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.
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!
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
- 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.
- 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 until just combined. Drop 2-tablespoon balls of dough on 2 rimmed baking sheets, leaving 2 in between each cookie.
- 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.