If coffee, chocolate, and almonds had a love child, it would be these cookies. They’re chewy, crispy, and packed with bold espresso flavor. The dark chocolate chips melt into each bite, while toasted almonds add the perfect crunch. These cookies don’t just pair well with coffee—they practically demand it. They’re rich, nutty, and dangerously addictive. Good luck eating just one. In fact, you might want to double the batch because “sharing” sounds overrated. Whether you bake them for yourself or pretend they’re for guests, these cookies will ruin all store-bought versions forever. Let’s get baking before reason kicks in.
Mocha Almond Chocolate Chip Cookies
Chewy, chocolate-loaded cookies with a bold espresso kick and crunchy almonds—because plain cookies are for quitters.
Ingredients
- 1 cup all-purpose flour structure is key
- ¼ cup cocoa powder because chocolate deserves layers
- 1½ tsp instant espresso powder hello, caffeine boost
- ½ tsp baking soda science, but make it delicious
- ¼ tsp salt balances sweetness like a pro
- ½ cup unsalted butter softened (flavor = unlocked)
- ½ cup brown sugar chewy texture incoming
- ¼ cup granulated sugar just the right crisp
- 1 egg holds it all together
- 1 tsp vanilla extract because we’re fancy
- ¾ cup dark chocolate chips the more, the better
- ½ cup toasted almonds chopped (adds crunch)
Instructions
Make the Dough:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Don’t skip this unless you love scrubbing trays.
- Whisk flour, cocoa, espresso powder, baking soda, and salt in a bowl. Mixing dry ingredients prevents disaster later.
- Cream butter, brown sugar, and granulated sugar until fluffy. The fluffier, the better.
- Beat in the egg and vanilla extract until smooth. At this point, you’ll want to taste it—resist.
- Slowly mix in the dry ingredients. Stop when just combined; overmixing leads to heartbreak.
- Fold in chocolate chips and toasted almonds. Try not to eat all the dough.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. They will spread.
Bake the Cookies:
- Bake for 12 minutes. The edges should be firm, the centers slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a rack. Or just eat them warm—zero regrets.
Notes
Nutritional Values (Per Cookie)
- Calories: ~210
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 5%
- Calcium: 3%
- Potassium: 3%
- Vitamin E: 2%
Pro Tips for Even Better Cookies
- Use dark chocolate for extra richness.
- Chill the dough for 30 minutes if you want a thicker, chewier texture.
- Sprinkle flaky sea salt on top before baking for an elite upgrade.
- Store in an airtight container to keep them fresh—if they last that long.
