These chocolatey cookie bars have a taste similar to Mexican hot chocolate and resemble a cross between a brownie and a cookie. It’s recommended to underbake them rather than overbake them.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Cool Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 mocha cookie 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 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees 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. 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.
- You can use hot water in place of brewed black coffee to dissolve the espresso powder. You can also add 1/2 cup chocolate chips to these, if desired. Simply fold them in before pouring the dough into the pan.
Reviews
This was so delicious! Served it warm, topped with vanilla ice cream and a spritz of chocolate sauce. To die for!
Made this 3 times in the past week! First batch went over well, second batch- I tried the recommendation of adding a half cup of chocolate chips. That went over so well that I had to make a 3rd batch the next day! 🙂 The chocolate chip addition really took it to the next level and will be a go-to dessert recipe in our household.
I loved these cookie bars.
These brownies were delicious and totally were more on the brownie side vs. cookie-brownie. They were very moist, with nice mocha flavor. I did double the recipe and found they were perfect for the 9×6 pan. Adding these to my favorite list and plan on making them again tonight!