NATALIE HAUGHTON'S CHOCOLATE ALMOND CRUNCH COOKIES

Natalie Haughton's Chocolate Almond Crunch Cookies image

Provided by Marialisa Calta

Time 35m

Yield 60 squares

Number Of Ingredients 9

Previous Next

Ingredients

1 cup butter, at room temperature
1 cup sugar
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
Dash of salt
1/4 cup unsweetened cocoa
1 3/4 cups flour
1 cup semisweet chocolate chips
2/3 cup sliced or coarsely chopped almonds

Steps:

Preheat the oven to 375 degrees.
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.
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.
Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1 1/2-inch squares.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 4 milligrams, Sugar 5 grams, TransFat 0 grams