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.
- 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
- Preheat the oven to 350 degrees.
- 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.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 2 minutes.
- Add egg and mix on low speed until fully combined.
- Add vanilla and espresso powder and mix on low speed until well incorporated.
- In a medium bowl, whisk together flours, baking powder, baking soda and salt until well combined.
- 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.
- 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.
- Once combined, spread the dough into the prepared pan and use a rubber spatula to press the dough evenly into the pan.
- Top with reserved chocolate chips and gently press into the dough.
- Bake for 20-23 minutes, checking often to be sure top is not browning too quickly. Cover loosely with aluminum foil if needed.
- 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.
- Remove from oven and cool completely on a wire rack before cutting.
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.