My version of the recipe, smaller and with my own take.
Course Dessert
Keyword cookie, cookie bar
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 15bars
Equipment
mixer optional, but makes getting that fluffy texture on the butter easier
sifter
oven
2 mixing bowls
ostensibly, 8x8 baking pan or, for the first time I made it, two foil take out trays
Ingredients
Dry
40gramswhole wheat flour
80gramsall purpose flour
½tspbaking soda
½tspsalt
¼tspcinnamon
Wet
½cupbutter(one stick) Softened, to room temperature
¾cupbrown sugarfirmly packed
¼cupgranulated sugar
1wholeegg
1tspvanilla
Coffee Mixture (cooled to room temperature)
1tspespresso
1 ½tsphot water
Mix ins
⅓cupwhite chocolate chips
⅓cupdark chocolate chips
⅓cupbutterscotch chips
1tblspchia seeds
1tblsphemp seeds
Instructions
Getting Started
Grease baking pan with butter wrapper or other grease
If using a full oven get it preheating. I am using my fancy microwave toaster oven that preheats nigh instantly so I wait until later to getting started.
Dry
Add all dry ingredients through a sifter. This is to trap air in these ingredients, not to measure them, so make sure to turn out the wheat bran that gets caught in the sieve into the ingredients. Set this aside and turn to your other mixing bowl.
Wet (scrape down the bowl periodically if using a mixer)
Beat the butter until it is whipped and airy
Add the sugar and beat until fluffy
Add egg and beat until fluffy and well incorporated
Add about half of the dry mixture and all of the mix ins you would like to have
Add the coffee and vanilla
Add the other half of the dry ingredients
Baking
Carefully scoop out the dough and spread into pan. If using two takeout pans like I did, it's useful to pass the two over a scale to get the dough divided evenly. I had about 300ish grams in each tray.