‘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. 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! Today is the big reveal when each participating blogger will be posting their cookie swap recipes. So here goes… I baked Espresso Chocolate Chip Biscotti, a tasty “dunking” cookie to share with the bloggers on my list.
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. The OXO Baker’s Silicone Decorating Bottle Kit worked perfectly for decorating my biscotti–easy to use and easy clean up!
As for this biscotti, both coffee and chocolate in one little cookie? Absolutely! 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.
When my shipping list arrived, I was really excited to see a couple of familiar blogs—although a little intimated, I might add! My ship to list included Elizabeth at Food Ramblings, Jennifer at Bake or Break, and Elizabeth at SugarHero! (Each of these ladies has a fabulous blog—please go check them out!)
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. They were just scrumptious, every one!
Merry Christmas, Friends!
DID YOU MAKE THIS ESPRESSO CHOCOLATE CHIP BISCOTTI RECIPE?
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- 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 oven to 325 degrees. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
- In a small bowl, stir together vanilla and espresso powder until dissolved; set aside.
- In a large bowl, beat sugar and eggs + egg yolk with electric mixer at medium speed until light and pale yellow, about 2 minutes. Beat in melted butter, then the vanilla-espresso mixture, just until smooth. Add the flour mixture and beat at low speed 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 and place on wax paper until chocolate hardens.
Recipe from The Ultimate Chocolate Cookie Book by Bruce Weinstein & Mark Scarbrough, 2004.
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Amount Per Serving: Calories: 148 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 28mg Sodium: 52mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 2g