Chocolate Chip Espresso Bars Recipes

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ESPRESSO CHOCOLATE CHIP COOKIE



Espresso Chocolate Chip Cookie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 11

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  • In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
  • Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
  • Serve warm with a glass of milk.

CHOCOLATE CHIP ESPRESSO BARS



Chocolate Chip Espresso Bars image

Make these delicious Chocolate Chip Espresso Bars in just a few minutes using healthy ingredients to satisfy your sweet tooth. If you love chocolate and coffee this recipe is for you. (Paleo, Vegan, Gluten-free)

Provided by Adriana Harlan

Categories     Dessert

Time 1h55m

Number Of Ingredients 10

1/2 cup pecans (chopped)
1 cup blanched almond flour
4 tablespoons raw cacao powder
1 tablespoon raw honey (or maple syrup)
6 tablespoons coconut oil (melted)
1 can full fat coconut milk
2 tablespoons raw honey
1/4 cup semisweet mini chocolate chips (plus more for topping)
1/2 teaspoon ground coffee
pinch fine himalayan salt

Steps:

  • Preheat oven to 350°F and line an 8x8-inch pan with parchment paper covering all four sides.
  • Mix all ingredients for the crust and evenly distribute across the bottom of the pan.
  • Bake for 10 minutes.
  • In a medium saucepan, bring the coconut milk and honey to a light boil, then simmer on low for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
  • Melt the chocolate chips in a double boiler.
  • Add 3/4 cup of the cooked coconut milk to the melted chocolate along with the ground coffee and salt, then stir to combine.
  • Pour mixture over the crust and bake for 20 minutes at 350°F.
  • Remove from oven and immediately sprinkle top with chocolate chips, then set over a wire rack to cool.
  • Once cooled cut into squares and serve.

Nutrition Facts : Calories 257.1 kcal, Carbohydrate 11.4 g, Protein 3.7 g, Fat 23.9 g, SaturatedFat 14.2 g, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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