Coffee Chocolate Chip Cookies

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View Spread almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 8-10 minutes. Let cool slightly, then coarsely chop. (15 minutes)

Recipe View In a small bowl, dissolve instant coffee granules in hot water. Set aside to cool slightly. (2 minutes)

Recipe View In a medium bowl, whisk together flour, baking soda, and salt. Set aside. (3 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. (5 minutes)

Recipe View Beat in the coffee mixture, eggs, and vanilla extract until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View Fold in the chopped toasted almonds and chocolate chips. (2 minutes)

Recipe View Drop by rounded tablespoonfuls onto ungreased baking sheets, leaving about 2 inches between cookies. (5 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (12 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)