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 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.

Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power. When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted. To the melted butter, add sugars, vanilla and salt. Stir well.

Steps. Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt.

Instructions. Preheat oven to 350 degrees F. Spray cookie sheet with non stick baking spray. In a large bowl, cream butter, white sugar, and brown sugar. Stir in baking powder, espresso powder, and salt. Stir in cocoa powder. Add flour a little at a time until just combined.

Instructions. Preheat oven to 350. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined. Fold in chocolate chips. Roll into balls and set on baking sheet. Bake at 350 for 8-10 minutes. Course: Dessert.
Instructions. Preheat the oven 300° F. Line a cookie sheet with a silicone baking mat or parchment. In a stand mixer with a paddle attachment, or in a large bowl, cream butter, brown sugar, and sugar until light and fluffy. Stir vanilla and espresso powder together.
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    • chocolate chip coffee cookies