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.