Preheat the oven to 325F and take a bath in a heated water bath in the oven at 180F. Place the butter, coffee beans, and vanilla bean in a small vacuum seal bag or resealable bag and seal tightly. Cook and seal the meat for an hour or so. Allow it to cool for a few minutes before proceeding. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high for 3 minutes. Stop the mixer, scrape down the paddle, the bottom, and sides of the bowl. Add the egg and vanilla and beat for another 7 to 8 minutes on medium-high speed. Crumble 1 cookie into a bowl. Dip the glass into the cookie crumbles. Set aside. Step Two: Add ice cream, 1 cookie and coffee into a blender. Blend until smooth. Pour into prepared glass. Garnish with whipped cream and 1 crumbled chocolate chip cookie. Step Three: Cut a small triangle out of the last two cookies. Spray the foil or parchment with cooking spray; set aside. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar with the paddle attachment until creamy and combined, about 30 seconds. Add in the egg and egg yolk, mixing well, followed by the vanilla. Prevent your screen from going dark as you follow along. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended. Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth. 2zrWis.

chocolate chip coffee cookies