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Preheat oven to 325°F. Line two cookie sheets with parchment paper. In a microwave-safe bowl, combine the semi-sweet chocolate morsels and butter. Heat in the microwave for 15 second increments, stirring after each one, until the mixture is smooth. If the chocolate seizes or hardens a bit, that is okay.

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Let the butter foam until the milk deposits separate. Then, it will turn amber. STEP 2: Soak the espresso powder with the browned butter. Next, stir and let it soak for 10-15 minutes. STEP 3: Mix the dry ingredients together. Next, mix the flour, espresso powder, baking powder, baking soda, and salt in a medium bowl.

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Boil the kettle or hot water right before your guests come over. Place cream and sugar out for your guests. Place all of the sandwiches on the bottom tier of your serving platter. Next, place breads, crumpets and scones on the second tier. Put your tea time sweets on the top tier. Make tea for your guests.

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Instructions. Whisk flour, baking soda, and salt together in a bowl and set aside. Mix 2 teaspoons of espresso powder on a plate with 3 tablespoons of white sugar and set aside. Cream the butter, brown sugar, and ¼ cup of white sugar together until it resembles a grainy frosting.

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Preheat the oven to 400ºF (200ºC). Line two baking sheets with silpats or parchment paper and set aside. In the bowl of a stand mixer with the paddle attachment affixed, add the chilled coffee-infused butter from recipe above, brown sugar and granulated sugar. 1 cup dark brown sugar, ½ cup granulated sugar.

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In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain. Then, add in the egg and vanilla. Stir to combine. Add in flour, baking soda, espresso powder and sea salt. Stir to combine. Roll dough into 1 inch balls.

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Variations for chocolate chip cookies with coffee recipe: Use different baking chips: To change up these cookies, you could switch out the semisweet chocolate chips with milk chocolate, dark chocolate or even white chocolate chips. Use M&Ms: If you're an M&M fan, go ahead and switch out the chocolate chips with 1 cup of regular or mini M&Ms. Use nuts: For a delicious and nutty crunch, add in a.

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Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, baking powder and espresso in a medium bowl. In a large mixing bowl, whisk together the softened brown butter and sugars for at least 2 minutes, until pale and fluffy, using an electric hand mixer.

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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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Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown. Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely.

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Preheat then oven to 350°F and line a baking sheet with parchment paper. Set aside. Add about ½ cup granulated sugar to one small bowl, and ½ cup powdered sugar to a second bowl. Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls.

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Combine. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined. Chill.

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Stir in the chopped dark chocolate. Spoon onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt if using. Bake at 350°F for 8-9 minutes. Allow to cool on baking pan before moving to a cooling rack. Optional: Drizzle melted chocolate over the tops of the cooled cookies and allow to set.