Espresso Chocolate Chip Cookie Bars
These espresso chocolate chip cookie bars are what you make when you want something bold, sweet, and a little indulgent without a lot of effort. The espresso gives the chocolate a deeper, richer flavor that makes each bite taste like a coffee shop treat. They come together fast, bake up soft and chewy, and always disappear way quicker than you expect. Perfect for coffee lovers, chocolate fans, or anyone who wants an easy bar cookie that everyone will love.
Why You’ll Love These Espresso Chocolate Chip Cookie Bars
- The coffee flavor makes the chocolate taste even richer.
- Everything mixes in one bowl which keeps cleanup easy.
- The texture hits that sweet spot between soft, chewy, and a little gooey.
- The bars slice cleanly and pack well for sharing.
- You can adjust the espresso strength to suit your taste.
Recipe Tips
- Use instant espresso powder so it dissolves smoothly into the batter.
- Line the pan with parchment to lift the bars out without crumbling.
- Let the bars cool before slicing so they hold their shape.
- If the edges brown too quickly, tent the pan with foil for the last few minutes.
- Stir the dough gently once you add the flour to keep the bars tender.
Espresso Chocolate Chip Cookie Bar Variations
- Swap half the chocolate chips for chopped dark chocolate.
- Add a handful of chopped walnuts or pecans for crunch.
- Mix in a teaspoon of cinnamon for a mocha twist.
- Drizzle cooled bars with melted chocolate or a coffee glaze.
- Add a tablespoon of cocoa powder for a deeper chocolate flavor.
Espresso Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Heat the oven to 350°F and line 9X13 pan with parchment or grease
- Stir the melted butter with both sugars until smooth.
- Mix in the eggs, vanilla, and espresso powder.
- Add the flour, baking soda, and salt and stir until the dough comes together.
- Fold in the chocolate chips.
- Spread the dough in the pan and smooth the top.
- Bake about 25 to 30 minutes until the center is set but still soft.
- Cool before slicing so the bars hold their shape.
Notes
- Calories: 275
- Protein: 3g
- Carbs: 34g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 1g
- Sugar: 22g
- Sodium: 150mg
FAQ: Espresso Chocolate Chip Cookie Bars
You can, but the flavor won’t be as strong and it may make the batter too wet. Espresso powder gives the best, most reliable flavor.
Melted butter helps give these bars their chewy texture. Using softened butter will make them more cake-like.
You can, but the espresso is what deepens the chocolate flavor. The bars will still be good, just sweeter and less bold.
Chocolate chips work well, but chocolate chunks give you bigger melty pockets. Use whatever you love most.
Yes, but the flavor won’t be as bold. If you use instant coffee, double the amount for a stronger taste.
The top should look set and lightly golden, and the center should no longer jiggle when you nudge the pan. A toothpick should come out mostly clean with a few moist crumbs.
You can reduce the sugar by about a quarter cup without affecting the texture too much. Any more than that and the bars won’t be as chewy.
You can swap up to a quarter cup of the flour for vanilla or chocolate whey protein. Anything more will dry the bars out.
They likely baked a few minutes too long. Pull them when the center still looks a bit soft, and they’ll finish setting as they cool.
Yes. They keep well for up to three days at room temperature in an airtight container. The flavor actually gets richer by day two.
Check Out These Dessert Recipes:
- Espresso Brownies: rich brownies with a smooth coffee kick.
- Chocolate Fudge Brownies: dense, gooey, classic fudge brownies.
- Lemon Brownies: bright, tangy bars with a soft, cakey texture.
- Mini Brownies: bite size brownies that stay fudgy in the center.
- Double Chocolate Chip Cookies: chewy cookies overloaded with chocolate.
- Chocolate Chip Brownies: fudgy brownies studded with melty chocolate chips.