Posted by: Emily | January 19, 2009

Coffee Crunch Amazing

If you subscribe to Bon Appetit magazine you might have read an article about these cookies, called Coffee Crunch Bars.  The article is really good and made me need to bake them ASAP.  I checked the reviews on and they were pretty mixed.  A lot of people didn’t like them because they were too crunchy but at chez Frenchie we loved them, maybe a little too much.  The mother-in-law is blaming these on the fact that her pants don’t fit anymore.  Not my fault if you have no self control!  

They are pretty crunchy but I think if you make sure you don’t bake them too long you won’t break any teeth.  I did 45 minutes and the edges were still a little too overcooked but the middle pieces were perfect!!

These are amazing with a cup of coffee, or tea, or for breakfast, or after dinner, or in the shower.  Well, they are just amazing.  


  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cups (firmly packed) dark brown sugar
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup sliced almonds

Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.

Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).

Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.

Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.


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