Espresso Chocolate Chip Cookies

Course baking

Cuisine cookies

Keyword chocolate, cookie bars, espresso

Prep Time 15

Cook Time 30

Total Time 1

Servings bars

Calories 186kcal

Author Bruce and Dina Miller

Preheat oven to 375 F. standard overn or 350 F. convection oven.
Cream butter and sugar.
1 cup butter, 1 cup sugar
Add salt, vanilla, almond extract and espresso powder to combine. Add in flour, and mix.
1/2 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 2 Tablespoons Instant Espresso Powder
Add in flour, and mix.
2 cups flour
Add in chocolate chips. Mix in.
2 cups chocolate chips
Press dough into an ungreased 9 X 13 pan. Sprinkle slivered almonds over top off cookie dough, and press gently. Bake for 25-30 minutes until a golden brown on almonds forms.
2/3 cup slivered almonds
Remove from oven, and allow to sit for 5 minutes. Flip pan over onto a cutting board. This is important: Do not wait LONGER than 5 minutes to cut. You will cut when still slightly warm, otherwise the bars are too hard to cut.
Use a sharp knife or a pizza cutter to cut bars. We like to do narrow bars, but any shape will do!
Once bars are cut, allow to cool until set up. Bars will become crunchy, once cooled. Do not move cookie bars when they are still warm, or they will break.
Store cooled bars in an air tight container.

These bars freeze well.