Decadent Espresso Chocolate Chip Bars
Ingredients:
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
1/2 cup chocolate chips (optional)
Topping:
1 tablespoon white sugar
½ teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Line an 8×8-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. If desired, fold in chocolate chips.
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.
Prep Time: 15 minutes | Cooking Time: 23 minutes | Total Time: 38 minutes
Kcal: 210 kcal | Servings: 9 bars
