Mocha Almond Brickle Cookies with Espresso Glaze
Buttery chocolate cookies infused with instant espresso and studded with toffee brickle chips and sliced almonds. Finished with a powdered sugar glaze, these mocha-flavored treats deliver rich coffee notes and satisfying crunch in every bite.
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 large egg
- 4 ounce unsweetened chocolate
- 2 teaspoon instant espresso powderstrongly brewed cold coffee2 tablespoon1 teaspoon powder equivadd with chocolatemay require adjusting chocolate mixture consistency
2
- 1 cup brickle chipstoffee bits1:1
- 1 cup sliced almondschopped almonds1:1Full guide →
- 1 cup powdered confectioners sugar
- 2 tablespoon half and halfheavy cream1:1Full guide →
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Line two cookie sheets with parchment paper.
- 3
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 4
Melt unsweetened chocolate in a microwave in 10-20 second increments, stirring between each, until fully melted.
- 5
Stir instant espresso powder into melted chocolate until combined.
- 6
In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer until creamy, about 1-2 minutes.
- 7
Add eggs and vanilla extract and beat until well combined, about 1 minute.
- 8
Add chocolate-espresso mixture to butter mixture and mix well.
- 9
Stir in brickle chips.
- 10
Fold in dry ingredients until combined.
- 11
Scoop dough into rounded teaspoons and drop about 2 inches apart on prepared cookie sheets.
- 12
Bake for 10-12 minutes until done.
- 13
Cool on cookie sheet for 3-5 minutes, then transfer to cooling rack to cool completely.
- 14
Repeat with remaining dough.
- 15
In a small bowl, combine powdered sugar and half and half, stirring until smooth.
- 16
Once cookies are at room temperature, sprinkle with sliced almonds and drizzle with glaze.
- 17
Let stand until glaze hardens.
Tips
Melt chocolate slowly in short bursts to prevent scorching.
Chill dough for 15-30 minutes before scooping for easier handling and more defined cookies.
Do not overbake; cookies continue to cook slightly on the hot pan after removal.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be refrigerated for up to 24 hours or frozen for up to 3 months before scooping and baking.
At room temperature with coffee or milk.
Common Mistakes
Do not skip the 10-20 second chocolate tempering intervals to avoid burnt or grainy chocolate.
Do not bake longer than 12 minutes to avoid dry, hard cookies.
Do not skip the cooling period on the pan to allow cookies to set before transferring.
Substitutions
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