Natalie Haughton's Chocolate Almond Crunch Cookies

Name: Natalie Haughton's Chocolate Almond Crunch Cookies
Total time: 35 min
Yield: 60 squares
Ingredients: 1 cup butter, at room temperature; 1 cup sugar; 2 tablespoons instant espresso powder; 1 teaspoon vanilla extract; Dash of salt; 1/4 cup unsweetened cocoa; 1 3/4 cups flour; 1 cup semisweet chocolate chips; 2/3 cup sliced or coarsely chopped almonds

By Marialisa Calta

Updated Dec. 6, 2022

Total Time: 35 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; True Confections

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:60 squares

1cup butter, at room temperature
1cup sugar
2tablespoons instant espresso powder
1teaspoon vanilla extract
Dash of salt
¼cup unsweetened cocoa
1¾cups flour
1cup semisweet chocolate chips
⅔cup sliced or coarsely chopped almonds

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 375 degrees.
Step 2
In a medium-size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Beat in the cocoa and flour until well blended. Stir in the chocolate chips.
Step 3
Spread the dough into a foil-lined, 10-by-15-inch jellyroll pan. Sprinkle almonds over the top, pressing them in lightly with your fingertips.
Step 4
Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1½-inch squares.