Natalie Haughton's Chocolate Almond Crunch Cookies


  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • Dash of salt
  • ¼ cup unsweetened cocoa
  • 1 ¾ cups flour
  • 1 cup semisweet chocolate chips
  • cup sliced or coarsely chopped almonds
  • Nutritional Information
    • Nutritional analysis per serving (60 servings)

      73 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 8 milligrams cholesterol; 3 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

60 squares


  1. Preheat the oven to 375 degrees.
  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.
  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.
  4. Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1 1/2-inch squares.

35 minutes

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