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.
This rich, sweet biscotti is the perfect holiday cookie.
Firstly, you can make over two dozen cookies with this recipe, 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 arrive in tact every time. They taste wonderful with your morning coffee and are a fun, easy cookie to make for a holiday cookie exchange.
Chocolate & Coffee Biscotti
Ingredients:
2 cups all-purpose flour
3/4 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
3/4 cup sugar
2 eggs, room temperature
1 cup chocolate chips
2 tbsp confectioners’ sugar
Instructions
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.
Using an electric mixer, cream butter and sugar on a medium-high speed. Add in 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.
Place a sheet of parchment paper on a baking sheet. Using your hands, use the dough to form two logs that are about 2-3″ wide. Place the logs on the baking sheet, leaving space between them. Bake the logs in the oven for 30-40 minutes, or until slightly firm.
Remove the logs from the oven and allow to cook for about 5 minutes. Using a serrated knife, 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.
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