dough can be prepared the day before and wrapped tightly. Store in the fridge overnight and bake the following day.
- Store: Keep leftovers in an airtight container at room temperature for up to 4 days.
Frequently asked questions
No, it's best to use instant coffee granules for this recipe to ensure a concentrated coffee flavor without adding additional liquid. Substituting with brewed coffee could affect the texture and flavor of the cookies.
The cookies are done baking when the edges are set but the centers are still slightly soft. They will continue to bake and firm up as they cool on the baking sheet. Be careful not to overbake them, as they can become dry and lose their fudgy texture.
Yes, you can freeze both the cookie dough and baked cookies. To freeze the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or airtight container. To freeze baked cookies, let them cool completely, then place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. Stored properly, both the dough and baked cookies can last for up to 3 months in the freezer.
More chocolate dessert recipes
Looking for more chocolate treats? Try these:
Recipe
Mocha Almond Fudge Cookies
Ingredients
- 1 ½ cups all-purpose flour (222 grams)
- ¼ cup cocoa powder (20 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons instant coffee granules (13 grams)
- 1 tablespoon warm water
- ¾ cup butter, softened (170 grams)
- ½ cup brown sugar (100 grams)
- ¼ cup granulated sugar (40 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chunks (225 grams)
- ½ cup chopped almonds (75grams)
Instructions
- Preheat oven to 350 degrees F. Line two baking sheet pans with parchment paper.
- Whisk together the flour with cocoa powder, baking powder, and salt. In a separate small bowl, combine the instant coffee with water, stirring to dissolve.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Alternatively, use a hand mixer. Add the egg, vanilla extract, and coffee water mixture, mixing until well combined.
- Add the flour mixture and stir just until combined. Add the chocolate chunks and chopped almonds and stir just until combined.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving 2 inches of space in between the cookies. Bake the cookies for 4 minutes. Take out the cookies and tap the sheet pan on the counter 3-4 times to flatten the cookies. Continue to bake the cookies for 4-6 minutes. The cookies will still be soft but will continue to bake on the hot sheet pan.
- Let the cookies rest on the sheet pan for 5 minutes. Transfer to a wire rack and let cool slightly. The cookies are best served warm.
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