Deeelish Mocha Almond Fudge Cookies

mocha almond fudge cookies

When I saw these cookies over at How Sweet Eats I knew immediately that I had to try them. These cookies are very grown up. They have toasted almonds, coffee, white chocolate and a sprinkling of cocoa nibs. Yum, this flavor combination does a delicious little dance on the taste buds. Just as the name promises, these cookies are also soft and fudgey like all the best cookies are. You should totally treat yourself to something special and make these too!

Mocha Almond Fudge Cookies

Barely adapted from How Sweet Eats here | Makes 18 cookies

  • 115g Softened Butter
  • 1/2 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1 cup white flour
  • 1/4 cup cocoa powder
  • 1 tablespoon instant coffee
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/3 cup slivered almonds
  • 1/2 cup white chocolate chips
  • 1/4 cup cocoa nibs **

** Cocoa nibs are dry-roasted pieces of cocoa bean. I think they are awesome. If you can’t find these then some dark chocolate chips will suffice as a substitute.

Toast the almonds with the cinnamon in a saucepan over low heat for a few minutes. Stir continuously and watch them closely as they may brown quickly. Remove from heat and set aside.

In a mixing bowl cream the butter and sugar. Mix in the egg and vanilla essence. Add the flour, cocoa powder, instant coffee, baking soda and salt to the butter mixture and mix it all together. Lastly, fold in the chocolate chips, cocoa nibs and almonds. Cover the bowl and refrigerate for at least 2 hours.

Preheat the oven to 175c. Evenly space roughly shaped tablespoon-sized balls of dough on a baking tray. Bake the cookies for 8-10 minutes. Leave to cool on the tray until firm enough to remove then cool completely on a cooling rack. Gobble up immediately or store in an airtight container.

mocha almond fudge cookies

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