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Jennifer Causey. Katie Lee Biegel took the flavors of her favorite seasonal drink — a peppermint mocha latte — and turned it into a cookie. "With a hint of espresso and a cooling taste from.

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Instructions. In a large mixing bowl, cream the butter and sugars. Then, beat in the vanilla, white miso paste, egg, egg yolk, and baking soda. Next, beat in the flour and stir in the chocolate chips. Cover and refrigerate dough for at least 30 minutes. Preheat the oven to 350 degrees.

Chocolate Chip Cookies Recipe Katie Lee Biegel Food Network

Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough. 5. Bake in preheated oven until cookies are set in center, rotating pans halfway through baking, 10 to 12 minutes.

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Instructions. In a large bowl (or bowl of an electric mixer with paddle attachment), beat both sugars and butter together until light and creamy. Add egg, miso paste, and vanilla, then beat until well combined. Add flour and baking soda, then fold in with a spatula until just combined. Fold in chocolate chips or chunks until just distributed.

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Instructions. Preheat oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until well-combined. Fold in the chocolate chips.

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2 cups all-purpose flour. 1 teaspoon baking soda. 11⁄2 cups semisweet chocolate chunks. Beat both sugars and the butter together in a medium bowl with an electric mixer until creamy. Add the egg, miso paste, and vanilla and beat until well mixed. Add the flour and baking soda and mix until just combined. Stir in the chocolate chunks.

FileSafeway chocolate chip cookies.JPG Wikimedia Commons

Beat the butter, peanut (or almond) butter, and egg until smooth. Add sugar, brown sugar, baking soda, vanilla, and salt, beat until smooth. Add oats and stir until fully mixed. Stir in the dark chocolate chips. Put in the refrigerator for 30 minutes while you preheat the oven to 350F. Bake for 9-11 minutes and let cool.

Katie Lee Biegel’s Miso Chocolate Chunk Cookies Serendipity

Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and.

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Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just.

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Today on #TheKitchen, my Chocolate Chip Cookies w/ a secret ingredient! You won't believe what it is (jumpsuit is #stellamccartney from @grettaluxe shoes are #chloe)

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Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium power in 15-second.

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1 cup coarsely chopped candy canes. 1. Sift together flour, cocoa powder, espresso powder, baking powder and baking soda in a medium bowl. Whisk in salt, and set aside. 2. Beat together butter.

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13K likes, 169 comments - katieleebiegel on October 10, 2023: "Chocolate Peanut Butter Date "Cookies" — officially one of my favorite sweet snacks I've." Katie Lee Biegel on Instagram: "Chocolate Peanut Butter Date "Cookies" — officially one of my favorite sweet snacks I've ever made.

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In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the.

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Add the egg, miso paste, and vanilla, and beat on medium until well mixed. Add flour and baking soda and beat just until combined. Use a spatula to fold in the chocolate chunks. Cover and refigerate for at least an hour (this will help the dough from spreading when baking). Preheat oven to 350 degrees F (175 C).

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Instructions. Preheat the oven to 375º F. Whisk together the flour, baking soda, baking powder and salt. Beat the butter and both sugars with an electric mixer until light and fluffy. Add eggs, one at a time, beating just until incorporated. Beat in vanilla. On low speed or by hand, stir in the flour mixture.