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.