Natalie Haughton's Chocolate Almond Crunch Cookies
Updated December 5, 2022
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
1 cup butter, at room temperature
1 cup sugar
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
Dash of salt
¼ cup unsweetened cocoa
1 ¾ cups flour
1 cup semisweet chocolate chips
⅔ cup sliced or coarsely chopped almonds
Nutritional analysis per serving
9 grams carbs; 8 milligrams cholesterol; 77 calories; 2 grams monosaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 4 milligrams sodium; 1 gram protein; 5 grams sugar
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.
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Preparation
- 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 1 ½-inch squares.
Private Notes
Comments
Dark, dark chocolate, very crunchy, last a week at room temp, freeze well, these are the perfect cookie!