Today is the last day of school and graduation! While being on the quarter system we have “last days” pretty frequently, spring quarter is always a big relief to finish. It’s been a really tough year and work has been extra busy. I typically have a little time before I start work for the summer, but not this year. I’m helping implement a new software in the library and I’m also going through certification testing for that software. No break for me!
I hadn’t made a chocolate cookie in a bit, and chocolate is always a good choice. I have been baking with toffee/brickle chips a lot, but they’re so great that you can’t go wrong. I used plain brickle chips, with no chocolate, as that’s what the store had. The ones with chocolate would certainly work, too. I’m not sure why stores just carry one or the other. I guess with limited shelf space they figure they have something with toffee/brickle, check it off the list, and call it a day.
These cookies aren’t too bad to put together, but melting the chocolate can be a messy prospect. Chocolate dough is always a little messy, but if you use a cookie scoop to portion the cookies, it helps a lot. I used a pinch of sliced almonds on top of each cookie and that worked out. I slightly flattened the cookies before baking, which helped the cookies bake. I think these cookies have a slightly addictive quality, strong chocolate flavor with the occasional crunch of the brickle bits. I hope I don’t eat too many of these!
Chocolate Almond Brickle Cookies
2 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
4 ounces unsweetened chocolate
2 teaspoons instant espresso powder
1/2 cup sugar
3/4 cup packed brown sugar
1 cup butter, at room temperature
1 teaspoon vanilla
1 cup brickle chips
1 cup sliced almonds
1 cup powdered sugar
2 tablespoons milk
Preheat the oven to 375°. Line two baking sheets with silicone baking mats.
In a medium bowl whisk together the flour, baking soda and salt, set aside. In a small bowl, melt the unsweetened chocolate. Stir until smooth and then stir in the espresso powder, set aside.
In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the vanilla and eggs and beat again on medium to incorporate. Add the chocolate mixture and stir on low to combine. With the mixer running on low, gradually add the flour mixture. Stir in the brickle chips.
Scoop the dough onto the prepared baking sheet, using a medium cookie scoop. Top each cookie with some sliced almonds.
Bake for 10-12 minutes until set. Allow to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Once the cookies are cooled, make the glaze: in a small bowl whisk together the powdered sugar until smooth. Add additional milk if too thick, additional powdered sugar if too thin. Drizzle over the cookies and allow the glaze to set.
Recipe from Garlic and Zest