I love myself a good cup’o’coffee.

I’m no serious expert.  I don’t own a coffee grinder or a french press and I’m pretty sure the way I doctor up my morning mug would make most coffee connoisseurs cringe.  When the other day I went to buy some coffee beans and the barrista asked me how I wanted them ground my response was something like “Uhhhhhh…” with vague gestures of confusion.  Luckily she quickly – and kindly – asked me what type of filter I was using, a question to which I actually knew the answer and allowed me to leave the coffee shop with some vestiges of dignity.

Kind of a weird angle...

Getting asked advanced coffee questions such as those (yes, I consider “How do you want your coffee ground?” an advanced-level question, thank you) always make me feel like I’m back in high school and forgot to do a homework assignment.  I’m fairly sure that everyone in line behind me was glaring and/or rolling their eyes at my audacity to not know the protocol for buying and grinding coffee beans.  In fact, I’m pretty sure someone threw a spitball at me.

Even so, I love coffee.

So I was super excited when Joy the Baker posted a recipe for Cappuccino cookies with espresso and white chocolate.  I’d been wanting to add some coffee flavoring to my baking recently, so it truly was perfect timing; there is no time like the present for cookies.  I also had almost all the ingredients sitting in my pantry (except for the white chocolate.  Every blessed type of chocolate floating around my apartment except white.  *eye roll*).

The only tweak I made to Joy’s recipe was that instead of instant espresso or coffee powder I went with plain old coffee grounds.  I took my above pictured Pikes Place grounds and added 3 tablespoons of them instead of 3 tablespoons of the instant coffee or cappuccino.  I’ll tell you one thing – even if the cookies had turned out horribly, at least the dough was both delicious and pretty.

It was very attractive...even if this picture doesn't show it!

The cookies smelled and tasted awesome.  The coffee flavor is well pronounced, so there’s no mistaking the special ingredient once you take a bite; white chocolate is a perfect compliment.  Additionally they have this strange hint of salt from, I think, the coffee grounds themselves.  I found it a bit odd at first, but I think it adds to the flavor rather than detracts from it.  They’re also delightfully chewy; at first glance I was concerned they would be too crispy, but even after a few days they remain chewy and delicious in a plastic Ziplock bag.

Ignore the drying roses...

I definitely recommend this recipe for anyone with a love for coffee; this is a super dessert to take the edge off of your sweet tooth without overwhelming you with sugar.  Being drop cookies, the recipe is also extremely easy to execute (I hate having to roll out and cut cookies…what a chore!).  These were also a huge success when I brought them to work; even the tough customer in the office voiced surprise and delight at their flavor (this is the same coworker who routinely makes me hang my head in shame after offering him my baked goods…so I was well pleased).

Beware, however….Joy’s recipe yields something like 3 dozen cookies.  So be prepared to share (or not)!

Dericious.

Mary Gezo

Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.