Triple Chocolate Upcycled Cookies: A Gourmet Take on Reducing Waste

How to Whip Up Mauro Colagreco’s Cookies:

1. Begin by toasting the stale bread in an oven preheated to 350°F (180°C) for about 20 minutes. Once cooled, grind it into a fine powder. Make sure to sieve out any large chunks.

2. In a mixing bowl, whip together butter and sugar for approximately 15 minutes, or until the mixture turns a pale white. Now, fold in the egg, ensuring a smooth blend. Gradually pour in the espresso coffee, and then mix in the ground bread and a pinch of sea salt.

3. Once your dough achieves a uniform consistency, it’s time to bring in the fun – add the three kinds of chopped chocolates and your pear bits. Mold the dough into small balls and place them on a baking sheet lined with parchment paper.

4. Let the cookie balls chill in the refrigerator for about an hour. Thereafter, bake them in a 350°F (180°C) oven for 9 to 11 minutes. Savor them warm or cold, whichever way your cookie-loving heart desires!

But wait, there’s more! If you’re feeling extra creative, head to the next page for some nifty customization tips!