1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Toblerone Cookies
1.5 cup flour
tsp baking powder
tsp baking soda
1/4 tsp salt
.5 cup butter
3/4 cup brown sugar
1/4 cup + 2 tbsp white sugar
1 egg
1 tbsp vanilla
1 big toblerone bar, cut up
mix dry.
in seperate bowl, beat butter and sugar.
add in the egg. then the vanilla. then mix dry into wet until just mixed
fold in the toblerone.
bake at 350 for like...14 minutes. (also when putting on the baking stone, flatten a little)
Peppermint candy bark
melt milk chocolate, pour onto wax paper
crush up candy cane or peppermints, whatever
clean bowl, melt white chocolate, pour onto hardened milk chocolate and pour the peppermint pieces atop the white chocolate. gently press mints down a bit.
freeze !
break into pieces
nom nom nom
