Every now and then, I shamelessly make three times this recipe and freeze the dough in smaller batches. Most Sundays are occasion enough to thaw a batch in the morning and bake it later that day. Come afternoon, I am tucking into warm chocolate chip cookies, a mug of tea and a book by my side. Is there anything more satisfactory to be looking forward to each week?

You’ll have a batch of dough ready in under 15 minutes. So as long as you have the ingredients on hand, there will be little holding you back. They are vegan, flavour-boosted with coffee, miso and dark chocolate, and perfectly chewy.

While this recipe uses up leftover coffee grounds, you can of course also make it without (see tip below). But if you can remember to save the grounds, they are a great way to not only flavour the cookies, but to even add a little nutrient boost.

Which Coffee Grounds?

This recipe is based on coffee grounds that are leftover after making an espresso. Thus, the 40g will naturally include some weight in water. If you want to make this recipe without making an espresso, just add 1 tbsp of ground coffee along with 20g of bread flour and 20 ml more hazelnut milk to the mix.

Whilst the coffee grounds contain health benefits like antioxidants and even dietary fibre, they also still contain a lot of caffeine. So if you intend to eat the cookies later in the day, I’d recommend using decaf coffee grounds for this to prevent them from disrupting your sleep.

No coffee grounds?

You can also follow this recipe for chewy chocolate chip cookies without coffee. Simply swap the 40g of coffee grounds with 20g of bread flour and 20 ml of hazelnut milk.

Storage

You can refrigerate the cookie dough for 2-3 days or freeze it for up to 6 months. Simply thaw it overnight in the fridge, then shape the cookies and follow the recipe to bake them. Once baked, you can store them in an airtight container for a few days, but they will begin to turn stale after a day.

makes 18 cookies

Ingredients

• 180g bread flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 100g golden granulated sugar

• 100g dark brown sugar

• 40g leftover (decaf) espresso grounds

• 80g extra virgin olive oil

• 45 ml hazelnut milk

• 1 tsp white miso

• 1 tsp vanilla extract

• 140g dark chocolate

Method

In a large bowl, whisk together the flour, baking soda and 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 it through the dough. Then cover and refrigerate it 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 each) and place 6 of them at a time on the tray, leaving plenty of space in between for them to flatten. You can freeze the rest of the dough for another day or bake it after the first lot. Bake the cookies for 12 minutes or until the edges begin to turn crispy, then carefully transfer them to a rack and leave to cool for at least 5 minutes before tucking in. Once cooled down entirely, they will have a more pleasant, chewy texture, but I won’t judge you if you devour them while warm. All yours.

Storage: Refrigerate cookie dough for 2-3 days or freeze it for up to 6 months. Store baked cookies in an airtight container for 2-3 days.

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Coffee Grounds Chocolate Chip Cookies

You’ll have a batch of dough ready in under 15 minutes. So as long as you have the ingredients on hand, there will be little holding you back. They are vegan, flavour-boosted with coffee, miso and dark chocolate, and perfectly chewy.

5 from 1 vote

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Active Time 15 minutes mins

Total Time 30 minutes mins

+ Refrigerating 30 minutes mins

Course Baking

Servings 18 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 180 g bread flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 100 g golden granulated sugar
• 100 g dark brown sugar
• 40 g leftover espresso grounds (decaf) or 20g more bread flour and 20ml more hazelnut milk
• 80 g extra virgin olive oil
• 45 ml hazelnut milk
• 1 tsp white miso
• 1 tsp vanilla extract
• 140 g dark chocolate

Instructions

 

• In a large bowl, whisk together the flour, baking soda and 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 it through the dough. Then cover and refrigerate it 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 each) and place 6 of them at a time on the tray, leaving plenty of space in-between for them to flatten. You can freeze the rest of the dough for another day or bake it after the first lot. Bake the cookies for 12 minutes or until the edges begin to turn crispy, then carefully transfer them to a rack and leave to cool for at least 5 minutes before tucking in. Once cooled down entirely, they will have a more pleasant, chewy texture, but I won’t judge you if you devour them while warm. All yours.

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Notes

Storage: Refrigerate cookie dough for 2-3 days or freeze it for up to 6 months. Store baked cookies in an airtight container for 2-3 days.

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