Chocolate lovers will swoon over these crunchy biscotti. Freshly brewed espresso is the secret ingredient enhancing the rich chocolate flavor.
Cooking With Friends Kitchen
3 cups flour
1/3 cup unsweetened cocoa powder
4 tablespoons brewed espresso
¼ cup light brown sugar
¾ cup granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 eggs plus one egg yolk
3 tablespoons butter, softened
1 teaspoon vanilla extract
¾ cup mini chocolate chips
1 egg plus 1 tablespoon water for egg wash (beaten together)
6 ounces white chocolate for drizzle (optional)
3 ounces semi-sweet chocolate for drizzle (optional)
Pre-heat the oven to 325 degrees.
In a food processor or stand mixer, blend flour, cocoa powder, espresso, brown sugar, white sugar, baking soda, salt, eggs and yolk, butter and vanilla until the mixture comes together as a moist dough. Add the mini chocolate chips. Transfer mixture to a parchment paper lined surface and separate into three pieces. Mold each into a log 7 inches long and 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash.
Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 20 minutes. When cooled, slice into pieces ½ inch thick pieces on a diagonal using a serrated knife. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
For Optional Chocolate Drizzle
Place white chocolate in a small bowl and melt in the microwave for a minute. Stir and then heat in 15 second intervals, stirring in between, until chocolate is smooth. Place the chocolate in a small plastic freezer bag, seal and cut a small hole in one corner. Squeeze the chocolate in desired pattern onto the biscotti. Repeat the process using the semi-sweet chocolate. Place in the refrigerator until chocolate has hardened.
Biscotti can be stored in an airtight container or frozen.