Author Notes
With melted chocolate, espresso powder Heath chips, toasted almonds and a finishing glaze, Mocha Almond Brickles have it all!
—garlic and zest
Ingredients
-
2 1/4 cups
all purpose flour
-
1 cup
baking powder
-
3/4 teaspoon
salt
-
1/2 cup
sugar
-
3/4 cup
light brown sugar
-
2
sticks unsalted butter, at room temperature
-
1 teaspoon
vanilla
-
2
large eggs
-
4 ounces
unsweetened chocolate
-
2 teaspoons
instant espresso powder
-
1 cup
brickle chips
-
1 cup
sliced almonds
-
1 cup
powdered sugar
-
2 tablespoons
half and half or milk
Directions
-
Preheat the oven to 375°. Line two cookie sheets with parchment paper and set aside.
-
In a medium bowl combine the flour, baking soda and salt, whisk together and set aside.
-
Place the chocolate in a small microwaveable bowl and microwave in 10-20 second increments, stirring after each until chocolate is melted. Add the espresso powder and stir to combine. Set aside.
-
In a large bowl combine the butter, sugar and brown sugar and mix with an electric mixer until creamy, 1-2 minutes. Add the eggs and vanilla and beat until well combined. Add the chocolate mixture and beat until thoroughly combined, about 1 minute. Stir in the brickle chips.
-
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 sugar and half and half, stirring until smooth.
-
When the cookies have cooled to room temperature, drizzle the glaze over them and let stand until glaze hardens.
Store in an airtight container.
See what other Food52ers are saying.