Natalie Haughton's Chocolate Almond Crunch Cookies
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:60 squares
- 1cup butter, at room temperature
- 1cup sugar
- 2tablespoons instant espresso powder
- 1teaspoon vanilla extract
- Dash of salt
- ¼cup unsweetened cocoa
- 1¾cups flour
- 1cup semisweet chocolate chips
- ⅔cup sliced or coarsely chopped almonds
Ingredient Substitution Guide
Nutritional analysis per serving (60 servings)
77 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a medium-size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Beat in the cocoa and flour until well blended. Stir in the chocolate chips.
- Step 3
Spread the dough into a foil-lined, 10-by-15-inch jellyroll pan. Sprinkle almonds over the top, pressing them in lightly with your fingertips.
- Step 4
Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1½-inch squares.
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Julie
Dark, dark chocolate, very crunchy, last a week at room temp, freeze well, these are the perfect cookie!
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