76584 crisp chocolate espresso ribbon cookies cookie Recipes

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

whole wheat pastry flour, espresso powder (freshly ground ), baking soda, baking powder, sea salt (finely ground ), cocoa powder (not dutched), unsalted butter, room temperature (soft to the touch), granulated sugar (or 1 1/2 cups and 1/2 cups dark brown sugar), eggs, vanilla extract, semi-sweet chocolate chips, chocolate-covered coffee beans

chocolate chips, olive oil, brown sugar, vanilla extract, brewed espresso, flour, whole-wheat flour, cocoa powder , sifted, baking powder, salt, eggs, granulated sugar

chocolate wafer cookie, whipping cream, sugar, shaved chocolate , for decoration

chocolate sandwich style cookies, cream cheese, room temperature, vanilla extract , using different extracts allows for subtle flavour changes...i ve used mint extract, upped to 1 teas, milk chocolate, white chocolate

chocolate chip cookie mix, water, egg, canola oil, semisweet chocolate chips, vanilla or white chips, chopped walnuts, junior mints

betty crocker sugar cookie mix, all-purpose flour, butter or 1/2 cup margarine, softened, almond extract, egg, slightly beaten, bittersweet chocolate chips, melted, chocolate-covered coffee beans, coarsely to finely crushed, coarsely toasted almond, chopped

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

all-purpose flour, cornstarch, unsweetened cocoa, instant espresso powder or 1 tsp instant coffee powder, salt, unsalted butter, softened, powdered sugar, white chocolate baking bar, unsweetened chocolate , baking bars

unsalted butter, at room temperature, granulated sugar, light brown sugar, eggs, pure vanilla extract, instant espresso powder, all-purpose flour, unsweetened cocoa powder, baking soda, salt, toffee pieces, semisweet chocolate chips

crisp chocolate chip cookies, milk, chocolate syrup, chopped pecans

unbleached flour, baking soda, cinnamon, salt, butter, softened to room temperature (2 sticks), granulated sugar (white ), brown sugar, pure vanilla extract (not imitation ), eggs, chocolate-covered coffee beans, chopped small (use a clean coffee mill to chop), hazelnuts or 1 cup walnuts, chopped

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

butter, room temperature, brown sugar, granulated sugar, milk, vanilla extract, flour, salt, tropical source brand chocolate chips, oreo cookies

chocolate wafer cookies, almond bark, peppermint candies or 1 cup candy cane, crushed

no bake chocolate peanut butter cookies, makes about 2 dozen ., granulated sugar, milk, unsweetened cocoa, butter, quick oats, peanut butter, vanilla extract, place oats , peanut butter and vanilla extract in a large bowl. set aside. combine sugar, milk, cocoa and butter in a large saucepan. bring to a boil; boil 1 minute (no longer!). remove from heat. pour over oat mixture; stir well. drop by large spoonsful onto wax paper and let cool.