Day 4: Mocha Almond Fudge Cookies






Day 4 of my 12 days of cookies: Sometimes chocolate just isn’t enough for us no matter how much of it we have. That’s when my good friend coffee comes in. Not only does coffee bring out the chocolate flavor, but it gives you an additional boost to keep you going throughout your day. I never used to drink coffee, but I find myself adding a little more to my daily routine each year. My only peeve about coffee is that it stains your teeth! What a bummer.

Good and effective instant coffee is hard to come by (I don’t own a coffee maker), so imagine my surprise when I actually discovered one that was strong enough to keep my DB alert throughout finals week. This one is from Trader Joe’s and really stood out in the cookie after baking. Other instant coffee powders that I’ve used in the past seem to dissolve in the oven, but not this baby!

These cookies were bold. They definitely aren’t for the light hearted. The almond adds a great texture to a somewhat fudgy cookie. Make sure not to over bake them or you’ll end up with cakey cookies! Recipe from How Sweet Eats.

Day 4: Mocha Almond Fudge Cookies


  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 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


  1. First roast the chopped almonds and cinnamon in a pan over low to medium heat for about ten minutes, rotating every now and then. Set aside.
  2. Cream together the butter, sugar, eggs, and vanilla.
  3. Add in the flour, cocoa powder, coffee powder, baking soda, and salt.
  4. Gently fold in the chocolate chips and almonds. Refrigerate dough for at least two hours.
  5. Preheat oven to 350 degrees. Roll dough into tablespoon-sized balls and bake on sheet for 8-10 minutes.




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