There’s nothing quite like a good cup of coffee on a peaceful sunday morning. Within the last year, my partner Dan has introduced me to what good coffee really means. Before – my idea of a posh cup of coffee was Douwe Egberts’s Gold Blend instant. Yep. All baristas – cover your ears. Sorry.
But within the last year, we have gone from bog standard instant blend, to a Dolce Gusto coffee machine, to a no frills cafetiere, to finally an Aeropress coffee maker. If you would have asked me what an Aeropress was 12 months ago, I’d have thought you were talking about some kind of space equipment an astronaut might use. Now that the Aeropress is on the scene, we’ve never looked back – and Dan didn’t let us stop there. We stopped using generic supermarket instant brands in favour of grinding our own coffee beans straight from local coffee independents and suppliers.
I’m a big lover and supporter of local produce from my home county of Norfolk. For those of you not familiar with Norfolk – we’re a very remote and quaint (to put it politely) part of the UK. But that’s part of it’s charm for me. So when I found out about local coffee roasters Grey Seal – I was ecstatic. Shocked even. Coffee… being roasted… in Norfolk?! I had to get me some of this. These chaps carefully select and import small batches of coffee from all across the big wide world, but freshly roast it right here in Norfolk – only 2 miles from the sea, and a few miles further from my home. You can even visit the Roastery to have a little chat about coffee, brewing methods or to try some samples. This is coffee with a personal touch.
After months and months of drinking and sampling different batches of Grey Seal Coffee – I decided it was high time I used some of their beautifully rich little beans in a recipe. Especially after recently reading up on some of the quite surprising health benefits of said coffee.
I’ve always enjoyed the classic combination of coffee and chocolate – everyone does right? Ok, well if you don’t – I find that a little bit weird. In the nicest way possible! Hand me a tiramisu or some chocolate coffee cake ANYDAY. Needless to say, I figured chocolate and coffee cookies might be the way forward. Mocha Cookies even. That’s a bit catchier.
As these are flourless cookies, the main ingredient is primarily chocolate!!! So you should definitely opt for a really good quality one for these. I would recommend anything from 70% cocoa upwards, and potentially organic if you can afford that little extra. I’m a big fan of Green and Black’s Organic Dark Cooking Chocolate. But I’ll leave it up to you to choose your favourite!
For the mocha part of the cookies, I ground up some of Grey Seal’s Guatemala Huehuetenango on the day of use, so the coffee was as fresh as possible. The smell alone after grinding the beans was incredible. It was enough to get me salivating before I’d even started prepping the cookies.
Without the mass of flour in this recipe, it really allows the key ingredients of the coffee and chocolate to shine. The flavours are intense – in a good ‘give me more’ kind of way. The cookies have a beautiful crisp and shiny shell when they come out of the oven, but are soft and squishy in texture as you bite into them.
“But how do I get my hands on some Grey Seal Coffee?” – I hear you cry. Well – never fear! The kind folks at Grey Seal Coffee have given me some of their Mexico El Cuarenteno to giveaway! This coffee has rich body, citrus and honey notes and a cocoa aroma. Ideal for making your own flourless mocha cookies!
Enter below in the rafflecopter to be in with a chance of winning. You’ll be introduced to a whole new world of wonderful coffee, that’s for sure.
For postage reasons, I’m only accepting UK entries only. Accept my huge apologies to those readers from the rest of the world!
Find out more about Grey Seal Coffee
- 200g 70% dark chocolate
- 4 tbsp coconut oil
- 2 medium eggs
- 120g dark brown sugar
- 20g cocoa powder
- 3 tbsp espresso powder, I used Grey Seal's Guatemala Huehuetenango
- ½ tsp baking powder
- pinch of maldon sea salt
- 50g dark chocolate, cut into chunks
- 50g dark chocolate
- Grind your coffee into an espresso powder if using coffee beans.
- In a bowl set over a pan of simmering hot water, gently melt together the 200g dark chocolate and coconut oil until completely melted and set aside to cool.
- In a separate bowl, beat together the eggs and sugar until thick and creamy and then fold in the melted chocolate. Finally, fold in the cocoa powder, baking powder, espresso powder and sea salt.
- Chill the dough for around an hour and then preheat the oven to 180°c. Line a baking tray with baking paper. Take the dough out of the fridge and stir in the dark chocolate chunks.
- Scoop tablespoons of the dough onto the baking trays and flatten with the back of a spoon. Bake for about 10 - 12 minutes until firm and shiny. Allow to cool a little before transferring to a wire rack.
- While the cookies are cooling, melt some dark chocolate in a bowl set over some simmering water. Stir until smooth. Once the cookies are completely cool, drizzle the melted chocolate over the cookies for decoration.
Recipe adapted from London Bakes Flourless Salted Dark Chocolate Cookies