In a medium size bowl whisk the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with paddle cream the butter and sugars together until light and fluffy, about 2-3 minutes on medium speed. Add the eggs, one at a time, beating well after each addition. Instructions. Using an electric mixer, beat the butter and both sugars for about 4 minutes or until light and fluffy. Beat in the vanilla and coffee extract. Add the egg and stir until mixed, then beat for a minute on high, scraping bowl. Beat in the baking soda and salt, then add the flour and stir with a heavy duty scraper until well blended. Preheat the over to 350F. Grease both pans and line them with parchment paper. Combine wet cake ingredients. Cream butter and sugar until light and fluffy. Incorporate the eggs, followed by sour cream and vanilla. Add the dry ingredients. Combine the dry ingredients in a separate bowl. 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. In a medium bowl or bowl of a stand mixer beat the butter, oil, sugar and brown sugar until smooth about 1-2 minutes. Add the egg, vanilla, and pumpkin puree and beat until combined. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips. Pour batter into the prepared pan. In a large mixing bowl, cream the butter and sugars with an electric hand mixer until pale and fluffy. Then, add the egg, mixing just until combined. Combine the flour, espresso powder, salt, and baking soda. Fold the dry ingredients into the wet ingredients using a rubber spatula. Fold in the chocolate chips. .

chocolate chip coffee cookies