Feb 28

Feb 28 Komo Coffee Chocolate Chip Cookies

The ideal chocolate chip cookie for the coffee lover.

This recipe is based off of one found in Mark Bittman’s, “How to Cook Everything.” This post features Komo Coffee, 100% Kona Coffee from Hawai’i. (komocoffee.com)

The backstory

I can’t bake without thinking of my mom. As a single mother, she didn’t have a ton of downtime to spend hours in the kitchen with me. But, she prioritized teaching the basics with her family recipes. I didn’t grow up in a kitchen with an island or two ovens. We were lucky if there was enough counter space for a baking sheet and remembered to take whatever was in the oven out before pre-heating it. Anyway, baking takes me back and I love being able to mix in a bit of meaning to any recipe. So, here’s a classic chocolate chip cookie with grounds of coffee beans from my grandparents’ farm in Kona, HI.

The recipe

Komo Coffee Chocolate Chip Cookies
Makes 2-3 dozen
Time: About 30 minutes

Tip: Trust your taste. If you want more coffee flavor, go for it.

Ingredients:
2 sticks of unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
2 tbsp Komo Coffee grounds (or your favorite coffee grounds)

Instructions:
Preheat oven to 375°F.
Mix the wet (butter, sugar, eggs).
Mix the dry (flour, baking soda, salt) and add to the wet.
Add the vanilla, chocolate, coffee and spoon onto your
baking sheet.
Bake 10-12 minutes and let them cool on a rack.