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Mocha Almond Toffee Fudge Cookies
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Ingredients: | |
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 | toffee pieces |
Directions:
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.
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