Chocolate Espresso Biscotti
Makes 30-35 cookies
2 cups flour
1 cup (about 5 oz) chopped semi-sweet chocolate
1/3 cup unsweetened cocoa powder
3 tablespoons instant coffee or espresso powder
3/4 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup granulated sugar
2 tablespoons butter, melted (I used salted)
1 teaspoon pure vanilla extract
- Preheat oven to 350°
- Combine the flour, chocolate chunks, cocoa, espresso, salt and baking soda in a bowl. Mix and set aside.
- With an electric mixer, or by hand, combine the butter, sugar, eggs and vanilla. Next, slowly add in the flour mixture and mix until fully combined. The dough will be very sticky.
- With well floured hands, form two logs of dough on a parchment covered cookie sheet (I really recommend using parchment here as the dough is very sticky and it also seems to help the bottoms from burning). The logs should be about 12 inches long and 2 inches wide.
- Bake until firm (about 35 minutes). Take the biscotti out of the oven and let cool on the sheet for 30 minutes.
- Using a serrated knife, slice each log into 1/2-1inch pieces. Lay each cookie on its side and bake for an additional 10-15 minutes until centers are dry. Remove from the oven and let the biscotti rest, allowing it to cool and harden completely. Quick lesson: “Biscotti” means “twice-baked.”