I love mocha almond fudge ice cream. There is something simply perfect about the combination of coffee, chocolate and salty almonds and these cookies are a wonderful way to celebrate this delicious trifecta in a warm, chewy, baked way.
Using my favorite chocolate fudge cookie recipe, I added a little extra espresso powder along with milk chocolate chips and chopped salted almonds to create a batch of truly fabulous cookies.
Let’s get started…
Begin by melting 1/2 cup of butter in a large mixing bowl and 6 ounces of dark chocolate in a large bowl. You can do this over a double boiler or in 15 second increments in your microwave. The microwave is the quickest way to do it, but be sure to keep an eye on your chocolate. Remove the bowl and give the chocolate a gently whisk as soon as the butter begins to melt. If the chocolate is not quite soft enough, give it another 15 second spin in the microwave and try again until the chocolate and butter are fully melted , smooth and glossy.
You will also need 1 cup of granulated sugar, 2 large room temperature eggs, 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of vanilla, 1 tablespoon of espresso powder, 2/3 cup of milk chocolate chips and 2/3 cup of chopped salted almonds.
Use an electric hand mixer to cream 2 large room temperature eggs with 1 cup of granulated sugar until you have a beautifully pale yellow color and light, bubbly appearance. This step is the most important step in this recipe. Take your time mixing the eggs and sugar and don’t stop until it is light, airy, bubbly and pale. The air that you whip into the cookie dough during this part of the recipe will give your cookies a wonderfully crisp, crackly top and moist, fudgey center.
Add the melted chocolate and butter into the creamed sugar and eggs and whisk until fully combined.
Use a silicone spatula to incorporate 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of vanilla and a tablespoon of espresso powder into the batter until it is just combined and then add 2/3 cup of milk chocolate chips and 2/3 cup of chopped salted almonds.
This cookie dough is thick, so use a grease a cookie dough scoop for transferring heaping tablespoon portions onto your non-stick or parchment lined baking sheets.
Bake the cookies in a 350 degree oven for about 10 minutes. As they bake, they will melt down and spread out, looking quite thin around the 5-6 minute mark, but then they will begin to puff and crackle. They are ready to come out of the oven when the outer edges look set and the center is slightly soft still.
Allow the cookies to cool on the baking sheet until they firm up a bit and then carefully transfer them onto a cooling rack. If you want to dress them up, sprinkle some finely chopped chocolate and maybe some crushed almond bits over the tops of each cookie as soon as you pull them out of the oven. This will give each cookie a beautiful look.
What I am about to say, I do not take lightly… but, these cookies are some of the best cookies I have ever made. They are pretty simple to make, but have so much going on. They have crisp edges, chewy texture and a beautifully moist middle that is very much like a thin fudge brownie.
Both the dark and milk chocolate are bold and those salty almonds add great flavor and crunch to each bite of these beautiful, complex cookies.
They pair well with a big mug of coffee, a shot of espresso or some cold milk. Today, I am bringing both coffee and milk to the party, because I couldn’t decide between the two. After a little dunk in the milk, a bite of cookie and a sip of coffee, cookie perfection is achieved.
These mocha almond fudge cookies are very special and I am so excited for you to give them a try!
Mocha Almond Fudge Cookies
Ingredients
- 6 ounces of dark chocolate, chopped
- 1/2 cup of butter
- 1 cup of granulated sugar
- 2 large eggs, room temperature
- 1 cup of all purpose flour
- 1/3 cup of natural unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 tablespoon of espresso powder
- 2/3 cup of milk chocolate chips
- 2/3 cup of almonds, chopped
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, melt 1/2 cup of butter with 6 ounces of chopped dark chocolate and whisk until smooth and glossy
- In a separate bowl, cream 2 large room temperature eggs with 1 cup of granulated sugar until pale and bubbly
- Combine the melted butter and chocolate with the creamed sugar and eggs
- Add 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of vanilla and a tablespoon of espresso powder and mix until just combined
- Fold 2/3 cup of milk chocolate chips and 2/3 cup of chopped almonds into the dough
- Use a greased cookie dough scoop to transfer heaping tablespoons of dough onto non-stick or parchment lined baking sheets 3 inches apart to allow room for spreading
- Bake the cookies in a 350 degree oven for about 10 minutes or until the cookies have puffed up a bit and the edges are set and crackly
- Allow the cookies to cool on the baking sheet until they are firm enough to transfer onto a cooling rack
- Store leftovers in an airtight container at room temperature or in the freezer
