Recipes, Snacks, Sweets

Chocolate Chip-Ground Coffee Bean Cookies

October 22, 2012

This week I’m celebrating the publication of my friend Aida’s cookbook Key’s to the Kitchen!

Chocolate Chip-Ground Coffee Bean Cookies

I really can’t say enough good things about it. The recipes are stellar, the photos are gorgeous, and there is so much additional information that even the most novice cook could pull off an impressive dinner party—no sweat.

I had a tremendously hard time deciding what recipe to showcase here on the blog. I’ve made a few and have loved them all—Whole Grain “Risotto” with Beets and Wilted Greens, Roasted Smoked Bratwurst with Chutney-Style Apples, seriously every time I open her cookbook I find ten more things I want to make.

Chocolate Chip-Ground Coffee Bean Cookies

But I have been craving—with a capital C—chocolate chip cookies. These chocolate chip-ground coffee bean cookies are quintessential Aida. A classic idea, updated with an original twist that begs the question, why didn’t I think of that?

I just realized while typing up the recipe that I added 1/2 cup ground coffee beans, not the 1/3 cup the recipe calls for. Whoops—don’t tell Aida. They were still really good!

If you want to get your hands on a copy don’t walk…run to your nearest Williams-Sonoma or just transport yourself through the webisphere using this link to

Chocolate Chip-Ground Coffee Bean Cookies

Chocolate Chip-Ground Coffee Bean Cookies

Yield: 32 Cookies

Recipe Courtesy of Aida Mollenkamp's Keys to the Kitchen

Riffs: Add 1 cup toasted walnuts Add 1 cup dried tart cherries


  • 2 1/4 cups all-purpose flour
  • 1/3 cup finely ground coffee beans
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cups milk chocolate chips


  1. Heat the oven to 350°F and arrange a rack in the middle. Combine the flour, coffee, baking soda, and salt in a medium bowl and whisk to aerate; set aside.
  2. 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.
  3. Add the flour mixture and stir until just moistened through. Stir in the chocolate chips until just combined. Drop 2-tablespoon balls of dough on 2 rimmed baking sheets, leaving 2 in between each cookie.
  4. Bake rotating sheets halfway through, until the bottoms are browned and tops are puffed and set, 12 to 15 minutes. Remove to cooling racks and repeat with remaining dough.

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  • Reply aida mollenkamp October 22, 2012 at 6:30 pm

    Love those photos, Kate! Thanks so much for your support of Keys To The Kitchen!

    • Reply Kate Ramos October 22, 2012 at 8:12 pm

      You are welcome Aida! Congratulations!

  • Reply Taminie October 22, 2012 at 7:19 pm

    I hope the kids can’t reach the cookie jar or you guys are going to suffer! Great photos!

  • Reply Lucy Lean October 22, 2012 at 9:45 pm

    These look so good and are on my list of things to cook from Aida’s wonderful book.

  • Reply Meghan Splawn October 24, 2012 at 9:08 pm

    Hey Kate: It is lovely to meet you via the Virtual Dinner party. That first photo of the cookies is stunning – and delicious – and I want to eat all of them!

  • Reply Jenni October 30, 2012 at 2:45 am

    I can’t tell you how much I want to eat that cookie dough right now.

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  • Reply grace October 15, 2015 at 12:09 pm

    i love the flavors of coffee and chocolate together but i’ve never actually put ground coffee beans into a cookie–what a great and delicious idea!

    • Kate Ramos
      Reply Kate Ramos October 15, 2015 at 2:40 pm

      Oh yes, Grace! They are show stoppers for sure!

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