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.
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!
Put down your laptop. Go into the kitchen. And make these. Like, now.
CHOCOLATE CHIP COFFEE BARS
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.