Coffee Grounds Cookies

 

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180 g bread flour

1/2 tsp baking soda

100 g granulated sugar

100 g dark brown sugar

40 g espresso grounds

80 g extra virgin olive oil

45 mi hazelnut milk 

1 tsp miso

1 tsp vanilla extract 

140 g dark chocolat                                                                                 

Steps

1. in a large bowl whisk together the flours, baking soda and 1/2 tsp salt.

2. in a separate bowl, whisk together the sugars. espresso grounds, olive oil , hazelnut milk, miso and vanilla extract until smooth.

3.Use a spatula to fold the flour mixture into the sugar mixture until it forms a dough, being careful not to overmix it.

4.Chop the chocolate into chunks and fold through the dough. then cover and refrigerate for at least 30 min and up 24 hours.

5. Preheat the oven to 180°C and line a baking tray with parchment paper.

6. Shape the dough into 18 cookie balls (35-40g) and place 6 of them at a time on the tray so that it`s not overcrowded. you can freeze the rest of the dough for another day or bake it after the first lot.

7. Bake for 12 minutes or until the edges begin to turn crispy , then transfer to a rack and leave to cool for at least 10 minutes before tucking in . once cooled down entirely, they will have a more pleasant chewy texture.