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Mocha Almond Fudge Cookies

Yields about 20 cookies
Course Dessert
Cuisine American
Keyword cookies
Total Time 45 minutes
Servings 20
Author Cherry on My Sundae


  • 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.