Back by popular demand: Chocolate Chip Espresso Biscotti! This weekend Husband and I are attending one of our favorite events of the year, a cookie open-house. Imagine hours of relaxing surrounded by plates and plates, platters, and pots full of every type of cookie imaginable…and then some, shooting the breeze with good friends, filling up on steaming coffee and warm sweet hot chocolate and lounging in the most comfortable chairs..and sometimes standing because there are so many great pals filling the room. This is bliss my friends, and so are my very very dear chocolate chip biscotti. I can’t get enough, seriously. Ever since the 1st batch I’ve mentioned baking them again at least once a week. Husband must be sick of it by now. Do yourself and your loved ones a favor this season. Get your mise en place and bake up a batch or two of these divine crunchy cookies this afternoon. Don’t wait!
Good chocolate cookies are hard to find. I´ve been jaded by too many chocolate cookies who had warm, dark rich exteriors but were missing chocolate flavor. Color does not always signify flavor in the chocolate cookie realm. Fortunately, this chocolate biscotti lives up to it´s appearance. There is absolutely nothing lacking in this cookie- it has a blow-me-away chocolate flavor with soft semi-sweet chips sprinkled throughout for an additional chocolate shock. Though the recipe calls for a tablespoon of coffee granules, there is not even a hint of mocha flavoring. Coffee subtly lends a hand bringing all the chocolate goodness to bay. These cookies are phenomenal with coffee, hot cocoa, and even alone. I´d even dare to say that they´d provide enough chocolate satisfaction to calm the chocolate cravings that keep me raiding my pantry ¨that time¨ each month.
Recipe loosely adapted from David Lebovitz
2 c. flour
3/4 c. cocoa powder
1 t. baking soda
1/4 t. salt
1 t. vanilla
1 t. coffee granules
1/2 c. chocolate chips of choice
- Preheat oven to 350F. Sift dry ingredients together.
- Beat eggs and sugar with coffee granules and extract. Stir in dry ingredients until well blended and then add chips.
- Divide into 3 logs and place on a parchment-lined baking sheet. Bake 25 minutes.
- Remove cookies from the oven, cool 10 minutes, and then slice on the diagonal into 1/2″ slices using a serrated knife. My cookies cracked and broke with serrated knife, but cut better with a large chef’s knife.
- Return cookies to oven to finish baking for 25 minutes. Cool. May be stored in airtight containers at room temperature for up to 2 weeks.
* Notice that these cookies have no butter or shortening– consider them a “light” holiday treat! I will.