Spent Coffee Grounds Chocolate Cookie Recipe

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Spent Coffee Grounds Chocolate Cookie Recipe

Ingredients

(makes 20 cookies)
250g dark chocolate, 70% cocoa
30g unsalted butter
1 vanilla pod, seeds removed (save the empty pod and add to your sugar bowl for vanilla flavoured sugar)
50g spent coffee grounds
½ tsp baking powder
¼ tsp sea salt
2 large organic eggs
170g light muscovado sugar
Sea salt flakes, to top

Instructions

1. Make a bain-marie by placing a heat-proof bowl in a saucepan of simmering water (without the bowl and water touching). Put the chocolate, butter and vanilla seeds in the bowl and gently melt and stir together. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Chocolate melts at body temperature and may split if it’s too hot. Once melted, remove from the heat and leave to cool.
2. Combine the coffee grounds, baking powder and salt in a mixing bowl.
3. In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to over mix.
4. Refrigerate the batter for half an hour to allow the mixture to set.
5. Preheat the oven to 180°C.
6. Cover two large baking sheets with parchment paper. Place small tablespoons of the mixture spaced two inches apart and top each with a sprinkle of salt flakes.
7. Put the cookies in the oven for 8 minutes until they puff up. Remove from the oven and leave for 5 minutes before transferring them to a cooling rack to cool completely.
8. The cookies can be stored in an airtight container for up to a week.

Perfect on their own or with your next coffee…