food
Coffee Grounds Cookies
Time to put your coffee grounds to use and make your new favorite cookies!
Supplies
- 180g bread flour
- 1/2 tsp baking soda
- 100g granulated sugar
- 100g dark brown sugar
- 40g espresso grounds
- 80g extra virgin olive oil
- 45 ml hazelnut milk
- 1 tsp miso
- 1 tsp vanilla extract
- 140g dark chocolate
Steps
- In a large bowl, whisk together the flours, baking soda and 1/2 tsp salt.
- In a separate bowl, whisk together the sugars, espresso grounds, olive oil, hazelnut milk, miso and vanilla extract until smooth.
- Use a spatula to fold the flour mixture into the sugar mixture until it forms a dough, being careful not to overmix it.
- Chop the chocolate into chunks and fold through the dough. Then cover and refrigerate for at least 30 min and up to 24 hours (the longer the better).
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Shape the dough into 18 cookie balls (35-40g) and place 6 of them at a time on the tray so that it’s not overcrowded. You can freeze the rest of the dough for another day or bake it after the first lot.
- Bake for 12 minutes or until the edges begin to turn crispy, then transfer to a rack and leave to cool for at least 10 minutes before tucking in. Once cooled down entirely, they will have a more pleasant chewy texture.