You like coffee, right? And chocolate, obviously. And so you probably like things that combine them. Cool, me too, glad we got that straight.
These bars are that. A sweet, rich, frosted cookie bar that tastes like deep dark chocolate and bold espresso. That description was dramatic, I know, but really I love these.
Also, can I just be honest with you for a minute when I say that sometimes baking several batches of individual cookies kinda just takes way too long? I start making cookies all the time and then by oven swap 5 I’d rather die than keep baking. So when you can just stuff all the cookie dough onto one pan, bake it one single time, and slice it up- DO IT.
Anyways, on to other matters.
My book is nearly done! Not published-done, but writing and photographing recipes is nearly complete, and I’m so thrilled. I can’t wait to look at all the work I’ve done finished and ready to send off. Also, I’m pretty sure my oven could use a little rest- I’ve been baking multiple times a day on the weekends you guys, pretty much every weekend.
So sometimes baking something easy, yet rewarding like these babies is the perfect thing. I use dark cocoa powder in all my recipes, including these. I’m not exactly sure what it is about living at a high altitude, but I just can’t get a strong chocolate flavor to come through with regular cocoa.
I actually use Hershey’s Special Dark Cocoa Powder, mainly because it’s available at regular grocery stores. Also though, it’s a blend of regular cocoa and dutch processed cocoa, so it interchanges nicely in recipes.
I’m also using instant expresso powder in this recipe, which brings out a strong coffee flavor without the need to dilute the cookies or frosting too much.
Hope you guys enjoy this one as much as I do!
Ingredients
- For the cookies:
- 2 3/4 cups flour
- 1/3 cup dark cocoa powder
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1 tsp. instant espresso powder
- 1/2 cup softened butter
- 1/4 cup canola oil
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 1 egg
- 3 tbs. water
- 1 tsp. vanilla extract
- For the frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- 1/2 tsp. vanilla extract
- 3 tbs. strongly brewed instant espresso
- 1 tsp. instant espresso powder
- 1/4 tsp. salt
Instructions
- For the cookies:
- Preheat your oven to 350 degrees, and grease a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder. Set aside.
- In a large bowl, beat together the butter, canola oil, sugar, and powdered sugar until fluffy.
- Add in the egg, water, and vanilla, and mix until combined.
- Slowly add in the flour mixture, and mix until completely incorporated.
- Spread the dough evenly in your prepared pan, using an off-set spatula.
- Bake for 14-16 minutes, or until the dough is set.
- Cool completely before frosting.
- For the frosting:
- In a medium bowl, beat together the softened butter and powdered sugar until the butter has been dispersed fairly well in the sugar, but the mixture has not fully come together.
- Beat in the brewed espresso, instant espresso powder, and salt, and mix until the frosting is smooth.
- Spread evenly over the cooled cookie bars.
- Slice, and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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