I don’t drink coffee and have never been a real fan of the flavor. As I have matured, I have been developing a taste for it, especially if it is subtle and, of course, combined with chocolate. When I first saw this recipe, I thought, “1/3 of a cup of instant coffee? That is a lot!”
When I mixed these up and tasted the dough, I thought, “I am not going to like these because they are too strongly flavored of coffee.” But, the cookies are really good. They are dense and firm but moist.
Be careful not to over-toast your almonds or that toasted nut taste will overshadow the coffee and chocolate balance.
¾ cup blanched slivered almonds
1/3 cup instant coffee granules
2 tablespoons hot water
2 2/3 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1. Heat oven to 350 degrees F.
2. Toast almonds in oven for 5-10 minutes or until brown.
3. Dissolve coffee in 2 tablespoons hot water. Set aside.
4. In a separate bowl, combine flour, baking soda and salt. Set aside.
5. Beat butter and sugar in an electric mixer at a medium to high speed until fluffy.
6. Stir coffee, vanilla and eggs into butter mixture. Mix well.
7. Reduce speed to low and slowly pour flour mixture into the butter mixture. Mix just until combined.
8. Fold in chocolate chips and almonds.
9. Drop dough by 2 tablespoon cookie scoop onto an ungreased or parchment-lined cookie sheet.
10. Bake about 10 minutes.
Trackback from your site.