Get ready to experience a mind-blowing fusion of rich, bold espresso and nutty rye in a cookie bar that's about to become your new obsession! These aren't your ordinary cookie bars – they're a sophisticated, grown-up treat that combines the deep, complex flavors of instant espresso with the rustic charm of rye flour and decadent chocolate chunks. Whether you're a coffee enthusiast, a baking adventurer, or simply someone who craves an extraordinary dessert, these Espresso and Rye Cookie Bars will transport your taste buds to a whole new level of deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rye flour
- 1 teaspoon baking powder
- 1 tablespoon instant espresso powder
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the cookie bars.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, instant espresso powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chunks using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Pour the cookie dough into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Bake in the preheated oven for 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cookie bars to a wire rack to cool completely.
- Once cooled, cut into 16 bars and serve. Enjoy your delicious Espresso and Rye Cookie Bars!
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cookie bars.
- Chocolate Chunk Hack: Chop your own chocolate chunks for more rustic, uneven pieces that create pockets of melty goodness.
- Espresso Intensity: Adjust the espresso powder to your taste. For a more pronounced coffee flavor, add an extra half teaspoon.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – this ensures a soft, chewy texture.
- Cooling is Key: Let the bars cool completely before cutting to help them set and make clean, precise cuts.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month for long-term enjoyment.
Nutrition Facts
Calories: 241kcal
Carbohydrates: 38g
Protein: 2g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 49mg
