Ingredients

• 3/4 cup blanched slivered almonds
• 1/3 cup instant coffee granules
• 2 tablespoons hot water
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast almonds in oven for 10 minutes or until brown.
3. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
4. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer’s speed to low and slowly pour flour mixture into the butter mixture.
5. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
6. Bake for 10 minutes.