See below ingredients and instructions of the recipe
2 Sticks butter or margarine 1/4 c Unsweetened cocoa powder
1 c Sugar 1 3/4 c Flour
2 tb Instant espresso powder 6 oz Semisweet chocolate chips
1 ts Vanilla extract 2/3 c Almonds; sliced or chopped
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:30 1. Preheat oven to 375 F. In a medium bowl,
beat together butter, sugar, espresso powder, vanilla, and salt with
an electric mixer on medium speed until fluffy, about 2 to 3 mins.
Beat in cocoa and flour until well blended. 2. Stir in chocolate
pieces. Spread mixture in foil-lined 10 x 15-inch jelly-roll pan.
Sprinkle almonds over top; press in lightly with fingertips. 3. Bake
20 to 22 mins, until cookie is set and almonds are golden brown. Let
cool before cutting into 60 (1 1/2-inch) squares.