Triple Chocolate Espresso Cookie Bars
- Christine Vienna
- Jul 6
- 1 min read
Triple Chocolate espresso Cookie Bars
By Christine Vienna
Ingredients
1 cup (226g) butter, salted, room temperature
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/2 cup white granulated sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups flour
6 egg yolks
2 tsp vanilla extract
1 1/2 cups chocolate chips, divided
Method
1. Line a 9x9 pan with parchment paper. Spray with non stick baking spray and set aside.
1. In a large bowl add the butter and sugars. With a hand or stand mixer beat on medium high until light and fluffy.
2. Add the 6 egg yolks two at a time, beating well after each addition. Beat in vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until it forms the dough. Do not overmix.
5. Fold in the chocolate: Gently fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup to press into the tops of the cookies later. I used white chocolate, semi sweet, and dark chocolate but any combo or all of one work just as well.
6. Cover and chill pan with dough in refrigerator for 30 minutes.
7. Bake on 350 degrees for 30 minutes or until a toothpick in yhe center comes out with a few moist crumbs. The center will be soft and the outer edges will be browned & look crispy.
8. Let cool, cut into cookie bars or squares and enjoy
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