Instructions: Preheat oven to 350F. Grease and line a standard loaf pan with parchment paper. . In a large bowl, whisk together the flour, baking powder, and salt. Set aside. . In a medium bowl, whisk together the sugar, avocado or coconut oil, eggs, and vanilla extract until well combined.

Mocha Chocolate Icebox Cake. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside. 3. Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract.
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 (optional) and let cool.

Heat the oven to 350°F and arrange a rack in the middle. Combine the flour, coffee, baking soda, and salt in a medium bowl and whisk to aerate; set aside. Beat butter and sugar. Place the butter, granulated and brown sugars in the bowl of a stand mixer fitted with the paddle attachment.

1. To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together. 2. Next, add the flour, baking powder and salt to the mug; stir to combine. Continue by stirring in the chocolate chips. A wonderful addition to your tea party, holiday cookie tray or simple treats with a warm cup of coffee, this chocolate chip shortbread cookie recipe is easy to make with just a handful of ingredients.

Whisk to combine all ingredients. Then, add in 2 cups of all-purpose flour and 1/2 cup of chocolate chips. Use a spatula to fold in and mix these last two ingredients until the flour is no longer visible. The mixture should be soft and doughy. With the spatula, “pat” the dough down in the bowl to flatten it.

Once ready to bake, preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside. Using a 1-tablespoon measure scoop, portion the dough into balls. Place them 2 inches apart on the prepared baking sheets and press some extra chocolate chips on top, if desired. Mix butter and shortening until combined, about 45 seconds. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt and cloves. Beat in eggs, one at a time, then add vanilla and coffee Preheat oven to 425 ° F (218 ° C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. Stir in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a spoon or spatula, gently fold in the dark chocolate wafers. Spoon a generous 3 tablespoons of dough and roll into balls. If desired, press extra chocolate wafers into the tops of the dough balls.

Fold in chocolate chips until evenly distributed. Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart. Bake at 350°F for 11 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!

Coffee, meet Chocolate Chip Cookie! Just a tablespoon of each of the two ingredients makes all the difference here! First, a tablespoon of cacao powder added in with the dry ingredients adds just a touch of chocolate flavor to the dough, without making things overwhelmingly rich and chocolatey.
2. Add the dry ingredients all at once to the butter and sugar mixture. Stir until you have a thick dough. 3. Add the mini chocolate chips to the cookie dough. 4. Stir the chips into the dough until they are evenly distributed. 5. Use a small cookie scoop {or 1/2 tablespoon} to scoop the dough into your hand.
Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut-sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft

Nailed It. After much research and many - MANY - samplings, we perfected the recipe that produces the best, golden, melt-in-your-mouth, oh-my-goodness-this-is-IT chocolate chip cookie. Happy to do our part in making life a sweet ride.

Set aside to cool to room temperature. In a medium bowl, combine the flours, baking soda, salt, espresso powder, and baking powder. To the cooled butter mixture, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits.
1. In a bowl, sift together flour, cocoa powder, baking soda, and salt. 2. In a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes. 3. Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed. 4. bpud.