These chocolaty cookie bars are somewhat of a cross between a brownie and a cookie, with a flavor reminiscent of Mexican hot chocolate. They're best if you err on the side of under- versus over-baking.
Ingreadients:
- 1 tablespoon instant espresso powder
- 1 tablespoon strong brewed coffee
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Topping:
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Direction
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
- Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
- Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
- Beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer together until light and fluffy in a bowl. Beat in espresso mixture, egg, and vanilla until well combined. Stir in flour mixture; mix until a dough just begins to form. Press dough firmly and evenly into the prepared pan using lightly floured hands.
- Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.
- Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.
- Allow cookies to cool in the pan for 10 minutes. Use the overhanging parchment to lift cookies out to a wire rack; cool completely before cutting into bars.
