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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These sound yummy to me! I don't drink much coffee myself, but of course I know some sources for extra grounds, and will try to make these. I will let you know if I do. I always love coffee and chocolate together more than either alone.
ReplyDeleteHi Jean using coffee grounds in a biscuit sounds like a brilliant idea. You mention its use in the garden. Marilyn and I use them on our flower beds. Can you get bags of coffee grounds free from from your local coffee shop? We can go to our local COSTA and ask for a bag of grounds.
ReplyDeleteI went into a coffee shop in Shoreditch( East End of London) recently. They gave me my coffee in what I thought was a plastic moulded cup. It was dark brown in colour and had a strange lightweight feel to it. I looked underneath the saucer and it said,"made from coffee grounds." I was drinking coffee from a cup made from coffee. How cool is that? I'd love to try your biscuits. All the best, Tony
From the ingredients, the cookies look very tasty. Nice picture.
ReplyDeleteI have to say, this does sound weird and unappetizing, partially because I'm allergic to coffee, but the texture - how does it turn out? I LOVE chocolate cookies, though!
ReplyDeleteGretchen, I look forward to hearing about your first batch of these unusual cookies!
ReplyDeleteTony, I've yet to see a cup made from coffee grounds; looking forward to that! I don't think I'd want to use the used coffee grounds you can pick up at coffee shops to use in your garden for something edible, but it's a great source for gardeners. I hope you will make these and report back!
ReplyDeleteKaterina, thank you!
ReplyDeleteLorrie, the texture is really fine. Of course, as I mentioned I use a fine grind of coffee to start with, so there is no chunkiness or crunchy bits of coarse coffee grounds. The fine grounds disappear, you're not even aware of them, other than the coffee flavor.
ReplyDeleteSounds good to me, and I think the walnuts were a stroke of inspiration. Unfortunately, I have a slight caffeine allergy and coffee has been 86ed out of my diet. I suppose this would work with decaffeinated, but no way around the chocolate (though I do maintain a modest amount of chocolate on my menu).
ReplyDeleteThanks, Sully. Yes, it works with decaffeinated, the *only* coffee I ever have. Regular coffee does terrible things to me, but for some reason I can drink pots and pots of strong black tea any time of the day or night and have no ill effects.
ReplyDeleteHi Jean, happy weekend! I've got to tell you I've never heard of coffee grounds cookies. I'm a coffee lover to the max. These sound interesting.
ReplyDeleteVisiting today from PoCoLo #13&14
How interesting. I don't know what to think. I'd like to taste one for sure!
ReplyDeleteThanks so much, Paula. I sure hope you'll give these a try!
ReplyDeleteAmy, thanks. I think you might be pleasantly surprised by these cookies!
ReplyDeleteSounds a good way to use up the coffee grounds, but whilst I love coffee, I'm not a fan of coffee flavoured cakes so I don't think this one would be for me. Thanks for sharing with #pocolo
ReplyDeleteThank you, Suzanne. I'm just the opposite: I rarely drink coffee, but I'm a huge fan of coffee flavored cakes, ice cream, etc. Enjoy your break!
ReplyDeleteSounds a good idea. I also love coffee flavour with chocolate. Thanks for linking!
ReplyDeleteThose cookies look and sound like I'd enjoy them. Happy Easter week to you!
ReplyDeleteThank you, Gail. It's such a perfect flavour combination.
ReplyDeleteEllen, thank you. And Happy Spring!
ReplyDeleteThis is a brilliant idea, Jean, though it will be lost on this household as we never have coffee here! Maybe I’ll have to borrow some coffee grounds from a friend…
ReplyDeleteDavid, we're not coffee drinkers either. We are dyed-in-the-wool tea drinkers. But I do make the occasional carafe of pour-over coffee for guests and can pop the grounds in the freezer till cookie-making time!
ReplyDeleteThis sounds great. - I just followed your blog to see more recipes from you. :)
ReplyDeleteThank you. Much appreciated. I look forward to checking out your blog as well in the coming week.
ReplyDeleteThey look great, i'd never have thought to use coffee grounds though - thanks for sharing with #PoCoLo
ReplyDeleteThanks so much, Stephanie!
ReplyDeleteIt sounds weird, but it also sounds very interesting. I drink a lot of coffee, so I've always got grounds onhand. I'm wondering what the texture is like, though.
ReplyDeleteThe texture is lovely, Jeff. The grounds were fine grind coffee, and they completely disappeared! No grittiness, crunchiness, speckly-ness. Just a fine, smooth texture. If you didn't know there were coffee grounds in the cookies, you'd never think of it.
ReplyDelete