3/4 cup almonds — slivered
1/3 cup instant coffee granules
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter — at room temp
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1. Heat oven to 350 degrees. Toast almonds on a baking sheet in oven until gold en brown about 10 minutes; let cool. 2. Dissolve the coffee powder in 2 Tbsp hot water. 3. Combine flour, soda and salt. With a mixer at medium speed beat butter and s ugar until fluffy. Beat in cooled coffee, vanilla and eggs. 4. Reduce mixer speed to low and beat in flour mixture. With a wooden sppon, st ir in almonds and chocolate chips. 5. Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Ba ke until edges start to brown, about 10 minutes.
Notes: Cook on baking sheets about 3 minutes before removing to racks.
Per Cookie: 95 calories 5g fat