Cafe-au-lait Chocolate Chip Bars
Yummy. Inspired by the region that helped make really good coffee a national obsession, here's maybe the most delicious bar cookie recipe I've created in a long time! You can vary the flavor of these depending on the coffee blend you prefer. Even I was surprised by how luscious these tasted! Serves 8 (2 each)
Yummy. Inspired by the region that helped make really good coffee a national obsession, here's maybe the most delicious bar cookie recipe I've created in a long time! You can vary the flavor of these depending on the coffee blend you prefer. Even I was surprised by how luscious these tasted! Serves 8 (2 each)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg or equivalent in egg substitute
- 1/4 cup reduced-calorie margarine
- 1/4 cup land o lakes no-fat sour cream
- 1/2 cup cold coffee
- 1/2 cup sugar twin or sprinkle sweet pourable
- 1 cup all-purpose flour + 2 tablespoons
- 1/4 cup mini chocolate chips 1 ounce
- 1/4 cup walnuts 1 ounce, chopped
- Carbohydrate 15.4734215625 g
- Cholesterol 15.24875 mg
- Fat 3.07283875 g
- Fiber 0.506468759557232 g
- Protein 2.16087 g
- Saturated Fat 1.1273996875 g
- Serving Size 1 1 Serving (38g)
- Sodium 171.0264375 mg
- Sugar 14.9669528029428 g
- Trans Fat 0.30474690625 g
- Calories 97 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray a 9" x 9" cake pan with butter-flavored cooking spray.
- In a large bowl, combine margarine, sour cream, and egg.
- Stir in coffee and Sugar Twin.
- Add flour, baking powder, baking soda, and cinnamon.
- Mix gently just to combine.
- Fold in chocolate chips and walnuts.
- Spread batter into prepared cake pan.
- Bake for 20 to 22 minutes.
- Place cake pan on a wire rack and allow to cool completely.
- Cut into 16 bars.
Cold coffee acts as the primary liquid in this batter, imparting both moisture and distinct aromatic compounds that infuse the crumb during baking. Liquid coffee introduces water without adding bulk, while its dissolved solids carry roast flavors directly into the flour matrix. Stronger brews yield sharper notes, whereas lighter roasts fade into the background behind the cinnamon and chocolate. Brewing the coffee ahead and chilling it ensures the temperature does not prematurely activate the leavening agents before the pan enters the oven.
Reduced-calorie margarine and non-fat sour cream replace standard high-fat dairy components, altering how the structure sets. Reduced-fat spreads contain higher water percentages and added air, which reduces the shortening power needed to tenderize gluten strands. Non-fat sour cream introduces acidity, reacting directly with the baking soda to generate carbon dioxide gas pockets. This chemical reaction compensates for the lack of heavy fats, maintaining a tender crumb despite the lower fat content.
Mixing technique dictates the final texture of these bars. Overworking flour with a high moisture content develops excessive gluten networks, leading to a tough, rubbery bite instead of a tender bar cookie. Gentle folding preserves the trapped air from the leavening agents and prevents the mini chocolate chips and chopped walnuts from sinking to the bottom of the 9-inch by 9-inch cake pan.
Baking requires a precise oven temperature of 350 degrees Fahrenheit for 20 to 22 minutes to achieve proper setting without drying out the interior. Once cooled on a wire rack, these bars maintain quality in an airtight container for several days or can be frozen for longer storage. Thawing frozen portions at room temperature restores the original moisture balance without degrading the crumb structure.
