I'm one of those people who can eat the same thing every day and not get tired of it. I think I get that from my dad. For as long as I can remember, my dad has helped himself to a bowl of mocha almond fudge ice cream after dinner almost daily. I don't blame him because it's one utterly delicious combo. So in honor of my dad, I decided to make mocha almond fudge cookies. These are the rich chocolatey coffee cookie with bits of almonds that will satisfy any sweet tooth.
Mocha Almond Fudge Cookies
- 1 ½ cups all-purpose flour (222 grams)
- ¼ cup cocoa powder (20 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon instant coffee granules (13 grams)
- 1 tablespoon warm water
- ¾ cup butter, softened (170 grams)
- ½ cup brown sugar (100 grams)
- ¼ cup granulated sugar (40 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chunks (225 grams)
- ½ cup toasted chopped almonds (75 grams)
- Preheat oven to 350 degrees F. Line two baking sheet pans with parchment paper.
- Whisk together the flour with cocoa powder, baking powder, and salt. In a separate small bowl, combine the instant coffee with water, stirring to dissolve.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Alternatively, use a hand mixer. Add the egg, vanilla extract, and coffee water mixture, mixing until well combined.
- Add the flour mixture and stir just until combined. Add the chocolate chunks and toasted chopped almonds and stir just until combined.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving 2 inches of space in between the cookies. Bake the cookies for 4 minutes. Take out the cookies and tap the sheet pan on the counter 3-4 times to flatten the cookies. Continue to bake the cookies for 4-6 minutes. The cookies will still be soft but will continue to bake on the hot sheet pan.
- Let the cookies rest on the sheet pan for 5 minutes. Transfer to a wire rack and let cool slightly. The cookies are best served warm.
**Helpful tips and common mistakes
If you never had mocha almond fudge ice cream, let me break it down for you. You have a coffee-flavored ice cream base with swirls of fudge and bits of toasted almonds. To mimic the flavor but turn it into a cookie, I decided to create coffee-flavored cookies with semi-sweet chocolate chunks and toasted chopped almonds.
Let's jump right in, shall we? Making these mocha almond fudge cookies is pretty straightforward. There is no overnight chilling or expensive ingredients required. The one most important item you should use are semi-sweet chocolate chunks and not the chips. The chips won't melt as well as the chunks, it makes a complete difference.
Combine the dry ingredients in a bowl and set it aside. Stir the instant coffee with hot water, making sure the coffee is completely dissolved.
Cream the butter with both sugars until it's light and fluffy, about 3 minutes. It should be pale yellow in color and look almost like whipped butter. Then, add the wet ingredients including the egg, vanilla, and coffee water mixture.
Stir in the dry flour mixture, mixing just until combined. You don't want to overmix the batter after you add the dry ingredients or you'll overwork the gluten. This can yield tough cookies.
Gently stir in the almonds and chocolate chunks, then bake the cookies for 4 minutes.
Take out the cookies and tap the baking sheet a couple of times on the counter, helping spread them out a bit. Continue baking for another 4 minutes or so. They'll continue baking on the cookie sheet after you take them out of the oven so don't wait until they turn too dark.
Let the mocha almond fudge cookies cool slightly and enjoy them while they're still a little warm.
These mocha almond fudge cookies are richer than the ice cream but I'm not complaining! They're decadent in the best way possible, and no one can get mad about that, right?
For more cookie inspiration check out these peanut butter sandwich cookies!