ESPRESSO CHOCOLATE CHIP COOKIE
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.
MOCHA BARS
"I get a lot of requests for these moist bars when we make box lunches for church meetings," reports Flossie Alers of Clinton, Maryland. "Chocolate chips make a sweet topping."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.
Nutrition Facts : Calories 191 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
ESPRESSO BARS
This recipe is for all you coffee lovers out there! A light frosting of coffee cream cheese on dark, moist bars mimics the cream on a cup of espresso. If you can't find instant espresso, regular instant coffee will do. This recipe comes from HOMEMAKER'S magazine.
Provided by Boyz 5
Categories Bar Cookie
Time 35m
Yield 15 bars
Number Of Ingredients 14
Steps:
- Dissolve espresso powder in water; set aside.
- In mixing bowl, cream together butter and sugar.
- Add eggs, espresso mixture and vanilla; beat just until blended.
- Sift together flour and cocoa; stir.
- Spread batter in greased 9-inch square baking pan.
- Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
- FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
- Gradually beat in enough icing sugar to give spreading consistency.
- Spread over cooled base.
- Dust top lightly with cocoa through a small sieve.
- (May be wrapped airtight and stored up to 1 day or frozen).
- Cut into bars.
Nutrition Facts : Calories 226.5, Fat 11.4, SaturatedFat 7, Cholesterol 56.9, Sodium 87.2, Carbohydrate 30.5, Fiber 1.1, Sugar 25.3, Protein 2.5
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
CHOCOLATE CHIP ESPRESSO BARS
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
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
ESPRESSO CARAMEL BARS
Provided by Giada De Laurentiis
Categories dessert
Time 2h52m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
- For the caramel:
- While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
- For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
- Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.
More about "chocolate chip espresso bars food"
ESPRESSO CHOCOLATE CHIP BLONDIES - SMELLS LIKE HOME
From smells-like-home.com
4.7/5 (37)Category Brownies | BarsCuisine AmericanTotal Time 37 mins
- Preheat oven to 350° F. Grease and line a 13×9-inch baking pan with parchment paper, making a sling with the paper by leaving a 1-inch overhang over the top of the sides of the pan. You'll need this to lift the blondies out of the pan. If you'll be serving them from the pan, skip the parchment altogether and just grease the pan.
- In a medium bowl, whisk the flour, espresso powder, baking powder, and salt together. In a large bowl, whisk the melted butter and sugar together until well-combined. Whisk the eggs in along with the vanilla. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Fold both types of chocolate chips into the batter, just until combined. Do not overstir.
- Scrape the batter into the prepared pan and work it out to the sides and into the corners of the pan in an even layer. Smooth out the top.
- Bake for about 22 minutes, just until the top is shiny, crackled, and golden at the edges. Do not overbake. Transfer the pan to a wire rack and allow the blondies to cool completely in the pan. When you're ready to cut and serve, pull them out of the pan using the parchment sling and transfer to a cutting board. Cut into 24 or 36 squares.
CHOCOLATE ESPRESSO PIE BARS RECIPE - CHERYL DAY - FOOD
From foodandwine.com
4.5/5 (2)Total Time 3 hrs 45 minsAuthor Cheryl Day
- Make the crust Preheat the oven to 350°. Brush a large rimmed baking sheet with melted butter. Line the baking sheet with parchment paper, leaving a 1-inch overhang.
- In a large bowl, using your fingers, combine the flour with the brown sugar and salt. Drizzle in the 4 sticks of melted butter and stir with a fork until a lumpy dough forms. Press the dough evenly over the bottom and up the sides of the prepared baking sheet. Refrigerate until firm, about 15 minutes.
- Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the center of the oven for about 20 minutes, until lightly browned. Remove the pie weights and parchment paper. Transfer the crust to a wire rack to cool, about 1 hour.
- Meanwhile, make the filling Reduce the oven temperature to 325°. In a heatproof medium bowl set over a saucepan of simmering water, melt the diced butter with the chocolate chips, stirring occasionally, until smooth, about 3 minutes. Stir in the vanilla and remove the bowl from the heat. Whisk in the granulated sugar, espresso, cinnamon and salt until blended. Whisk in the eggs, one at a time. Pour the filling into the cooled crust. Bake for about 45 minutes, until the center is set and the top begins to crack. Transfer the pie to a wire rack to cool completely, about 2 hours.
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