Mimi's Organic Eats » Cookie Recipes » Simple Chocolate Espresso Biscotti

Simple Chocolate Espresso Biscotti

This simple Chocolate Espresso Biscotti is light, crispy, and makes the best milk dunking cookie! This is an easy chocolate biscotti with espresso powder and dark chocolate chips. The espresso powder adds a depth of flavor and really brings out the chocolate!

If you love biscotti as much as I do, be sure to check out some of my other favorite biscotti flavors like Chocolate Malt Biscotti, Glazed Oatmeal Raisin Biscotti, or my Kamut Flour Biscotti.

simple Chocolate espresso biscotti, chocolate biscotti with espresso powder

Why You'll Love This Recipe

You will love this simple Chocolate Espresso Biscotti because it is so easy to make! Biscotti is just cookie dough that’s formed into a log, baked, then cut, and baked again. So, biscotti is really easy to make, just as easy (if not easier than cookies)!

This rich chocolate biscotti with espresso powder also has dark chocolate chips for a simple Chocolate Espresso Biscotti that goes perfectly with coffee or a big glass of milk. If you are a cookie dipper, then this biscotti is one you will love!

simple Chocolate espresso biscotti, chocolate biscotti with espresso powder

How to Make Simple Chocolate Espresso Biscotti

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, cocoa powder, espresso powder, baking powder, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and mix to combine completely.

Step 2

Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.

Step 3

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.

simple Chocolate espresso biscotti, chocolate biscotti with espresso powder

Ingredients for Simple Chocolate Espresso Biscotti

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Anthony's Organic Espresso Powder

Nuts.com Organic Dark Chocolate Chips

simple Chocolate espresso biscotti, chocolate biscotti with espresso powder

Tips for Chocolate Espresso Biscotti

• Make sure your butter is soft. I like to leave butter out at room temperature overnight to allow it to soften naturally. If you have to microwave it, be sure to only microwave for 10 seconds per 1/2 cup. If you have to do a couple intervals that’s okay, but don’t ever go for longer as you can melt portions of the butter.

• If biscotti seems sticky and it’s sticking to your hands, you can add a bit more flour. This can happen if your eggs are too large. One large egg should weigh about 50 grams, but sometimes they can weigh more, and this can cause cookie dough to be too sticky. So, if you are not weighing eggs, and you notice this happens, don’t be afraid to add a little more flour.

• You can use any kind of chocolate you like for this biscotti. I used dark chocolate chips, but you can use semi sweet chocolate, milk chocolate, or even white chocolate!

• You can dip the biscotti in chocolate as well, instead or even in addition to adding it in. If you want to do this just melt chocolate and dip the whole side or half the biscotti into the melted chocolate and place on a baking sheet with parchment paper to set.

• Be sure to store biscotti in a cool dry place so it will last. Biscotti is crispy, so it shouldn’t be stored in an airtight container or cake dome, because this can make it soggy! I leave biscotti out on the counter on a plate, which is the best way to store it!

simple Chocolate espresso biscotti, chocolate biscotti with espresso powder

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Simple Chocolate Espresso Biscotti

Recipe by MimiDifficulty: Easy
Makes

12

biscotti

Rich, chocolatey, and perfect for dunking in a big glass of milk or coffee. Try this recipe for Chocolate Espresso Biscotti!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 2 organic large eggs

  • 212 grams (1 2/3 cups) organic all purpose flour

  • 43 grams (1/2 cup) organic Dutch cocoa powder, sifted

  • 1 tablespoon organic espresso powder

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon fine sea salt

  • 198 grams (1 cup) organic dark chocolate chips

Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, cocoa powder, espresso powder, baking powder, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and mix to combine completely.
  • Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
  • Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 7 days.

Recipe Video

Notes

  • Gluten Free – Replace the all purpose flour with 227 grams (scant 1 1/2 cups) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

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