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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 1 cup butter, at room temperature
- 1 cup sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- Dash of salt
- 1/4 cup unsweetened cocoa
- 1 3/4 cups flour
- 1 cup semisweet chocolate chips
- 23 cup sliced or coarsely chopped almonds
Method
- Preheat the oven to 375 degrees.
- 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.
- 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.
- 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.
