Espresso Chocolate Chip Biscotti Recipe
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An espresso chocolate chip biscotti recipe with espresso powder, coffee extract, and chocolate chips. The best espresso biscotti for dunking in your morning cup of coffee.
Biscotti has always been one of my favorite Italian bakery treats. In New York, my go-to spot for biscotti (and tiramisu, and cannoli, and cheesecake, and…) is Veniero’s in the East Village. But on days when I don’t have time to make a trip downtown, it’s fun to whip up a batch of espresso chocolate chip biscotti at home. I love dunking these crunchy cookies in a cup of coffee or tea. They also freeze well and thaw quickly, so they’re great when you need a make-ahead recipe, or an easy last-minute dessert.
Key Ingredients
- All-Purpose Flour – All purpose, or plain flour in the UK, forms the base for the espresso dough that you’ll shape into logs and twice-bake for that signature crunchy texture. For British bakers, I recommend McDougall’s in the red-and-white striped bag; the protein content most closely matches most American brands of all-purpose flour.
- Espresso Powder – I tested this biscotti recipe with Medaglia D’oro espresso powder. I used 1 tablespoon (about 4 grams) but you can add more if you enjoy a very pronounced coffee flavor. If you can’t find espresso powder, you can substitute finely ground instant coffee granules instead.
- Coffee Extract – My favorite coffee extract is Trablit, a highly concentrated coffee extract made in France and favored by many professional pastry chefs. It’s a nice addition to many recipes, from cookies to whipped cream to buttercream frosting. If you can’t find Trablit, you can opt for another coffee extract (Nielsen-Massey makes a great one) or use vanilla extract instead. Whatever you do, choose a good-tasting extract—it will heavily influence the taste of your finished biscotti cookies,
- Unsalted Butter – Pay attention to temperature. The butter must be cold and cubed, since you’ll use your hands to add the butter to the dry ingredients via the same “rubbing in” method you’d use for making classic British scones. I love this technique because you don’t need any special tools, but if the butter is too warm it’s impossible to cleanly and evenly distribute the fat (butter) into the dry ingredients. Use unsalted butter, or omit the salt from the dough.
- Eggs – Along with baking powder, eggs are crucial in biscotti recipes because they provide the lift that turns a thin log of dough into a pillowy, sliceable loaf. (If your loaf doesn’t rise enough, your cookies will be flat and tiny!) You’ll need 3 large eggs, lightly beaten, plus one additional egg white for brushing the biscotti log to make it shine.
- Chocolate – I used semi sweet chocolate chips to test this recipe, but you can also use miniature chocolate chips, chopped bittersweet, dark chocolate couverture, chocolate callets, or dark chocolate chips. If using chopped chocolate, don’t make the pieces too large or they’ll be difficult to work into the dough. And remember that the flavor and cacao percentage of the chocolate you choose will have a significant impact on the taste of the finished biscotti, so select a chocolate you enjoy eating. Avoid cheap supermarket brands if possible.
Tips, Tools, and Tricks
- Choose your slice size. The total number of cookies produced will depend on the size of your slices. The wider the slices, the less cookies this recipe will make.
- Slice with serrated. – Use a serrated knife (bread knife, the kind with a saw-toothed edge) and a gentle sawing motion to cut the partially-baked logs into individual biscotti slices. Do not use a chef’s knife or you’ll find yourself with broken, uneven pieces and rough edges rather than smooth, even slices.
- Keep the butter cold. This recipe calls for cold, cubed butter, not softened or room temperature. To incorporate the butter into the dry ingredients, you’ll use the “rubbing in” method, which is pretty much exactly what it sounds like— rubbing the butter and flour between your fingertips, until it resembles coarse breadcrumbs. It’s the same technique I use for scones, shortbread, and shortcrust pastry.
- Dunk in dark chocolate. For an extra-fancy finished product, try dipping half of each biscotti slice in dark chocolate, or melting and drizzling over the top of each slice. I think Valrhona Guanaja 70% would work especially well.
- Flour your work surface. Before rolling, flour your countertop to prevent the dough from sticking. The dough will be wet, so keep your hands and your work surface well-dusted as you shape the logs.
- Buy a bench scraper. If you don’t own a bench scraper, I suggest picking one up before making this biscotti recipe. A simple plastic bench scraper (the kind used in breadmaking) helps with mixing the dough, as well as with portioning it into logs. I also like to have a metal ruler nearby for measuring the logs and evenly portioning the biscotti slices.
Espresso Chocolate Chip Biscotti
- Total Time1 hour 20 minutes
- Yield18-20 biscotti 1x
An espresso chocolate chip biscotti recipe with espresso powder, coffee extract, and chocolate chips.
Ingredients
256 grams all purpose flour (2 cups), plus more for dusting countertop
200 grams granulated sugar (1 cup)
1 tablespoon espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
60 grams unsalted butter, cold and cubed (4 tablespoons; 2 ounces)
150 grams lightly beaten whole egg (about 3 large eggs)*
2 teaspoons good-quality coffee extract, such as Trablit
1 teaspoon vanilla extract
160 grams semi sweet chocolate chips or dark chocolate chips (5 2/3 ounces; about 1 cup)
1 egg white, beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 350° F (176° C). Line 2 half sheet rimmed baking trays with parchment or silicone mats.
In a large mixing bowl, whisk together all purpose flour, granulated sugar, espresso powder, baking powder, ground cinnamon, and kosher salt.
Add the cubed butter. With your hands, rub together until the mixture resembles coarse breadcrumbs.
Make a well in the dry ingredients. Add the eggs, coffee extract, and vanilla extract and use a bench scraper to combine, working the ingredients together until a soft, sticky dough forms.
Work the chocolate chips into the dough.
On a very generously floured countertop or a silicone rolling mat, divide the dough into 2 equal portions.**
Shape each portion into a log, approximately 8 inches long and about 1 1/2 inches in diameter.
Arrange logs on 1 prepared tray, allowing 5-6 inches of space in between. With a pastry brush, brush both logs with egg white.
Sprinkle generously with Demerara sugar.
Bake in preheated oven for 25 minutes, or until puffy, well-risen and set. Remove from oven and cool 15 minutes on tray.
With a palette knife, lift logs onto a large cutting board. With a serrated knife, cut each log on the diagonal, creating 1-inch wide slices.
Divide slices between both prepared trays. Arrange slices upright and bake for an additional 20 minutes, or until dry to the touch.
Transfer to a wire rack to cool.
Store espresso biscotti in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw at room temperature.
Notes
*I recommend using a kitchen scale to weigh the eggs. Too much egg can make the dough overly wet and sticky.
**Dough will be sticky. Keep your hands and countertop well-floured as you work. If the dough is too sticky to shape into a log, work in some extra flour from the countertop as necessary.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 45 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Make-Ahead and Storage Suggestions
These espresso biscotti cookies are best-served within 1-2 days of baking. Store leftover biscotti in an airtight container, layered between sheets of parchment, for up to three days.
To freeze: Layer between sheets of parchment and freeze in an airtight container for up to three months. Thaw at room temperature.
Other Biscotti Recipes You Might Enjoy
Pumpkin Spice Biscotti
Rainbow Biscotti
White Chocolate Pistachio Biscotti
Cranberry Orange Biscotti
And if you do make these, or any of my recipes, don’t for get to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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