My favorite ice cream of all time is Jamoca Almond Fudge that can only be found at Baskin Robbins. It has just the right amount of coffee, chocolate and nuttiness that I absolutely love. For those of you who know me, I don’t like coffee, but when it’s in something sweet, I can’t get enough of it. So when Ben asked me to bake some chocolate chip cookies, I had to use half of the cookie dough to experiment and see if I could create a cookie that had the same goodness of my fave cold treat. And so the Java Almond Chip Cookies were born. I think it’s pretty darn close to the yumminess of the ice cream. Could you imagine, a Java Almond Chip Cookie topped with a scoop of Jamoca Almond Fudge ice cream? OMG!
Java Almond Chip Cookies
Makes 18 cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 tsp espresso grounds
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg yolk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup almonds, coarsely chopped
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set aside.
In a bowl, whisk together the flour, baking soda, salt and espresso grounds.
Using a separate bowl, mix the butter and sugars until combined. Add the vanilla and eggs. Once the mixture is light and creamy, incorporate the flour mixture just until the ingredients are well blended. Use a wooden spatula to stir in the chocolate chips and almonds.
Drop a 1/4 cup of dough on the lined cookie sheet making sure they are 3 inches apart. Bake in the oven for approximately 15 minute, the edges should be slightly golden. Remove the cookies from the oven and allow the treats to cool on the pan for a couple of minutes before transferring to a rack to cool completely. Repeat the baking and cooling process for the remaining cookie dough.