Natalie Haughton's Chocolate Almond Crunch Cookies

1. 1

   Preheat the oven to 375 degrees.

2. 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.

3. 3

   Beat in the cocoa and flour until well blended.

4. 4

   Stir in the chocolate chips.

5. 5

   Spread the dough into a foil-lined, 10-by-15-inch jellyroll pan.

6. 6

   Sprinkle almonds over the top, pressing them in lightly with your fingertips.

7. 7

   Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown.

8. 8

   Let cool before cutting into 1 1/2-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.