These chocolaty cookie bars are somewhat of a cross between a brownie and a cookie, with a flavor reminiscent of Mexican hot chocolate. They're best if you err on the side of under- versus over-baking.
Ingredients
- instant espresso powder: 1 Tbsp
- strong brewed coffee: 1 Tbsp
- all-purpose flour: 1 cup
- unsweetened cocoa powder: 0.25 cup
- cream of tartar: 0.5 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.25 tsp
- unsalted butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- firmly packed brown sugar: 0.25 cup
- egg, at room temperature: 1 piece
- vanilla extract: 2 tsp
- white sugar: 1 Tbsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
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Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
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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.
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Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.
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Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.
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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.
