Mocha Cookie Bars
Description
Like a cross between a cookie and a brownie, these mocha cinnamon bars are reminiscent of Mexican hot chocolate.
Ingredients
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1 tablespoon instant espresso powder
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1 tablespoon strong brewed coffee
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1 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 teaspoon cream of tartar
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/2 cup unsalted butter, softened
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1/2 cup white sugar
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1/4 cup firmly packed brown sugar
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1 large egg, at room temperature
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2 teaspoons vanilla extract
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1 tablespoon white sugar
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1/2 teaspoon ground cinnamon
Directions
1
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.
2
Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
3
Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
4
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.
5
Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.
6
Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.
7
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.