As soon as I saw the description of these, I knew I had to try them: cookie dough crossed with pie crust crossed with coffee. Who wouldn’t want a taste of that? I made them the other day, and they were gone way faster than I care to admit. Delicious, and I’ll definitely be making them again. They’re a type of shortbread cookie, since they’re basically flour, butter and sugar – no eggs – but the sugar is brown instead of white like in the classic shortbread cookies.
Anyway, here’s the recipe! I hope you give it a try. They hold up really well so you could definitely mail them or bring them to someone’s house without a hassle. And they’re perfect paired with coffee!
Chocolate chip espresso barsFrom ButterBaking (it’s virtually the same recipe, I just omitted the cinnamon)
- 220g (1 cup) butter, softened
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 Tbsp instant coffee
- 2 cups plain flour
- 1 tsp salt (they were on the sweet and salty side, which I didn’t mind, but if you prefer something sweeter, just cut it in half)
- 1/2 tsp baking powder
- 1 cups chocolate chips (I didn’t have chips on hand, so I cut chocolate into chunks)
- Preheat oven to 190ºC (375ºF).
- If your instant coffee is coarse, bash it up in a mortar and pestle. Mine wasn’t so I skipped this and it was fine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, vanilla extract and coffee until creamy and well combined.
- Add the flour, salt and baking powder on low speed until just combined. Beat in the chocolate chips or chunks by hand. Mixture will be very crumbly.
- Pour it into a rectangular baking tray and press dough with your hands.
- Bake for about 5 minutes, then rotate the tray and bake for another 5-10 minutes, until golden brown. Let it cool before cutting into bars.
Here’s what the dough looked like when I poured it into the tray.
Already pressed and ready to go in the oven…
And ready to eat!