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Espresso Chocolate Chip Biscotti

Espresso Chocolate Chip Biscotti - a burst of coffee and chocolate in one delicious cookie!
Course Dessert
Cuisine Italian
Keyword biscotti, chocolate, cookie, espresso
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 3
Author sheilathigpen


  • 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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