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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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1. Heat the oven to 375 degrees. 2. Cream the butter and brown sugar in the bowl of an electric mixer until light and fluffy; scrape down the sides of the bowl often. Beat in the espresso powder.
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Recipe. In a large bowl mix together the melted butter, sugars, egg and vanilla extract until smooth. Stir in the flour, instant coffee ,baking soda and salt until you have a smooth dough. Stir in the chocolate. Place the dough in the fridge for at least 30 minutes, or overnight, to chill.
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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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In a small bowl, whisk together flour, baking soda, baking powder and 1/4 cup coffee beans. Stir dry ingredients into wet ingredients. Chill dough. Mix together remaining 1/2 cup sugar and 1/4 cup coffee beans. Scoop chilled dough into rounded tablespoons, roll in coffee-sugar mixture and bake for 8-10 minutes. Let cool on a wire rack.
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Set aside. In the bowl of a stand mixer, cream the butter and sugars on medium speed until well combined, 2-3 minutes. Scrape down sides of bowl. Add vanilla, salt, egg, and instant coffee, and mix on medium speed until homogenized. Scrape down sides of bowl. Add flour, baking powder and baking soda.
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In a large mixing bowl, cream the butter and sugars with an electric hand mixer until pale and fluffy. Then, add the egg, mixing just until combined. Combine the flour, espresso powder, salt, and baking soda. Fold the dry ingredients into the wet ingredients using a rubber spatula. Fold in the chocolate chips.
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Directions. Preheat oven to 325 degrees Fahrenheit. Combine flour, wheat germ, baking powder, soda and salt; reserve. In small bowl, combine vanilla and coffee granules until dissolved. In large bowl on medium-high speed, beat butter and sugars until light and fluffy, 2-3 minutes.
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Add in the egg, liquid espresso, and vanilla extract and mix until combined. Step Three: Add in the flour, salt, and baking soda and mix just until the last specks of flour disappear. Stir in the chocolate chips. Step Four: Use a cookie scoop or your hands to make 1.5 Tablespoon-sized balls of dough.
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STEP 1: Mix the dry ingredients. In a medium bowl or small bowl, sift the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Using a blender or food processor, blend the instant coffee into a fine powder and add it to the dry ingredients. STEP 2: Mix wet ingredients.
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Directions. Preheat oven to 350ยบ F and line two baking pans with parchment paper. In a large bowl, cream sugars and butter. Add vanilla extract, espresso powder, sour cream, and egg, and beat until well combined.
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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 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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Prepare a baking sheet with parchment paper or nonstick cooking spray. Set aside. In a small bowl or measuring cup, completely combine the instant coffee granules and hot water. Set aside and allow to cool. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until pale and fluffy.
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Add the softened butter and both sugars to a bowl or bowl of a stand mixer. Cream together for 1 minute. Add in the egg and vanilla and beat until well combined. Add in the dry ingredients aside from the chocolate chips, making sure to spoon and level the flour. Mix until combined, then fold in the chocolate chips.
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Line a baking sheet with parchment paper. Then use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto the baking sheet. Bake at 350 degrees Fahrenheit for about 8-10 minutes. Add a pinch of flakey salt on top of the baked cookies for a salty-sweet flavor. But this is totally optional.