mocha almond fudge cookies

If mocha almond fudge is your weakness and a steaming mocha is your elixir of choice to contend against obscenely dark and cold November mornings, you must bake these cookies. There’s no shortage of coffee or chocolate here, and homemade candied almonds really make the cookies shine. (If you have a tendency to taste test in the kitchen, double the candied almonds so you have plenty for the cookies and extra for midnight snacking!)

Mocha Almond Fudge Cookies

Unapologetically rich with bold espresso flavor and an almost brownie-like texture, each bite is chocolate bliss. For a truly over the top dessert, make a batch of mocha almond fudge ice cream along with the cookies and build your own ice cream sandwiches.

Mocha Almond Fudge Cookies

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Mocha Almond Fudge Cookies

  • Yield: 22 cookies


Candied Almonds

  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cup roasted salted almonds
  • 1 Tbsp turbinado sugar


  • 1 1/3 cups flour
  • 1/3 cup dark cocoa powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 2 tsp instant espresso (recommended: Starbucks Via)
  • 1 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup candied almonds, roughly chopped


  • 1/4 cup semisweet chocolate chips
  • 1/4 cup candied almonds, roughly chopped


  1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. For the candied almonds, whisk together sugar and hot water in a small bowl until sugar is dissolved. Add almonds and turbinado sugar; toss to coat. Spread the almonds in a single layer on prepared baking sheet and bake until crisp, about 10 to 15 minutes. Set aside to cool.
  2. For the cookies, whisk together flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, instant espresso, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and candied almonds. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  4. Top cookies with remaining chocolate chips and candied almonds, pressing to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


  • Calories: 160
  • Carbohydrates: 21

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  1. Laura these have everything I love!! And good advice about making extra candied almonds. I probably would eat them all before adding to the cookies! I might even add a touch of pecans too! Obscenely decadent and your photos are just beautiful as always! XO

  2. Want to make these as soon as the weather cools off a little! Just wondered – is the instant espresso that is added in the dry powder or is it from a brewed already espresso drink? Thanks!

    1. Hi Janet, I just add the dry instant espresso right in with the egg and vanilla. Hope that helps! 🙂