We’re excited to be swapping blogs today with Carrie from Bakeaholic Mama. Stop on over to her blog where Becca is sharing a Quick & Easy Thai Chicken Salad. Before I turn it over to Carrie, I want to mention a few of her recipes that I can’t wait to try: Chocolate Fudge Caramel Cashew Cookies, Buffalo Chicken Mac & Cheese, Magic S’more Bars, Ruby Red Grapefruit Curd and so many more.
Hello Crumbs and Chaos readers!
My name is Carrie, and I’m a Bakeaholic.
I’m also the writer, recipe developer, and photographer behind Bakeaholic Mama.
I started my blog back in July of 2011 as a way to document my baking obsession, save and share my recipes.
Never in a million years did I think it would turn into such a great hobby! I love the blogging side almost as much as I do the baking… and the eating! I have made some great foodie friends along the way and am wowed by my readers and fellow bloggers every day. They all give me such inspiration to keep baking and sharing my creations along the way.
In addition to being a “blogger” I also am a mother of 3! Two boys ages 5 and 3, and a 6 month old baby girl. When I’m not in the kitchen making a mess with my baking, I’m digging for worms, playing match box cars or up to my elbows in dirty diapers. There is never a dull moment in the Bakeaholic household!
But enough rambling about me, let’s talk cookies.
These Mocha, Almond, Toffee, Fudge Cookies will the best cookie you’ll ever sink your teeth into! Not to mention they are the size of your face. Seriously, they rock. I hope you all like them as much as my family and I did!!
Mocha Almond Toffee Fudge Cookies
Recipe inspired by HowSweets It Is
1 cup butter, at room temperature
1 ½ cups sugar
½ teaspoon vanilla
½ teaspoon almond extract
2 cups flour
1/2 cup cocoa powder
3 tablespoons instant coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
½ cup chopped almonds
1 cup chocolate chips
1 cup of toffee pieces
In the bowl of your electric mixer cream your butter and sugar together until light and creamy.
Add in your eggs one at a time mixing on medium/low speed.
Mix in your instant coffee and vanilla and almond extracts.
Sift together you flour, cocoa, baking soda, and salt. Add it into your butter mixture slowly, mixing on low speed.
Once everything is incorporated fold in your almonds, chocolate chips, and toffee pieces.
Roll dough into 12-14 large balls they should be the size of your palms. Place on a parchment paper lined cookie sheet about 3 inches apart and bake at 350 for about 15-20 minutes.
The longer you bake the less fuggy they are and more chewy they become. So it is your preference how long to leave them in the oven.
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A big thanks to the sisters of of Crumbs and Chaos! It’s been fun sharing my cookies with you all!
We’ve had so much fun having Carrie as a guest!
Are you interested in guest posting here at C&C?
We’d love to have you, contact us for more details!
Great guest post, Carrie! I love your blog and recipes!
These cookies look SO delicious!
Dulce fresa says
I love your blog and recipes , Carrie! The pictures are so beautiful.
Super Post! The cookies look amazing! Thanks for sharing 🙂