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 (2 1/4 cups)
,
Baking Powder (1 tsp)
, and
Salt (3/4 tsp)
. Whisk together and set aside.
Step 3
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 (1/2 Tbsp)
and stir to combine. Add the chocolate mixture to the dough and mix well.
Step 4
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.
Step 5
Add the
Large Eggs (2)
and
Vanilla Extract (1 tsp)
and beat until well combined, about 1 minute.
Step 6
Stir in the
Brickle Chips (1 cup)
.
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 (1 cup)
and
Half and Half (2 Tbsp)
, stirring until smooth.
Step 10
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.
Step 11
Store in an airtight container. Serve and enjoy!
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