I remembered seeing a few years ago a weird recipe for a chocolate cookie with coffee grounds. It called for heating dark chocolate, a vanilla pod, and a tiny bit of butter over a double boiler; and I don't think it had any flour at all, very odd. So here's what I came up with. If you use a coarse grind coffee, I'm not sure how that would work in a cookie. I use a kind of fine grind, not superfine, maybe medium fine (?) for pour-over coffee, and I imagine fine espresso grounds would work as well.
Since I had walnuts on hand, I toasted some and added them to the cookies; but I think I prefer these cookies without nuts. The used grounds were well drained but still damp when I weighed and measured them; completely dry grounds would weigh less, so you would need to measure rather than weigh that ingredient.
What do you think? Is this a bit weird for you, or does it sound good? The cookies really do have a wonderful flavor and texture. I hope you'll try them and let me know how you liked them. Or leave me a comment telling me why you won't be making them! Happy Spring!
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Coffee Grounds Chocolate Cookies
(Makes 34 2-inch cookies)
1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 cup (0.75 ounce/21 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/2 cup (3.5 ounces/99 grams) sugar
1/3 packed cup (2.33 ounces/66 grams) dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup (2.25 ounces/64 grams) well-drained, slightly damp, used fine coffee grounds
1 In 1- to 1.5-quart bowl, whisk together flour, cocoa, soda, and salt.
2 In 2- to 2.5-quart bowl, cream together well the softened butter and sugars. Beat in the egg, vanilla, and then the coffee grounds. Stir in the flour mixture. Cover and refrigerate the dough for 2 hours or so. It will make the sticky dough more scoopable.
3 Preheat the oven to 350F/180C/Gas4. Line a baking sheet with parchment paper. Using a #60 (1/2 ounce/1 tablespoon) scoop, drop 17 scoops of dough about 2 inches apart onto prepared baking sheet. Bake for about 10 minutes. Remove from oven and, with a smooth metal spatula or the smooth bottom of a metal measuring cup, press the cookies gently to flatten the tops. Cool on wire rack. Repeat.
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