Rich fudgy mocha cookies filled with buttery bits of toffee and almonds.
I have been sorting through old blog posts and my draft folder, to see if there are any great winning recipes that I have failed to share with you all.
These cookies, were originally from a guest post I wrote for Crumbs and Chaos a couple of years ago. I have completely forgotten how much I adore them. Last night a made a half batch, and boy am I glad I did!
These are a must make this holiday season, your cookie swaps or cookie tins are not complete with out them.
Mocha Almond Toffee Fudge Cookies
Recipe inspired by HowSweets It Is
- 1 cup butter, at room temperature
- 1 ½ cups sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups flour
- 1/2 cup cocoa powder
- 3 tablespoons instant coffee powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup chopped almonds
- 1 cup chocolate chips
- 1 cup of toffee pieces
In the bowl of your electric mixer cream your butter and sugar together until light and creamy.
Add in your eggs one at a time mixing on medium/low speed.
Mix in your instant coffee and vanilla and almond extracts.
Sift together you flour, cocoa, baking soda, and salt. Add it into your butter mixture slowly, mixing on low speed.
Once everything is incorporated fold in your almonds, chocolate chips, and toffee pieces.
Roll dough into 12-14 large balls they should be the size of your palms.
Place on a parchment paper lined cookie sheet about 3 inches apart and bake at 350 for about 15-20 minutes.
The longer you bake the less fuggy they are and more chewy they become. So it is your preference how long to leave them in the oven.
Hey are you on Instagram or Pinterest? If so come follow me!