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This is a simple, yummy treat. You can tell because the recipe card is so worn that you can hardly read it anymore! It’s a unique alternative to chocolate chip cookies, with an interesting texture and just a hint of coffee flavoring—not strong enough to turn off non-coffee people like me.
Cream together the butter and brown sugar.
Blend in the almond extract, instant coffee, baking powder and salt.
Add enough flour to make a stiff dough.
Press into a well-greased 9×13 pan (or a jellyroll pan if you’re doubling it) and sprinkle chocolate chips on top.
Bake at 350 F for 20 to 25 minutes.