Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)?
What effect, if any, does the kind of grind have on a solid recipe taking ground coffee?
This question appeared to me from a recipe of my own, which is Coffee Cookies (essentially a typical chocolate chip cookie, with cocoa, ground coffee, less flour and dark chocolate chips), in case it implies a more specific answer.