This recipe is from a book I received as a gift some years ago. "The Cookie Bible" doesn't have an author listed but the ISBN is 978-1-4127-2009-0
Course Dessert
Keyword cookie, cookie bar
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 30bars
Author The Cookie Bible
Equipment
sieve
2 mixing bowl
9 x 13 baking pan close to 23/33 cm
oven
Ingredients
Dry
1 ¾cupall purpose floursifted (1 cup is 130g for me)
1tspbaking soda
1tspsalt
½tspcinnamonground
Wet
1cupbutter(two sticks) Softened to room temperature
1 ½cupbrown sugarfirmly packed
½cupgranulated sugar
2wholeeggs
1tsporange zestoptional
Cooled to room temp:
2tspinstant coffee or espresso
1tblhot water
Mix Ins
1cupwhite chocolate chips
1cupchocolate covered toffee bits
Instructions
Preheat oven to 350℉ / 175℃
Using the grease of your choice or the wrappers from the butter, grease the 9x13 baking pan
Combine flour, baking soda, salt and cinnamon in large bowl; set aside
Beat butter and sugars with electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add coffee mixture, vanilla and orange peel, if desired; beat well. Stir in chocolate chips and toffeee bits.
Pour batter evenly into prepared pan. Bake 25 to 35 minutes or until golden brown. Cool completely in pan on wire rack; cu into bars.
Notes
The recipe as written in this book never specifies when to add the flour, so I do so after the eggs in parts, using the coffee to slacken the mixture again.