Recipe by Muffin Goddess
These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them.
Top Review by under12parsecs
Wow! The orange zest really makes these lovely cookie bars! Absolutely beautiful flavor and I underbaked them a bit so they would stay chewy and gooey. I cut the recipe in half and used 1/4 c white and 1/4 c milk chocolate chips. These are going in the keeper file!
- 414.03 ml all-purpose flour, sifted
- 4.92 ml baking soda
- 4.92 ml salt
- 4.92 ml cinnamon
- 236.59 ml butter, softened
- 354.88 ml firmly packed brown sugar
- 118.29 ml granulated sugar
- 2 large eggs, room temperature
- 9.85 ml instant coffee or 9.85 ml espresso powder, dissolved in
- 14.79 ml hot water, and cooled to room temperature
- 4.92 ml vanilla extract
- 4.92 ml almond extract
- 4.92 ml freshly grated orange zest
- 236.59 ml white chocolate chips
- 236.59 ml toffee pieces
Directions See How It's Made
- Preheat oven to 350°F.
- Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
- Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
- With an electric mixer, beat butter and both sugars until fluffy.
- Beat eggs in one at a time, beating well after each addition.
- Mix in dissolved and cooled coffee, extracts and orange zest.
- Gradually mix in flour mixture.
- Once flour is blended in, stir in chips and toffee bits.
- Transfer batter to prepared pan and spread evenly.
- Bake 25-35 minutes, or until golden brown.
- Cool in pan on wire rack before cutting into bars.