Chocolate Chip Espresso Bars (Revisited)

These are chocolate chip espresso bars. I have blogged about them before. Last time, I called them Chocolate Chip Coffee Bars. I said they tasted like “cookie dough crossed with pie crust crossed with coffee”.

Yes, you read right. Cookie dough crossed with pie crust.

I instantly fell in love with them. I wanted to put my face in the dough and leave it there forever. I wanted to eat them for breakfast, lunch and dinner. I baked them many times, with coffee, without coffee, with different combinations of chocolate chips, and they were always so delicious.

So when my boss asked me to bake something for his cafe, I immediately thought of these bars. Everyone loved them, they taste good, keep well and go perfectly with a nice latte.

I’m blogging about them again because I thing its important for you to know which recipes I really LOVE, the ones that stand out from all the rest. And this is one of those. I’ll be grateful to Bakergirl forever. I’ve baked a few things from her beautiful blog and they’re always an instant hit!

So my suggestion to you?

Put down your laptop. Go into the kitchen. And make these. Like, now.

Adapted from Bakergirl.

220g unsalted butter, softened (1 cup)
1 cup light brown sugar
1 tsp vanilla extract
1 tbsp instant coffee
2 cups plain flour
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 cup chocolate chips

Preheat the oven to 190 C and line a 9 x 13 inch baking pan with parchment paper.

Bash up your coffee in a mortar and pestle (or something) so its nice and fine (important! Otherwise you’ll end up with bitter lumps of coffee).

Using an electric mixer, beat the coffee, butter, sugar and vanilla until combined and creamy.

Add the flour, salt, cinnamon and baking powder and mix on a low speed until just combined. Add the chocolate chips and mix until incorporated.

Taste some dough! Delicious!

The mixture will be crumbly. Pour it all into your tray and press it flat with your hands.

Bake for 5 minutes, then rotate the tray 180 degrees and bake for a further 5-10 minutes, until it begins to turn golden.

Allow to cool before cutting into rectangles. Makes 28 chocolate chip espresso fingers.

24 Thoughts on “Chocolate Chip Espresso Bars (Revisited)

  1. These sound amazing :) Chocolate and coffee are two of my favorite things, this is definitely something i’m going to try, plus the texture looks amazing :)

  2. These coffee chocolate bars look amazing!

  3. Pie crust and cookie dough are two of my favorite things (and also extremely guilty pleasures). I would love to try making these bars sometime; they look and sound absolutely amazing!

  4. These look delicious!!!!

  5. I just made these! the dough is very good raw but a little salty and oily when baked. Id half the salt and a little less butter. still very delicious. I used Starbucks via coffee which is already microfine so you can skip the first step of grinding the instant coffee. thanks=)

    • Hi Lily! I like my things with a lot of salt for flavour but you can always adjust the amount to suit your tastes. I have never found these bars oily however; if you reduce the butter they would probably just crumble. Did you weigh your butter to make sure you had the right amount?

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  9. Gina on May 12, 2012 at 3:10 am said:

    mmm! just made these this morning, what a lovely smell when they’re in the oven! Thanks so much for sharing this. The only thing I wasn’t keen on was how oily and limp the centre was; i like a crispier texture so i think next time i’ll cut the dough into shapes before baking so each has a nice brown edge. Thanks again, gorgeous recipe!!

    • Hi Gina! I baked these again yesterday too! They do have the taste of cookie dough, but I have never had a limp center? They have always baked up as firm bars with a shortbread cutting texture once cool, for me. Try baking them longer next time. And I KNOW, they smell FANTASTIC while in the oven! Glad you liked them :-)

  10. These are wonderful and easy!! I’ve had to give the recipe to everyone that had the good fortune to sample them.

  11. Sophia on June 8, 2013 at 2:42 am said:

    I took some to class yesterday and everybody was so happy…
    and I used the crumbles to make apple tiramisu. Delicious :)

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  13. Sierra on March 2, 2014 at 9:57 am said:

    Hi, so I made these this morning per your suggestion for a no-egg sweet treat recipe. Tasted the dough (yummy!), but haven’t yet eaten the baked product, although I’m sure it’ll be delicious. I’ve cut them into bars, with approx. width like yours shown in the pics, but only yielded 16 fingers, when the recipe says 28? Is it only for pics that you cut them wider?

    • Hi Sierra! I’m happy you tried the recipe and hope you enjoyed the bars!
      To answer your question about width, no, I cut them into 28 fingers. Maybe yours were just bigger than mine. Enjoy!

  14. I love this … I did use less cinnamon. I also made a expresso reduction and painted it on the bars . An added coffee kick ..
    made it twice in a week

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