Ground Coffee with Chocolate Chips and Dates Cookies

Remember the review I shared here on the blog last week? I hope you guys read it and will be able to try PURO Fairtrade Coffee. As for me and the hubs, we are still enjoying the rest of the coffee that was sent to us...and today, I am happy to share with you a cookie recipe that features PURO Organic Ground Coffee. As I've mentioned in the review, PURO Organic is made up of 100% of the finest Arabica and combines soft notes of sweet chocolate with tangy citrus. That makes it the perfect blend for these Ground Coffee Beans with Chocolate Chips and Dates Cookies.

Being a big lover of coffee, the hubs is truly a big fan of coffee cookies. It's actually what he most frequently asks me to make next to peanut butter cookies...but yesterday, even without him asking, I thought of making some, just so I could try using PURO Fairtrade Coffee in baking. The result??? Hmmm...there's really no big difference compared to the previous times I made these cookies using other brands of coffee. I may say it's just a bit lighter in taste and milder in aroma, but as usual, these cookies are very tasty and so delightful. Using PURO Organic Coffee added depth to the flavor of bitter sweet chocolate which made these cookies even more exciting to eat! 

Try it and let me know what you think...



Recipe adapted from Keys to the Kitchen

Ingredients:

Yield 30 cookies

• 2 1/4 cups all-purpose flour
• 1/3 cup ground coffee beans (I used PURO Organic Ground Coffee)
• 1 tsp baking soda
• 1 cup salted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 cup pitted chopped dates
• 1 cup bitter sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. In a small bowl, dredge dates in 1/8 cup flour. In another bowl, whisk remaining flour, coffee and baking soda until well combined. Set aside.

3. Place the butter, granulated and brown sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light in color and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla, mixing until completely incorporated. Add the flour mixture and stir until just moistened through. Stir in the chocolate chips and dates until just combined. 

4. Drop 2-Tbsp balls of dough on prepared baking sheets, leaving about 2 inches between each cookie.

5. Bake for 12-15 minutes, rotating sheets halfway through, until the bottoms are browned and tops are puffed and set. Transfer to wire racks and allow to completely cool down. Repeat with remaining dough.