Easy Espresso Chocolate Chip Biscotti are perfect for dunking in your coffee and will satisfy your sweet tooth. They’re tasty to put on any cookie tray!
Biscotti are so yummy! My Chocolate-dipped Amaretto Biscotti are one of my favorite cookies and this recipe is coming pretty close too. The espresso flavor is so good and anything with chocolate chips warrants my attention.
These biscotti cookies are perfect for your holiday baking list too.
Not only do they have chocolate chips in them, they also have roasted almonds which gives them even more delicious flavor.
Dipping homemade biscotti into a steaming hot coffee is a wonderful breakfast pairing! It’s a yummy way to start the day. The chocolate melts and the biscotti softens and blends with the coffee to make for an incredible flavor combination.
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Easy Espresso Chocolate Chip Biscotti
*The full, printable recipe is at the bottom of this post.
First, make the dough. Then, put it in the refrigerator for one hour to make it easier to handle. It’s quite sticky.
Next, form the chilled dough on baking sheets lined with parchment paper or silicone mats as shown below.
Then, bake on 350F the dough for only 25 min.
Then cut them as shown below and bake again for 12 minutes on each side.
They are quite tasty and you may not be able to eat just one.
These biscotti are perfect to add to coffee gift baskets or any cookie tray for any occasion. Give them to your neighbors for a tasty holiday gift. They’re truly delightful.
You may also like:
Chocolate-Dipped Amaretto Biscotti
Peppermint Mocha Chocolate Biscotti
I took this recipe to Weekend Potluck.
Easy Espresso Chocolate Chip Biscotti
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 tsp vanilla extract
- 2 tbsp instant espresso granules
- 3/4 tsp salt
- 3 large eggs
- 1 tsp baking powder
- 2 1/4 cups flour
- 1/2 cup roasted almonds, whole
- 1 1/2 cup semi sweet chocolate chips
Instructions
- First, in a large mixing bowl, cream the butter (1/2 cup) and sugar (3/4 cup) (combine and mix until almost smooth.)
- Next, Add one egg (3) at a time. Scrape the sides of the bowl.
- Then, add vanilla extract (2 tsp), baking powder (1 tsp), salt (3/4 tsp) and instant espresso granules (2 tbsp.)
- Next, add flour (2 1/4 cups) and continue mixing until smooth. Stir in whole almonds (1/2 cup) and chocolate chips (1 1/2 cups). Make into a ball, wrap in plastic wrap and refrigerate dough for 1 hour to make it easier to handle.
- Preheat oven to 375F.
- Meanwhile, on a cookie sheet lined with parchment paper or silicone mats, put dough into two balls the same size and flatten as shown.
- Then, bake for 25 minutes. Cool for 30 minutes before cutting.
- Next, when cooled, cut into pieces as shown.
- Then, bake again for 12 minutes on each side. Let cool and store in an airtight container.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hello Angel. Yes and yes, same amount. Hope you like the recipe.
Can I use espresso powder? If so, the same amount?