Chocolate Coffee Cookie Bars
This recipe features layered cookie bars prepared by mixing a buttery dough with chocolate chips and a hint of instant coffee powder. The bars are baked until golden edges are crispy while the centers remain gooey and fudgy, with a crackly top and rich flavor. The combination of chocolate and coffee creates a deeply flavorful treat with contrasting textures.
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Calories: 220kcal
Servings: 12
Equipment
- Whisk or electric mixer
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 2 eggs large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 teaspoons instant coffee powder adds depth of flavor
Instructions
- Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is creamy and lightened in color, about 2-3 minutes. You should hear a gentle rhythm and see a smooth texture.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated, and the mixture feels smooth and slightly fluffy.
- In a separate bowl, whisk together the flour, baking powder, salt, and instant coffee powder. This ensures even distribution of the coffee flavor throughout the dough.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will start to come together and become slightly stiff.
- Fold in the chocolate chips gently, distributing them evenly through the dough. You should see bits of chocolate throughout the batter.
- Spread the thick dough evenly into your prepared baking pan, smoothing the top with a spatula for a level surface. The dough should be fairly firm but spreadable.
- Bake in the preheated oven for about 22-25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with moist crumbs. The top will crack slightly, hinting at a fudgy interior.
- Remove from the oven and let the bars cool in the pan for about 10 minutes. Then, use the parchment overhang to lift them out onto a wire rack to cool completely. This helps set the bars and makes slicing easier.
- Once cooled, cut into squares and serve. The edges will be crisp, while the centers remain soft and fudgy with a rich chocolate coffee flavor. Enjoy each warm or at room temperature.
Notes
For extra flavor, sprinkle a pinch of sea salt on top before baking. Store leftovers in an airtight container for up to 3 days for optimal freshness.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 80mg | Sugar: 15g | Calcium: 20mg | Iron: 1mg