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)
Salt (3/4 tsp)
. Whisk together and set aside.
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.
In a large bowl, combine
Unsalted Butter (1 cup)
Granulated Sugar (1/2 cup)
Brown Sugar (3/4 cup)
and mix with an electric mixer until creamy, 1-2 minutes.
Large Eggs (2)
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)
Half and Half (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!