Soooo, I have a little story to tell. The day that I made these cookies, I was planning to bring them somewhere and make a lot of people very happy. But, right before I put them into the oven, I find out that the oven won’t turn on. Nothing. So I despair, and go to my event empty handed. The next morning, whatcha know! The oven turns on! I was advised to take advantage of it while it was still working, so I baked me some cookies. First thing in the morning… best. morning. ever!
I usually don’t like nuts in my cookies or brownies, but the slices of almonds weren’t too crunchy or disrupting, but they added a pleasant balance of textures. I was a little skeptic
about adding cinnamon to the nuts as they were toasting, but I stuck with it. Surprisingly, it was one of my favorite parts! The cinnamon, slight as the addition was, enhanced the flavor of the almonds, and added a wonderful warm toastiness.
When I say chocolate almond fudge cookies, I mean it! The texture of the cookies, when first bitten into, is slightly crisp and crackly on the outside, and then…the fudginess. Soft but slightly chewy, with melty bits if chocolate and toasted almonds. The taste is amazing, to say the least. The warm, rich chocolate, the toasted almonds, with almond flavor throughout thanks to a few drops of almond extract. I suggest that you make these cookies as soon as possible, and enjoy them while they last!!
Chocolate Almond Fudge Cookies
Adapted from How Sweet It Is
1 cup butter, softened
3/4 cup (5.25 oz) granulated sugar
3/4 cup (5.25 oz) brown sugar
2 large eggs
1 tsp vanilla
1/8 tsp almond extract
2 cups (10 oz) flour
1/2 cup (1.5 oz) cocoa powder
2 tbsp instant coffee powder, optional
1 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
2/3 cup (2 oz) sliced almonds
1 cup (6 oz) chocolate chips
Combine almonds and cinnamon in a medium saucepan and toast over medium-low heat for about 10 minutes or until golden brown and fragrant.
In bowl of mixer, cream butter and both sugars on medium speed until fluffy (about 3 min). Add eggs, vanilla and almond extract and stir to combine. Add flour, cocoa powder, espresso powder (if using), baking soda and salt and mix until combined.
Fold in chocolate chips and almonds. Refrigerate dough for 2-4 hours, or overnight.
Preheat oven to 350F. Line baking sheet with parchment paper or spray with cooking spray. Roll dough into 2 tbsp sized balls and set on prepared baking sheet.
Bake on middle oven rack for 8-10 minutes, turning halfway through baking time, let sit on sheets 2 minutes, then transfer to cooling rack; cool completely.
Yield: 24 cookies