Unbelievably Delicious Mocha Cookie Bars

1. Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.

2. Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.

3. Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.

4. Beat butter, 1/2 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.

5. Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.

6. Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.

7. Allow cookies to cool in the pan for 10 minutes. Use the overhanging parchment to lift cookies out to a wire rack; cool completely before cutting into bars.

Cook’s Note:

You can use hot water in place of brewed black coffee to dissolve the espresso powder. You can also add 1/2 cup chocolate chips to these, if desired. Simply fold them in before pouring the dough into the pan.