• Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or grease with nonstick cooking spray.

Cookie Layer

• In a stand mixer fitted with paddle attachment, cream together the softened butter, white sugar and brown sugar until light and fluffy.
• Add the egg and vanilla extract, beat until fully incorporated.
• Add the dry ingredients: baking soda, salt and all purpose flour. Mix on low speed just until combined.
• Take ¾ of the dough and press it into an even layer in prepared baking dish. Set the remaining dough aside.
• Sprinkle the chocolate chips over the dough and lightly press them into the dough.

Brownie Layer

• Melt the butter in a microwave safe bowl or on the stove over low heat.
• To the melted butter, add the unsweetened cocoa powder and instant coffee. Whisk well until completely smooth.
• Next, whisk in the granulated sugar.
• Now add the eggs and vanilla extract. Whisk together until fully incorporated.
• Switch to a rubber spatula or wooden spoon. Add the dry ingredients: salt and all purpose flour. Stir together until there are no more white streaks.
• Spread the brownie batter over the cookie dough in an even layer. An offset spatula works great!
• Now take the remaining cookie dough and place chunks of it over the brownie batter.
• Sprinkle the candy coated chocolates over the top.
• Bake the bars for 40-45 minutes until the center is no longer jiggly. If the top cookie layer looks to be getting too brown, you can lightly cover it with aluminum foil.
• Let bars cool completely then slice and serve!