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Mocha Chocolate Chip Bars

January 3, 2012 by overtimecook 18 Comments

I’m in love with a dessert. This dessert. I know, it shouldn’t happen, especially to a gal who doesn’t try her desserts, but…well, I can’t help loving this recipe. For starters, it has coffee. In multiple forms. In my book, coffee=awesome. A dessert recipe with coffee? Double awesome.

Then there’s the matter of how absolutely quick these are to make. The first time I made these, I stuck them in the oven and looked at the clock in amazement. The entire thing had taken just minutes from start to finish! I mentally swore off every other kind of cookie besides for bars, then, because I am crazy that way, I set out to make super complicated cookies. Because making such an easy recipe was like, a bonus hour or something.

There is one catch. These bars are pretty difficult to classify. The ingredients are fairly similar to that of chocolate chip-type cookies, but the texture of the end result is a lot closer to a brownie. My coworkers and I were disagreeing wholeheartedly on the matter, until we came to an amicable compromise. “Do you have any more of those delicious fudgey mocha things?”

Call them brownies, call them cookie bars, I just call them awesome.

Mocha Chocolate Chip Bars:

Slightly based on a recipe from recipegirl.com

Ingredients:

1/2 cup chocolate chips, melted and slightly cooled

2 2/3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon instant coffee powder

1 cup butter or margarine

1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2 Tablespoons coffee liqueur

2 cups chocolate chips, some reserved for sprinkling

white chocolate, melted, for decorating (optional)

Instructions:

Preheat oven to 375. Line a 9×13 inch baking pan with parchment paper.

Whisk together flour, baking soda, salt and coffee powder. Set aside.

In the bowl of an electric mixer, cream together the butter and sugars until creamy and well combined. Add the eggs, vanilla and coffee liqueur, beating well after each addition. Add the melted chocolate and beat to combine.

Stir the flour mixture into the wet ingredients, stirring only until just combined. Stir in the chocolate chips.

Spread dough into prepared pan. Dough will be thick and may be hard to spread. The best way to spread it evenly is to wet your hands and use your hands to flatten the dough. Sprinkle reserved chocolate chips over dough.

Bake at 375 for 40 minutes, or until set. Allow to cool completely.

For optional white chocolate drizzle: Spoon melted white chocolate into a ziplock bag. Cut a tiny hole in the corner and pipe the chocolate over the cooled bar before cutting.

Cut bars into squares, kiss your diet goodbye, and enjoy!

Thanks for stopping by! 

-Miriam

 

Sharing this at Sweets For a Saturday

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Filed Under: Bar Desserts, Chocolate, Cookies, Dessert, Super-Easy Tagged With: bar desserts, Chocolate, Cookies, mocha


Comments

  1. Sarah says

    January 4, 2012 at 12:11 am

    One word to describe these: YUMMMMM

    Reply
  2. P says

    January 4, 2012 at 5:18 pm

    They look chewy and delicious and the coffee in them…perfect!

    Reply
  3. shuly says

    January 7, 2012 at 10:27 pm

    mine were dry, what did i do wrong??

    Reply
    • overtimecook says

      January 8, 2012 at 12:06 pm

      Hi Shuly,

      I’m sorry to hear they came out dry. Did you bake them too long? Did you leave out any of the ingredients? If you email me overtimecook at gmail I can try to help you figure out the problem.

      Miriam

      Reply
  4. Lisa @ Sweet as Sugar Cookies says

    January 8, 2012 at 2:59 am

    I bet those bars were eaten up in no time flat. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your bars up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

    Reply
  5. Racheli Kahana says

    February 20, 2012 at 5:27 am

    These are heaven!!! Just baked these last night and already almost half the pan is gone!

    Reply
  6. Bee Em says

    January 16, 2014 at 6:22 am

    Look yummmm
    can’t wait to try them!

    Reply
  7. sara says

    August 21, 2014 at 9:38 am

    Can I use chocolate liquor instead of coffee?

    Reply
    • overtimecook says

      August 21, 2014 at 10:40 am

      That should be fine!

      Reply
  8. Malky says

    February 8, 2016 at 9:46 pm

    These look delish!!! Can I sub the butter/ margarine for oil instead?

    Reply
    • Sara says

      October 7, 2016 at 12:19 pm

      Good question. Did anyone ever try to sub oil instead of margarine for this? and how did it come out?

      Reply
      • AA says

        October 15, 2016 at 1:38 pm

        I swapped the margarine w coconut oil and it was awesome!! Equal sub.

        Reply
  9. Deenie says

    October 7, 2016 at 9:39 am

    I don’t have coffee liquor should i leave out or replace with something else?

    Reply
    • overtimecook says

      October 9, 2016 at 2:47 pm

      Replace it with either chocolate liquor or more coffee.

      Reply
  10. E R says

    October 28, 2016 at 1:29 am

    What is coffee powder?
    If I don’t have it, how can I go about using instant coffee granules?
    Thanks.

    Reply
    • overtimecook says

      October 31, 2016 at 11:21 pm

      It is instant.

      Reply
  11. E R says

    October 31, 2016 at 11:33 pm

    Don’t you need to liquefy it with hot water before adding it in to the mixture?
    (that’s what I ended up doing since I hadn’t heard back from you. I poured approx. 1 tsp. boiling water over the granules to dissolve them and it worked out just fine BH.)
    The brownies were great, though I’d skip the salt next time around and maybe up the coffee a bit for stronger flavor.

    Thanks for all these fabulous recipes. A friend recently led me to your site and I’ve been enjoying ever since.

    Reply
  12. C says

    December 5, 2020 at 6:34 pm

    Hi, I recently tried this recipe based on it’s fabulous reviews. Despite following the recipe perfectly it came out terribly dry! I’ve been thinking about where I went wrong…I baked it in a real metal 9×13 and not disposable, so do you think it needed less baking time? Which type of pan did you use?

    In general, I noticed that many of your baked goods call for 375 temp vs 350, do you have a reason for that?
    thank you for all your amazing recipes!

    Reply

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