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–+ servings
chocolate espresso biscotti stacked on a marble board on a marble table.

Simple Chocolate Espresso Biscotti

Mimi Council
Rich, chocolatey, and perfect for dunking in a big glass of milk or coffee. Try this recipe for Chocolate Espresso Biscotti!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Makes 10 biscotti
Calories 356 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper Sheets

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 dry ingredients: 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 to 15 minutes, until it's cool enough to slice cleanly.
  • Slice into about 10 pieces, separate the slices, 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.

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • 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, start with 28 grams.
  • 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 melted chocolate as well if you prefer. Just melt chocolate, dip and place back on the parchment paper to set. I recommend using about 6 to 8 ounces of chocolate.
  • 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!
  • Gluten Free – Replace the all purpose flour with 227 grams (scant 1 ½ cups) 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.

Nutrition

Calories: 356kcalCarbohydrates: 47gProtein: 6gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 288mgPotassium: 247mgFiber: 3gSugar: 24gVitamin A: 332IUVitamin C: 0.1mgCalcium: 113mgIron: 2mg
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