According to my mom, she gained 50 pounds when she was pregnant with me. That’s a lot for a woman who is five feet and zero inches tall and is pretty much as petite as you can get. She says that before she was pregnant, she always ate pretty healthy and watched her weight, so when she got pregnant with me, she really let loose. This included nightly trips to Baskin Robbins for her “fix” of Jamocha Almond Fudge ice cream. Now I know where I get my sweet tooth.
Even as a kid I remember her always getting the Jamocha Almond Fudge when we would stop at Baskin Robbins for an ice cream cone. I was seriously grossed out by the combination of coffee (ewwww!) and nuts (yuck!) in her ice cream, while I ate my cone with one scoope of orange sherbet and another of peanut butter chocolate ice cream. How about that for a combination? Now that I’m much older and wiser (ha!) I get the obsession with Jamocha Almond Fudge. Chocolate and coffee? I’m in. I guess you could say I’m turning into my mother…
I wanted to make something meaningful to send my mom for Mother’s Day, since I couldn’t go home this weekend. I think these cookies are right up her alley. The base is a chewy chocolate chip cookie with instant espresso powder in the dough to give it the mocha flavor. Then I threw in chopped almonds and drizzled the cookies with hot fudge sauce. Because you can’t go wrong with more chocolate. My mom says so.
Happy Mother’s Day, mom!! Not only are you an amazing mother, but also one of my very best friends. I hope you love the cookies, and more importantly I hope you know how much I love you!
Mocha Almond Fudge Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup light brown sugar, packed
3 tsp instant espresso/coffee powder
1 tsp pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup almonds, toasted and roughly chopped
hot fudge sauce, for drizzling
Preheat oven to 350 degrees F.
In medium bowl, combine flour, baking soda, and salt, and whisk to combine. Set aside.
In large bowl, cream the butter, sugars, and espresso/coffee powder until light and fluffy. Scrape down the sides of the bowl and add eggs one at a time, and then the vanilla. Slowly add the dry ingredients and beat on low until combined. Fold in the chocolate chips and almonds.
Scoop out 2 tbsp of dough and roll into a ball. Place onto baking sheet lined with parchment paper, and press down slightly to flatten. Repeat with rest of dough, placing the cookies about 3 inches apart. Bake in preheated oven for 10-13 minutes, or until the cookies are light brown. They may not appear completely done but will continue baking on baking sheet. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
After cookies are cool, drizzle with hot fudge sauce. Enjoy!