Prep Time:
Yield:Description
Thick, chewy, caramel-y and totally decadent cookie bars made with espresso powder and studded with dark chocolate chunks.
Ingredients
- 2 cups + 2 tablespoons all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 tablespoon coffee liqueur
- 2 teaspoons espresso powder
- 12 tablespoons butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
- 3/4 cup chopped pecans, optional
Instructions
- Preheat oven to 325F degrees.
- Combine flour, salt, and baking soda in a small bowl; set aside.
- Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.
- Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.
- In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.
- Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.