2 cups chocolate dark chocolate chips (or semi-sweet chips)
1 cup chopped toasted almonds
Espresso Sugar: (for rolling cookies)
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon espresso instant coffee
Cream butter until fluffy. Add sugars, eggs, and vanilla. In a small bowl add hot rum to espresso and mix well until the coffee melts, then add to cream mixture. Sift flour with salt, baking soda and pinch of cinnamon and mix well. Add dry ingredients to cream mixture until well mixed (do not over mix). Fold in by hand the chocolate chips and chopped almonds. Let batter rest in refrigerator 2 hours to overnight, in a small bowl, mix the espresso sugar ingredients until well incorporated. Set aside. Preheat oven to 350 degrees. Line large cookie sheets with parchment paper. Scoop batter with an ice cream scoop and roll balls in the prepared espresso sugar. Place balls 2 inches apart. Bake for approximately 13 minutes. Place cookies on a wire rack and cool completely.