Espresso Chocolate Chip Biscotti, with a burst of coffee and chocolate in one delicious cookie, is perfect for dunking in a cup of coffee while relaxing by the fire. Flavored with espresso powder and studded with mini chocolate chips, I like to ice my biscotti cookies with melted chocolate and sprinkles for the season.
A delicious treat, biscotti is a twice-baked Italian cookie. Biscotti’s crisp, firm texture ensures it ships well, making it a good choice for gifting to friends both near and far.
Every Christmas season my husband starts hinting around December 1 that it’s about time for me to bake a batch (or two) of biscotti. He loves having biscotti in our cookie jar for his morning coffee breaks and as an evening snack — and so do I!
‘Tis the season of giving and cookie swaps!
This year I participated in the 4th Annual Great Food Blogger Cookie Swap, a fun way to share cookies and support a good cause at the same time!
Entry fees and donations were collected for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the United States than any other disease.
As part of this charity cookie swap, brand partners—including OXO and Dixie Crystals—matched our donations dollar for dollar (up to $3000) and even shipped each blogger a “thank you” gift for their support.
Espresso Chocolate Chip Biscotti
Today is the big reveal when each participating blogger will be posting their cookie swap recipes. I baked Espresso Chocolate Chip Biscotti, a tasty “dunking” cookie to share with the bloggers on my list.
For the swap, I baked and shipped cookies to three assigned food bloggers, then waited to see what goodies would arrive in my mailbox from three other surprise bloggers—all delicious fun!
- All-purpose flour
- Baking powder
- Kosher salt
- Vanilla extract
- Instant espresso powder — I like King Arthur brand
- Granulated sugar
- Unsalted butter
- Mini semi-sweet chocolate chips
- Plus, semi-sweet chocolate chips or melting chocolate
How to make chocolate chip biscotti
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the sugar with 2 eggs and 1 egg yolk until light and pale yellow. Add in melted butter and mix again.
- In a small bowl, stir together the vanilla and espresso powder until dissolved, then add to the dough mixture.
- With the mixer on low speed, add the flour mixture and beat until a crumbly dough forms.
- Use a wooden spoon to stir in the chocolate chips.
- Empty the dough onto a work surface lightly dusted with flour. Knead the dough for about 30 seconds until it begins to hold together.
- Divide the dough in half and shape into two logs (10 inches long by 1 inch high). Place the logs about 4 inches apart on the baking sheet.
- Brush each log with an egg white wash and bake for 45 minutes. Cool on the baking sheet for 30 minutes.
- Carefully transfer logs to a cutting board and use a serrated knife to slice into small cookies about 1/2 inch think.
- Place the cookies cut side down on the baking sheet and bake for 7 minutes. Flip the cookies over and continue baking for 7 more minutes.
- Cool completely on a wire rack, then dip one end into melted chocolate and place on wax paper until the chocolate hardens.
Biscotti baking tips
Making biscotti takes a little practice, but with these tips you’ll be a pro before you know it!
- Always preheat your oven before you bake biscotti.
- Start with butter and eggs that have been brought to room temperature.
- Use a stand mixer to cream together the butter, sugar, and flavorings until smooth.
- Slowly add the flour and mix on low speed just until it is no longer visible.
- Before slicing, brushing the logs with water will reduce the amount of crumbling. Always slice straight down.
Is biscotti dough supposed to be sticky?
Biscotti dough will be very sticky. For this recipe, you’ll knead the dough on a lightly floured surface for a few seconds before shaping into logs. Wetting your hands can help with the handling as you shape the logs.
How long will biscotti keep?
When stored in an airtight container, biscotti will stay fresh for 2 to 3 weeks at room temperature.
Why is my biscotti so crumbly?
If you start to slice the biscotti while it is still warm, it will tend to crumble. If the biscotti does start to crumble, brushing the top with a small amount of water may help.
Why is my biscotti so soft?
If your biscotti is soft, you probably didn’t bake it long enough to dry out the cookies the second time around. Also, if the cookies are sliced too thick they will require more baking time to properly crisp up.
How long should biscotti cool before slicing?
Let the biscotti logs cool for 30 minutes before you slice into cookies. Always use a serrated knife and cut straight down for the best results.
The cookie swap
The excitement continued as I waited for my cookies to arrive, anticipating where they’d come from and what recipe would be shared. Let me just say, there are some very talented bakers out there in the blogosphere!
I received three beautifully delicious packages—tasty Peppermint Bark Sugar Cookie Bars from Kristy at HoneyPlate, beautiful Iced Chocolate Peppermint Cookies from Allie at Baking a Moment, and delicate Peppermint, Irish Mocha, Spiced Cranberry, and Old-Fashioned Cocktail Macarons from Morgan at Peaches Please.
This Chocolate Chip Biscotti recipe is time consuming, but the end result is so worth the effort! Luckily, I baked two batches of these delicious cookies—enough to package and send a dozen each to three bloggers plus share with my biscotti baking assistant.
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons instant King Arthur espresso powder
- 1 cup Dixie Crystals sugar
- 2 large eggs plus 1 large egg yolk, at room temperature
- 2 tablespoons butter, melted and cooled
- 1 1/2 cups mini semi-sweet chocolate chips
- 1 large egg white + 1 teaspoon water, beat with fork in small bowl until frothy
- 12 ounces semi-sweet chocolate chips or melting chocolate discs, like Ghiradelli
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In a small bowl, stir together the vanilla and espresso powder until dissolved.
- To the bowl of a stand mixer, add the sugar and eggs + egg yolk and beat at medium speed until light and pale yellow, about 2 minutes.
- Add in the melted butter, then the vanilla-espresso mixture, and beat just until smooth.
- With the mixer on low speed, gradually add the flour mixture and beat until a crumbly dough forms.
- Using a wooden spoon, stir in the chocolate chips, just enough to distribute.
- Lightly dust work surface with flour and knead the dough for about 30 seconds until it begins to hold together. Divide the dough in half, then shape into two logs about 10 inches long and 1 inch high. Carefully transfer to prepared baking sheet, placing logs about 4 inches apart.
- Brush each log with the egg white wash, then bake for 45 minutes or until light brown and firm to the touch. Cool on the baking sheet for 30 minutes.
- Transfer logs to a cutting board and using a serrated knife slice, into small cookies about 1/2 inch think. Place 1/4 inch apart cut side down on baking sheet.
- Bake for 7 minutes, then flip cookies over and continue baking for 7 more minutes, or until lightly toasted. Transfer to a wire rack to cool completely.
- Place the 12 ounces of chocolate chips or melting chocolate discs in a microwave safe bowl. Heat for 30 seconds at 50% power, then stir. Continue heating in 20 second increments, stirring until completely melted and smooth. Dip half of each cookie into melted chocolate or use an off set spatula to ice the tops. Add sprinkles and place on wax paper until the chocolate hardens.
Recipe from The Ultimate Chocolate Cookie Book by Bruce Weinstein & Mark Scarbrough, 2004.
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Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 52mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
Did you make this recipe?
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