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1
In a bowl, whisk together the flour, baking soda, salt and ground coffee.
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2
To crush the hickory sticks, corn flakes, pretzels and pecans, I placed them in the bowl of a food processor and pulsed a few times. If you don't have a food processor you can also place the ingredients in a ziplock bag wrapped in a towel and crush them with a rolling pin. Transfer to a separate bowl and add oats, marshmallows, sesame seeds and chocolate chips. Toss to mix.
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3
If your butter is still cold, cut it in cubes of 1-2 cm and heat it in the microwave 10 seconds at a time until softened but not melted. Place the butter, duck fat and both types of sugar in the bowl of a stand mixer or in a big bowl with a hand mixer. Beat on medium-high speed for 3 minutes or until light and fluffy. Add the vanilla extract and the egg and mix for 30 seconds or until the mixture is smooth and uniform.
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4
Add the flour mixture to the bowl and beat on low speed until there is no more dry ingredients. Top with the rest of the ingredients (hickory sticks, corn flakes, pretzels, pecans, oats, marshmallows, sesame seeds, chocolate chips) and continue mixing, still on low speed, to blend them in evenly.
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5
Cover the bowl with plastic wrap and place the dough in the fridge for an hour, so that it can firm up and will be easier to roll into cookies.
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6
15 minutes before you take the dough out, heat the oven to 350u00b0F. Cover two baking sheets with a Silpat or parchment paper. Place 2 tbsp of dough per cookie in your hands and roll them into a ball. Place a maximum of 6 cookies per sheet. They will spread quite a lot.
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7
Bake for 12-15 minutes, until the edges are golden brown and the middle is set. Let them completely cool.
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8
Scoop 1 cup of ice cream on a cookie and top with a second one, now enjoy!
