Mocha Almond Brickle Cookies

Preheat the oven to 375 degrees F (190 degrees C).

Line two cookie sheets with parchment paper and set aside. In a medium bowl, combine the All-Purpose Flour (2 1/4 cups), Baking Powder (1 tsp), and Salt (1 tsp). Whisk together and set aside.

Place the Unsweetened Chocolate (2/3 cup) 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 (2 tsp) and stir to combine. Add the chocolate mixture to the dough and mix well.

In a large bowl, combine Unsalted Butter (1 cup), Granulated Sugar (1/2 cup) and Brown Sugar (3/4 cup) and mix with an electric mixer until creamy, 1-2 minutes.

Add the Farmhouse Eggs® Large Brown Eggs (sponsored) (2) and Vanilla Extract (1 tsp) and beat until well combined, about 1 minute.

Stir in the Brickle Chips (1 cup).

Scoop dough into rounded teaspoons and drop about 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes until done.

Remove from oven and cool on cookie sheet for 3-5 minutes, then transfer cookies to a cooling rack to cool completely.

Continue with the rest of the cookie dough. Meanwhile, in a small bowl, combine the Powdered Confectioners Sugar (1 cup) and Kemps Half & Half (sponsored) (2 Tbsp), stirring until smooth.

When the cookies have cooled to room temperature, spinkle with Sliced Almonds (1 cup), drizzle the glaze over them and let stand until glaze hardens.

Store in an airtight container. Serve and enjoy!