Flip a cookie upside down and pipe a generous Tablespoon size amount (about 18-20 grams) of frosting onto the center. Gently and evenly press a second cookie onto the top, until filling is even with the sides of the cookie. Set on a baking tray. Repeat with remaining cookies. Place cookies into the fridge to set. Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside. In a small bowl, stir together the instant espresso powder and the warm water until the instant espresso has completely dissolved.
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.
In medium bowl, stir all coffee cake ingredients with wire whisk or fork until blended. Spread in pan. 2. Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. 3. In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin
1. Heat oven to 375°F. 2. In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. 3. Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Preheat oven: Firstly, turn the oven on to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside. Cream butter: Secondly, in a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add in the vanilla and egg and mix to combine.

Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the wet ingredients into the dry ingredients, add the chocolate chips and toffee, then stir together with a large spoon or rubber spatula.
Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer. Prepare a cookie sheet with about 2 tablespoons of shortening (or use a nonstick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. QaAj.
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    • chocolate chip coffee cookies