I cannot believe first year law classes end in one week. And, patting myself on my own back, that I’ve kept up my blog throughout the whole year. I didn’t miss a single post! (Knock on wood.)
And keeping with my theme of awesome cookbook recipes, this one is from The Tassajara Bread Book. I’m borrowing this book from a friend, and it’s definitely a good one. If for no other reason, you should pick it up for the descriptions of recipes – they’re like a fun mix of anecdote and sarcastic tips.
Also, to call these cookie bars is a bit of a misnomer. And it’s not really any kind of coffee cake I’m used to either. I think of coffee cake as a dense dessert – these were super light and airy. Fortunately, they’re also super easy to make.
First, whisk together the whole wheat flour, brown sugar, coffee, cinnamon, nutmeg, and coriander in a large bowl.Using a pastry blender, cut in the butter until crumbly.That’s a pastry blender that I may have stolen back from my mom over Easter without telling her… Thanks Mom!
Press half of the mixture into the bottom of a 9×13 inch cake pan.Using a rubber spatula, stir the sour cream, egg, baking soda, and chopped nuts into the remaining sugar mixture. Sprinkle the chocolate chips over the crust.Spread the batter evenly over the top using the rubber spatula.Bake at 350°F for 25 minutes or until top is springy. Remove from oven to cool completely before cutting.
Those are my super artsy pictures of coffee cake bars. I feel like all of the pictures on Pinterest of food are like stacks of food. I decided I needed to cave and do the same.
Anyways, store in an airtight container and eat for breakfast or dessert! The crust is more like the streusel topping on a coffee cake than a cookie crust, which I consider a positive.
Turkish Coffee Cake Cookie Bars
- 2 cups whole wheat flour
- 1 cup brown sugar, packed
- 2 tablespoons instant coffee
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon coriander
- 1/2 cup butter, chilled
- 1 cup sour cream
- 1 egg, beaten
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts
- 4 ounces chocolate chips
- Whisk together whole wheat flour, brown sugar, coffee, cinnamon, nutmeg, and coriander in a large bowl.
- Cut in the butter using a pastry blender until crumbly.
- Press half of the mixture evenly into the bottom of a 9×13 inch pan.
- Stir the sour cream, egg, baking soda, and nuts into the remaining sugar mixture.
- Sprinkle the chocolate chips over the crust.
- Spread the batter evenly over the chocolate chips to the edges.
- Bake at 350°F for 25 minutes or until top is springy. Allow to cool completely before cutting.