By:SUZANA GUZMAN
Staff Writer
Prep time: cook time: Total time: Servings:
15 mins 20 mins 45 mins 16
Ingredients-
- 1 tablespoon instant espresso powder
- 1 tablespoon strong brewed coffee
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
Directions-
Step 1: Preheat the oven to 350 degrees F. LIne an 8×8-inch square pan with enough parchment paper to have an overhang on all sides.
Step 2: Stir the espresso powder and coffee together in a small bowl until the espresso powder is completely dissolved.
Step 3: Whisk flour, cocoa, cream of tartar, baking soda, salt, and ¼ teaspoon cinnamon together in a bowl; set aside.
Step 4: Butter, ½ cup white sugar, and brown sugar with an electric mixer together until light and fluffy in a bowl. Beat in espresso mixture, egg, and vanilla until well combined. Stir in flour mixture; mix until a dough just begins to form. Press dough firmly and evenly into the prepared pan using lightly floured hands.
Step 5: Whisk 1 tablespoon of white sugar and the remaining ½ teaspoon of cinnamon together in a small bowl; sprinkle the sugar mixture evenly over the dough.
Step 6: Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 30 mins.
Step 7: Allow cookies to cool in the pan for 10 mins. Use the overhanging parchment to lift cookies out to a wire rack; cool completely before cutting into bars.