23 November, 2015
Mocha Almond Chocolate Chip Cookies
Yields: About 5 dozen
2¼ cups all-purpose flour
¼ cup cocoa
1 Tablespoon espresso powder (or instant coffee)
½ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup light brown sugar, firmly packed
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate morsels
1½ cups sliced almonds
In a small bowl, combine the flour, cocoa, espresso powder and salt. Set aside.
In a large bowl, beat together the butter and sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, and then add the vanilla, mixing well.
Remove the electric mixer and using a strong spoon, gradually stir the flour mixture into the butter mixture. Mix well, then add the chocolate morsels and sliced almonds. Cover bowl and refrigerate for at least one hour or up to overnight.
When ready to bake, preheat oven to 350°
Drop dough by Tablespoonfuls onto ungreased cookie sheets. Bake on the oven’s center rack for 13-15 minutes or until slightly firm to the touch. Cool 2 minutes on the pan, then remove to cooling racks and cool completely. Store in a tightly covered jar or bowl.
Adapted from the Wilton Cookie Pan Set label, 2015