Ingredients

• 1 tablespoon instant espresso powder
• 1 tablespoon strong brewed coffee
• 1 cup all-purpose flour
• 0.25 cups unsweetened cocoa powder
• 0.5 teaspoons cream of tartar
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.25 teaspoons ground cinnamon
• 0.5 cups unsalted butter , softened
• 0.5 cups white sugar
• 0.25 cups firmly packed brown sugar
• 1 large egg , at room temperature
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
2. 2 Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
3. 3 Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
4. 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. 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. 6 Bake in the preheated oven just until the dough in the center of the pan feels barely set, 20 to 23 minutes.
7. 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.

Nutrition per serving