Preheat your oven to 350°F (175°C). Place the almonds in a single layer on a baking sheet and toast for about 10 minutes, or until lightly golden and fragrant. Let them cool.

In a small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water. Set aside to cool slightly.

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of dry ingredients.

In a large mixing bowl, beat the sugar and softened butter with an electric mixer on medium speed until light and fluffy—about 2-3 minutes.

Add the dissolved coffee mixture, eggs, and vanilla extract to the butter mixture. Mix until well combined.

Reduce the mixer speed to low. Gradually add the flour mixture, mixing until just combined.

Fold in the chocolate chips and toasted almonds with a spatula, ensuring they’re evenly distributed throughout the dough.

Drop teaspoon-sized portions of dough onto ungreased cookie sheets, spacing them about 3 inches apart.

Bake for 10 minutes, or until the cookies are just set and lightly golden at the edges. Be careful not to overbake.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later.