I’ve been at home for four weeks now and our oven is STILL non-functional. It takes a while for things to get fixed around our house. The toaster oven has served me pretty well, but it’s just not efficient for baking a large batch of cookies. Somehow I’d managed to avoid baking a single batch of cookies for nearly a month!
But on Saturday afternoon, I had a serious cookie craving that just could’t be ignored. Also, I had saved a recipe for these Mocha Almond Fudge cookies a couple of months ago and I couldn’t get them off my mind! If a recipe has chocolate + coffee involved, I am ALL over it.
It took about six batches, and nearly an hour to bake up all the dough, but these cookies were definitely worth the hassle. The cookies are wonderfully soft and fudgey when still warm from the oven, and the delicious crunch from the toasted almonds have them rivaling Cappucino Cookies as one of my top 5 favorite cookies ever!
Although the cookies are fabuous, I like the raw cookie dough even better! It tastes EXACTLY like the mocha almond fudge ice cream from Baskin Robbins. I’m a little ashamed to admit how much raw dough I ate while baking, but let’s just say there could have been another tray of cookies if I’d practiced some more self-control.
Mocha Almond Fudge Cookies
Source: slightly adapted from How Sweet It Is
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup lightly brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 heaping tablespoons instant coffee powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 2/3 cup chopped almonds
- 2/3 cup chocolate chips