Chocolate almond crunch cookies

Yield: 60 servings

Measure Ingredient
2 \N Sticks butter or margarine
1 cup Sugar
2 tablespoons Instant espresso powder
1 teaspoon Vanilla extract
\N dash Salt
¼ cup Unsweetened cocoa powder
1¾ cup Flour
6 ounces Semisweet chocolate chips
⅔ cup Almonds; sliced or chopped

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 375 F. In a medium bowl, beat together butter, sugar, espresso powder, vanilla, and salt with an electric mixer on medium speed until fluffy, about 2 to 3 mins.

Beat in cocoa and flour until well blended. 2. Stir in chocolate pieces. Spread mixture in foil-lined 10 x 15-inch jelly-roll pan.

Sprinkle almonds over top; press in lightly with fingertips. 3. Bake 20 to 22 mins, until cookie is set and almonds are golden brown. Let cool before cutting into 60 (1½-inch) squares.

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