@magic.tech_: Controle com ÓTIMO custo benefício compatível com XBOX Series X/S, XBOX One, Nintendo Switch, PC, iOS, Android @QRDGame official @qrd.game.brasil.oficial possui conexão 2.4ghz com o Dongle USB e bateria de 800mAh, para aproximadamente 8h de uso.

Magic Tech
Magic Tech
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Tuesday 09 June 2026 22:05:11 GMT
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paixaogamer7
Willian PG :
que gabinete é esse?
2026-06-09 22:17:16
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pedroxavier0258
Pedrin :
ei mn passa esse fidget spinner de kunai?
2026-06-09 22:46:22
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A mocha is one of my all-time favorite coffee drinks. Hot, iced, frozen… honestly, I love them all. After recreating Little Debbie’s Fudge Rounds a few weeks ago, I couldn’t stop thinking about what an espresso version might taste like. So I headed back to the kitchen and came up with these Double Chocolate Mocha Sandwich Cookies. The cookies are a little thicker and more brownie-like than a traditional fudge round, with a rich chocolate flavor and a soft texture that pairs perfectly with the mocha filling. A little espresso powder in the filling brings everything together without overpowering the chocolate. If you’re a coffee lover, these might be my favorite sandwich cookies I’ve made so far. ☕🍫 DOUBLE CHOCOLATE MOCHA SANDWICH COOKIES Cookies ½ cup butter, melted and cooled until just warm to the touch ¾ cup brown sugar ¼ cup granulated sugar 1 egg 1 tsp vanilla extract ⅓ cup cocoa powder 1 cup all-purpose flour ½ tsp baking soda ½ tsp salt Mocha Filling ½ cup unsalted butter, softened 1½ cups powdered sugar ¼ cup cocoa powder 1½-2 tsp espresso powder 1 tsp vanilla extract Pinch of salt 1-2 tbsp milk or cream Directions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Melt the butter and allow it to cool until it is only warm to the touch. 3. Whisk the cocoa powder into the butter until smooth and glossy. 4. Add the brown sugar, granulated sugar, egg, and vanilla. Mix until well combined. 5. Add the flour, baking soda, and salt. Stir just until a soft dough forms. 6. Scoop tablespoon-sized portions onto the prepared baking sheet. 7. Bake for 8-10 minutes, until the edges are set and the centers are still slightly soft. 8. For a flatter, bakery-style cookie, gently drop the baking sheet on the counter once or twice immediately after removing it from the oven. 9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. 10. Make sure the cookies are completely cool before adding the filling. If you’re impatient like me, pop them in the fridge for 15-20 minutes to speed things up. For the filling, beat the butter until creamy. Add the powdered sugar, cocoa powder, espresso powder, vanilla, and salt. Mix until smooth, adding milk or cream as needed. To assemble, spread or pipe filling onto half the cookies and top with the remaining cookies. Drizzle with melted milk chocolate if desired. Save this one for the next time you’re craving coffee and chocolate at the same time. 🤎 #bakingfromscratch #homebaker #coffeedesserts #mochacookies #chocolatelover
A mocha is one of my all-time favorite coffee drinks. Hot, iced, frozen… honestly, I love them all. After recreating Little Debbie’s Fudge Rounds a few weeks ago, I couldn’t stop thinking about what an espresso version might taste like. So I headed back to the kitchen and came up with these Double Chocolate Mocha Sandwich Cookies. The cookies are a little thicker and more brownie-like than a traditional fudge round, with a rich chocolate flavor and a soft texture that pairs perfectly with the mocha filling. A little espresso powder in the filling brings everything together without overpowering the chocolate. If you’re a coffee lover, these might be my favorite sandwich cookies I’ve made so far. ☕🍫 DOUBLE CHOCOLATE MOCHA SANDWICH COOKIES Cookies ½ cup butter, melted and cooled until just warm to the touch ¾ cup brown sugar ¼ cup granulated sugar 1 egg 1 tsp vanilla extract ⅓ cup cocoa powder 1 cup all-purpose flour ½ tsp baking soda ½ tsp salt Mocha Filling ½ cup unsalted butter, softened 1½ cups powdered sugar ¼ cup cocoa powder 1½-2 tsp espresso powder 1 tsp vanilla extract Pinch of salt 1-2 tbsp milk or cream Directions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Melt the butter and allow it to cool until it is only warm to the touch. 3. Whisk the cocoa powder into the butter until smooth and glossy. 4. Add the brown sugar, granulated sugar, egg, and vanilla. Mix until well combined. 5. Add the flour, baking soda, and salt. Stir just until a soft dough forms. 6. Scoop tablespoon-sized portions onto the prepared baking sheet. 7. Bake for 8-10 minutes, until the edges are set and the centers are still slightly soft. 8. For a flatter, bakery-style cookie, gently drop the baking sheet on the counter once or twice immediately after removing it from the oven. 9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. 10. Make sure the cookies are completely cool before adding the filling. If you’re impatient like me, pop them in the fridge for 15-20 minutes to speed things up. For the filling, beat the butter until creamy. Add the powdered sugar, cocoa powder, espresso powder, vanilla, and salt. Mix until smooth, adding milk or cream as needed. To assemble, spread or pipe filling onto half the cookies and top with the remaining cookies. Drizzle with melted milk chocolate if desired. Save this one for the next time you’re craving coffee and chocolate at the same time. 🤎 #bakingfromscratch #homebaker #coffeedesserts #mochacookies #chocolatelover

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