Mocha Almond Fudge Cookies.
Nuts in cookies. Cookies with nuts.
Few things in life make me cry like biting into a warm, chewy cookie only to chomp down on a rock hard nut.
Clorox and rubber gloves.
Empty wine bottles.
Baked goods without butter.
Broccoli. (And yes, I’ve tried roasting it.)
Cookies with nuts are lumped somewhere in that list. So are brownies with nuts.
Its not that I don’t love pecans and walnuts and peanuts. It’s just that they have a time and a place. And inside a cookie is not it. Trust me.
But I made some cookies that sort of changed my tune. Think ice cream. Mocha almond fudge ice cream. I really don’t like nuts in ice cream either but, well… I made these anyway.
Don’t like coffee? Well neither do I. If you’re thinking it seems like I threw together a lot of ingredients I don’t like to make these cookies, you’re right. You’re always right.
Bottom line? I like these cookies the way I like Brussels sprouts with bacon. The way I like inhaling beer bubbles. The way I like sand in my swimsuit. Not ideal from the start, but ending with a finale of exactly what I want.
And no, I don’t mean chaffing.
Mocha Almond Fudge Cookies
makes about 30 cookies
1 cup butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
2 tablespoons instant coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
2/3 cup chopped almonds
1 cup chocolate chips
Add chopped almonds and cinnamon to a saucepan and toast over low-medium heat. I watch them the entire time and occasionally shake the pan to move them around. This takes less than 10 minutes.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined.
Fold in chocolate chips and almonds. Refrigerate dough for 2-4 hours.
When ready to bake, preheat oven to 350 degrees, roll into balls and set on baking sheet.
Bake for 8-10 minutes.
You get the point. I’m done.