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Espresso and Rye Cookie Bars

espresso-rye-cookie-bars
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These espresso and rye cookie bars are slightly nutty, ultra chocolatey, and have a hint of coffee flavor making them unbelievably delicious. There’s just one pan and thirty minutes standing between you and this game-changing dessert.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla
  • 1 TBSP espresso powder
  • 1 1/4 cups all purpose flour
  • 1 cup dark rye flour
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 3/4 cups chocolate chips (I use a mix of bittersweet and semi-sweet)
  • flakey sea salt for sprinkling, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a 13 x 9 inch baking pan with non stick spray and line with parchment paper, allowing the sides to lift up and over the edges of the pan. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 2 minutes.
  4. Add egg and mix on low speed until fully combined.
  5. Add vanilla and espresso powder and mix on low speed until well incorporated.
  6. In a medium bowl, whisk together flours, baking powder, baking soda and salt until well combined.
  7. Add the flour mixture to the butter mixture in three additions, mixing on low speed until just barely combined. A few streaks of flour should remain.
  8. Remove the bowl from the mixer and using a wooden spoon, stir in 1 1/4 chocolate chips, reserving 1/2 cup for the top of the bars.
  9. Once combined, spread the dough into the prepared pan and use a rubber spatula to press the dough evenly into the pan.
  10. Top with reserved chocolate chips and gently press into the dough.
  11. Bake for 20-23 minutes, checking often to be sure top is not browning too quickly. Cover loosely with aluminum foil if needed.
  12. Bars are done when edges are set and golden brown and there is a slight jiggle in the center of the pan. Do not over bake.
  13. Remove from oven and cool completely on a wire rack before cutting.

Notes

Recipe inspired by The Sweet & Simple Kitchen and The Boy Who Bakes.
Store in a cool, dry place for up to 3 days.
Bars may be frozen tightly wrapped for up to 2 months.

Find it online: https://athomebyheather.com/espresso-and-rye-cookie-bars/