When a brownie meets a cookie
4 ounces bittersweet chocolate chips or chopped chocolateRecipe PreparationPreheat oven to 375°. Mix flour, chocolate chips, almonds, and baking powder in a medium bowl. Whisk coffee and cocoa powder in a large bowl until smooth.
Add cinnamon, cloves, nutmeg, and salt and whisk until smooth. Whisk in egg, egg yolk, granulated sugar, oil, and zests.Turn dough out onto a work surface. Divide in half, then roll each half into a 1½"-wide log. Flatten to 2" wide. Slice on a bias into 1"-wide cookies. Transfer to parchment-lined rimmed baking sheets, spacing at least 1" apart. Bake cookies until firm around the edges but still soft in the middle, 8–10 minutes. Let cool.Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water ; stir constantly until chocolate is melted and smooth . Whisk in powdered sugar and 5 Tbsp. boiling water until smooth. Dip tops of cookies into glaze and top with colored sanding sugar or sprinkles. Let cool until glaze is firm, about 2 hours.
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