Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Line two cookie sheets with parchment paper and set aside. In a medium bowl, combine the
All-Purpose Flour (280 g)
,
Baking Powder (4 g)
, and
Salt (5 g)
. Whisk together and set aside.
Step 3
Place the
Unsweetened Chocolate (115 g)
in a small microwaveable bowl and heat in a microwave oven in 10-20 second increments, stirring after each until the chocolate is melted. Add the
Instant Espresso Powder (5 g)
and stir to combine. Add the chocolate mixture to the dough and mix well.
Step 4
In a large bowl, combine
Unsalted Butter (225 g)
,
Granulated Sugar (100 g)
and
Brown Sugar (165 g)
and mix with an electric mixer until creamy, 1-2 minutes.
Step 5
Add the
Farmhouse Eggs® Large Brown Eggs (2)
and
Vanilla Extract (5 mL)
and beat until well combined, about 1 minute.
Step 6
Stir in the
Brickle Chips (240 g)
.
Step 7
Scoop dough into rounded teaspoons and drop about 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes until done.
Step 8
Remove from oven and cool on cookie sheet for 3-5 minutes, then transfer cookies to a cooling rack to cool completely.
Step 9
Continue with the rest of the cookie dough. Meanwhile, in a small bowl, combine the
Powdered Confectioners Sugar (110 g)
and
Half and Half (30 mL)
, stirring until smooth.
Step 10
When the cookies have cooled to room temperature, spinkle with
Sliced Almonds (90 g)
, drizzle the glaze over them and let stand until glaze hardens.
Step 11
Store in an airtight container. Serve and enjoy!
