Chocolate and Coffee Biscotti are rich, decadent chocolatey cookies. These double chocolate Italian cookies are perfect for dipping in a cup of coffee.
A Sturdy, Reliable Cookie
When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate’s sweetness is enhanced by the coffee’s fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate and Coffee Biscotti.
This rich, sweet biscotti is the perfect holiday cookie. Firstly, this recipe makes two dozen cookies, making them wonderfully giftable and shareable. Additionally, they’re durable enough that you can ship them. In fact, I’ve personally shipped these exact cookies across the country multiple times, and they have always arrived in tact. They taste wonderful with your morning coffee or tea and are a fun, easy cookie to make for a holiday cookie exchange.
Biscotti: Twice Baked
The word biscotti translates to “twice cooked” in Italian. This is because biscotti cookies are first cooked in the oven as long logs, then sliced, then baked in the oven again. This makes the exterior of the cookie crunchy and perfect for dipping in coffee, and the interior of the cookie softer.
My Nonna makes wonderful biscotti with all types of mix-ins and flavors, including chocolate, nuts, lemon zest, and more. They are a great cookie to serve after dinner with coffee and are the perfect shape to dip in a cup. I like to dust these Chocolate and Coffee Biscotti with powdered sugar to add a little more sweetness.
How to Make Chocolate and Coffee Biscotti
To make biscotti, you will mix the dry ingredients, including flour, instant coffee grounds, and rich cocoa powder. Using a mixer, you will cream butter, sugar, vanilla, and eggs. You will then slowly add the dry ingredients into the buttery mixture until it forms a chocolatey dough. You can then mix in the chocolate chips and walnuts. From there, you will form two balls of dough on a floured surface and roll them into two logs.
Place the logs onto a baking sheet lined with parchment paper, then pop them in the oven for 35 minutes. Once the logs looked cracked on the top, you will know they are ready to cool for a few minutes before you slice them diagonally and bake the cookies in the oven again for an additional 10 minutes. Once they are done cooking the second time, they will be ready to enjoy with a cup of coffee or tea.
Did You Like This Recipe?
If you liked this recipe, rate and comment below! For more recipes like this, check out:
- Chocolate-Dipped Shortbread Cookies
- Chocolate Chip Skillet Cookie
- Temptation Coffee Cake
- Crispy Chewy Chocolate Chip Cookies.
When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate’s sweetness is enhanced by the coffee’s fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate & Coffee Biscotti.
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp instant coffee grounds
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 8 tbsp butter, softened (1 stick)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1 cup chocolate chips
- 1 cup walnuts
- 2 tbsp confectioners’ sugar
Preheat the oven to 350°F. In a large mixing bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda. Set aside.
Using an electric mixer, cream butter and sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy. Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips and walnuts.
Place a sheet of parchment paper on a baking sheet. Using your hands, form the dough into two logs that are about 2-3″ wide and 1″ high. Place the logs on the baking sheet, leaving space between them. Bake the logs in the oven for 35 minutes, or until slightly firm.
Remove the logs from the oven and allow to cool for about 5 minutes. Cut the dough diagonally into 1/2 inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
Remove from the oven and allow to cool. Once completely cooled, dust powdered sugar on top and enjoy.
Keywords: Chocolate Coffee Biscotti, Biscotti, Coffee, Chocolate, Italian Cookies
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