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How to make the cookie dough: First, get out your large mixing bowl and electric or hand mixer. Then, soften the 1/2 cup of butter in the microwave for 10-15 seconds. Place the butter in the bowl. Then, mix it until it becomes soft and creamy. Add in the 1/2 cup of brown sugar and 1/3 cup of baker's sugar.
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Step 1: Mix together the melted butter & sugar, then eggs and vanilla in a separate bowl. Add the flour mixture to the wet and stir until everything is combined. Step 2: Finally, stir in the dark chocolate. Using a medium cookie scoop, scoop dough and place them on a lined plate or small baking tray.
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Preheat the oven and line a baking sheet. Combine dry ingredients, including the ground coffee beans, in a bowl. In a separate bowl, combine the coffee-infused butter and sugars. Cream together very well. Add the eggs and vanilla and continue beating the dough. Slowly add the dry ingredients, then fold in the chocolate chips.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat together the granulated and brown sugars, softened butter, and egg with an electric mixer at medium speed, until light and fluffy. Sift in the flour, 1 tablespoon of coffee, baking soda, and salt.
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Take light ivory icing of 15 to 20-second consistency icing and pipe a swirl onto the wet icing (steps 1-2). Run the tip of a scribe tool thru the swirl, to disturb the swirl slightly, so the edges are not too crisp (steps 3-4). Don't let the icing crust. Immediately continue with the next step.
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baking sheet. oven. parchment paper. Place the cups on a parchment-lined baking sheet and refrigerate for approx. 30 min. Meanwhile, preheat oven to 180°C/350°F. Bake the cups for approx. 10 min., then turn upside-down and bake for approx. 5 - 7 min. more. Leave cookie cups in the tins to cool for approx. 10 min.
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Step One: Preheat the oven to 350°F and line two large baking sheets with parchment paper. Make the espresso by combining the espresso powder in a small bowl with the boiling water. If you're using an espresso machine, make the espresso and measure out one and a half Tablespoons of espresso. Set aside.
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Preheat your oven to 350ºF and line a baking tray with parchment paper. Scoop the cookies into two tablespoon-sized balls (use a spring-loaded cookie scoop if possible for uniform cookies). Place the cookie dough balls on the parchment-lined tray at least 2 inches apart. Bake the cookies for 11 minutes.
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Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a small bowl, dissolve the instant coffee granules in the warm water and then set aside. Mix together the sugars and melted butter in a large bowl with an electric mixer over medium speed for 1-2 minutes.
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Step 11: While the cookies are cooling, make the Coffee Icing. Dissolve another packet (or 2 tablespoons) of Dark Roast Instant Coffee in 1/4 cup of milk. Step 12: Stir until the coffee crystals have dissolved. Set the coffee milk side. Step 13: In a second bowl, add the powdered sugar and melted butter.
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Instructions. Preheat oven to 350 degrees. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Mix dry ingredients of cake flour, baking powder and salt together and add to batter alternating with the sour cream until combined. Cover bowl and chill for 30 minutes.
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Whisk together the flour, baking soda and salt. Set aside. STEP 3: Cream the butter. In a large bowl, beat the butter and sugars on medium speed for 3 minutes until light and fluffy. STEP 4: Combine the wet ingredients. In a small bowl, stir together egg, egg yolk and vanilla. Then, add coffee extract. Whisk to combine.
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Instructions. Microwave butter in a mug until melted, 30 seconds to 1 minute. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips. Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm (maybe even with a dollop.
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