Simple Chocolate Espresso Biscotti
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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.
Table of Contents
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!
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Anthony's Organic Espresso Powder
Nuts.com Organic Dark Chocolate Chips
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
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. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- 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 half 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!
FAQ's
No, while it may seem like you could just use coffee, don't do that. Espresso powder is incredibly flavorful for using just a small amount and it also is a powder, not a liquid. The amount of coffee you'd need for flavor would be just way too much liquid for this recipe. You can always skip the espresso powder, if you don't have it, but the flavor will be just chocolate then. If you have a coffee extract or flavor, you could use that in its place.
Yes, feel free to swap the dark chocolate chips for semi sweet, milk, or even white chocolate.
Yes, I offer a simple gluten free adjustment in the Notes at the bottom of the recipe! I even link to the flour I used to test this with.
Homemade biscotti is crispy so it needs to be stored in a cool dry place. I like to leave mine out on a plater on the counter for a few days while I enjoy it. Don't store biscotti under a cake dome or in an airtight container as it can become soggy.
Craving More?
Simple Chocolate Espresso Biscotti
Ingredients
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 tablespoon espresso powder
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- 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.
Notes
Nutrition
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