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Mocha Cookie Bars
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Mocha cinnamon bars: a delightful fusion of cookie and brownie with a hint of Mexican hot chocolate.
Ingredients:
  • 1 tablespoon instant espresso powder
  • 1 tablespoon strong brewed coffee
  • 0.25 cup unsweetened cocoa powder
  • 0.5 teaspoon cream of tartar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup white sugar
  • 0.25 cup firmly packed brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white sugar
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously line an 8x8-inch square pan with parchment paper, ensuring there is overhang on all sides.
  • Combine espresso powder and coffee in a small bowl, stirring until the espresso powder is fully dissolved.
  • Combine flour, cocoa powder, cream of tartar, baking soda, salt, and 1/4 teaspoon of cinnamon in a bowl, whisk until well mixed, then set aside.
  • Cream together butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Add espresso mixture, egg, and vanilla until blended. Gently mix in flour until dough starts to form. Press dough evenly into pan with floured hands.
  • Combine 1 tablespoon white sugar and the remaining 1/2 teaspoon cinnamon in a small bowl, then sprinkle the mixture evenly over the dough.
  • Bake in the preheated oven for 20-23 minutes, or until the center of the dough feels just set.
  • Let the cookies cool in the pan for 10 minutes, then use the parchment overhang to transfer them effortlessly onto a wire rack. Allow them to cool completely before cutting into bars.

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