Toasted Almond Fudge Cookies

I saw some toasted almond fudge ice cream at the grocery store the other day and started thinking cookies.  I've been conceptualizing these cookies for a while now, and I think we have a winner.  I started with a rich and fudgy cookie (I modified a Hershey's recipe), added a touch of almond extract and filled it with toasted almonds (for maximum flavor) and chocolate chunks.  The almond extract gives these cookies a little boost and adds a great flavor.


Toasted Almond Fudge Cookies

2/3 cup shortening
1 1/2 cups brown sugar, packed
1 Tablespoon light corn syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 Tablespoons dark cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almonds, chopped
1 cup chocolate chunks

Preheat the oven to 375F.  Place the chopped almonds in a shallow baking pan and place in the oven for 10 to 12 minutes, or until golden brown and fragrant, stirring every 4 to 5 minutes.  Remove toasted almonds from the oven and let cool completely in the pan.

In a medium bowl, cream together the shortening, brown sugar, and corn syrup until smooth.  Beat in the eggs, one at a time, followed by the vanilla and almond extract.  Add the flour, cocoa powder, dark cocoa powder, salt, and baking soda, and beat until just incorporated.  Stir in the toasted almonds and chocolate chunks until evenly distributed.  

Scoop the dough by 2 tablespoonfuls and place on a parchment lined baking sheet.  Bake the cookies for about 10 to 11 minutes.  Remove cookies from the oven.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy