Mocha Almond Fudge Cookies
Servings 25 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.
Notes
You can substitute almonds for other nuts such as pecans or walnuts.