Frosted Mocha Cookie Bars

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Bars, Chocolate | August 30, 2017 | By

You like coffee, right? And chocolate, obviously. And so you probably like things that combine them. Cool, me too, glad we got that straight. 

These bars are that. A sweet, rich, frosted cookie bar that tastes like deep dark chocolate and bold espresso. That description was dramatic, I know, but really I love these. 

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Also, can I just be honest with you for a minute when I say that sometimes baking several batches of individual cookies kinda just takes way too long? I start making cookies all the time and then by oven swap 5 I’d rather die than keep baking. So when you can just stuff all the cookie dough onto one pan, bake it one single time, and slice it up- DO IT. 

Anyways, on to other matters.

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My book is nearly done! Not published-done, but writing and photographing recipes is nearly complete, and I’m so thrilled. I can’t wait to look at all the work I’ve done finished and ready to send off. Also, I’m pretty sure my oven could use a little rest- I’ve been baking multiple times a day on the weekends you guys, pretty much every weekend. 

So sometimes baking something easy, yet rewarding like these babies is the perfect thing. I use dark cocoa powder in all my recipes, including these. I’m not exactly sure what it is about living at a high altitude, but I just can’t get a strong chocolate flavor to come through with regular cocoa. 

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I actually use Hershey’s Special Dark Cocoa Powder, mainly because it’s available at regular grocery stores. Also though, it’s a blend of regular cocoa and dutch processed cocoa, so it interchanges nicely in recipes. 

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I’m also using instant expresso powder in this recipe, which brings out a strong coffee flavor without the need to dilute the cookies or frosting too much.

Hope you guys enjoy this one as much as I do!

Frosted Mocha Cookie Bars

Ingredients

  • For the cookies:
  • 2 3/4 cups flour
  • 1/3 cup dark cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 tsp. instant espresso powder
  • 1/2 cup softened butter
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 1 egg
  • 3 tbs. water
  • 1 tsp. vanilla extract
  • For the frosting:
  • 1 cup softened butter
  • 3 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 3 tbs. strongly brewed instant espresso
  • 1 tsp. instant espresso powder
  • 1/4 tsp. salt

Instructions

  • For the cookies:
  • Preheat your oven to 350 degrees, and grease a 9x13 inch baking pan.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder. Set aside.
  • In a large bowl, beat together the butter, canola oil, sugar, and powdered sugar until fluffy.
  • Add in the egg, water, and vanilla, and mix until combined.
  • Slowly add in the flour mixture, and mix until completely incorporated.
  • Spread the dough evenly in your prepared pan, using an off-set spatula.
  • Bake for 14-16 minutes, or until the dough is set.
  • Cool completely before frosting.
  • For the frosting:
  • In a medium bowl, beat together the softened butter and powdered sugar until the butter has been dispersed fairly well in the sugar, but the mixture has not fully come together.
  • Beat in the brewed espresso, instant espresso powder, and salt, and mix until the frosting is smooth.
  • Spread evenly over the cooled cookie bars.
  • Slice, and enjoy!
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