The most important thing you should know about chocolate chip espresso bars is that they make your entire world smell like you’re baking a small Starbucks coffee shop in your oven. We’re talking cinnamon, sugar, butter, coffee, chocolate… all of my favorite words.
Sidenote: They’re also dangerously addictive. For the same reasons.
… and for the crackly cinnamon-sugar glaze.
They have a super soft, super rich, brown sugar cookie bar base. Swoon. And look at those flecks of cinnamon and coffee! They really make the chocolate flavor pop.
Seriously. These cookie bars rival the sugariness of the graham cracker s’mores candy.
I know. They’re thin.
And if I hadn’t made these, I might be a little closer to that myself. But let me tell you… these bars are so rich and so sugary, that it’s almost like eating some kind of chocolate chip cookie dough frappuccino fudge sheet cake, if there were such a thing.
And there totally should be.
P.S. I really want to make these with half semisweet and half white chocolate chunks. I’m kind of in love with that combination since these cookies.
1 cup (2 sticks) butter, at room temperature
1 cup brown sugar, firmly packed
1 tablespoon espresso powder (I used instant coffee)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups semisweet chocolate chips
2 tablespoons milk
3 tablespoons butter
3/4 cup powdered sugar
1/4 teaspoon cinnamon
In the bowl of an electric mixer, cream together the butter, brown sugar, espresso powder, and vanilla. Slowly add the flour mixture to the butter mixture and mix until just blended. Stir in the chocolate chips. The dough will be very crumbly, with just barely enough dough to hold together the chocolate chips.