Cookie bars are so simple to put together. Chocolate chip cookie dough, studded with walnuts, dark chocolate and a tiny bit of espresso powder. I based these bars on an old recipe I used to make a decade ago. The source? The bright orange, hard bound Betty Crocker cookbook that was handed down to me years ago. I think these chocolate chip cookie bars kept me coming back again and again to that book.
The only two changes I made was to add a dash of espresso powder and using 60% cacao chips vs. the semi-sweet chocolate chips asked for. There was a time when I thought the only chocolate chips made were those semi-sweet chips that came in the yellow and white packaging. Yes, I did grow up in a tiny town.
This is a hearty bar which is chock full of flavors that may very well transport you back in time. Go ahead, reach for the Betty Crocker cookbook (not the pouch of cookie mix you can find at the grocery nowadays) and make a batch of bars. If you are feeling super decadent add a scoop of ice cream (Ben & Jerry’s Chunky Monkey), a drizzle of hot fudge and a little sliced banana? You are welcome. Thanks for reading!
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup coarsely chopped walnuts
- 2 cups 60% cacao chips
- Preheat the oven to 350*.
- In the bowl of a stand mixer add the butter and sugars and mix until light and fluffy (3 - 5 minutes). Add in the egg, mixing thoroughly, then the vanilla extract. To this wet mixture add in the flour, espresso powder, baking soda, and salt, mixing just until the flour is incorporated. Stir in the chocolate chips and walnuts. Press the dough evenly into a 9X13 pan. Bake at 350* for 20 - 30 minutes until the edges are golden brown and a tester comes out clean. Store these bars in an airtight container for maximum freshness.