I recently experimented with a Chocolate Biscotti Recipe that blends a medley of ingredients such as unsweetened cocoa powder, instant espresso powder dissolved in hot water, and dark chocolate chunks. The balance of coffee notes with hints of walnut creates a crunch that has me excited to share this treat.

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I recently whipped up my Chocolate Espresso Biscotti and man, it blew my mind. I was experimenting with a recipe that reminded me of those epic Choc Biscotti Recipe ideas and Coffee Biscotti recipes that i used to see in Martha Stewart Cookie Recipes.

Using simple ingredients such as 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder and a tablespoon of instant espresso powder dissolved in hot water, i achieved this deep coffee and chocolate flavor that’s hard to beat. I even mixed in 1 cup dark chocolate chunks which gives every bite that perfect rich edge, and i tossed in a bit of chopped walnuts too for an extra crunch.

The dough also includes eggs, sugar and vanilla extract and once baked, the cookies turn out super crisp and crunchy, making them ideal for dunking and snacking. If you are looking for a unique take on your typical Chocolate Biscotti Recipe, this one is totally worth trying.

Why I Like this Recipe

I really love this recipe for a few reasons. First off, I love the mix of flavors – the rich dark chocolate chunks and the bold espresso give it a kick that makes it feel indulgent but not too sweet. I also like how crisp and crunchy they turn out, which makes them perfect for dunking in milk or coffee. It kinda amazes me how easy it is to whip up these cookies; even though the recipe is a bit detailed, it doesn’t feel overwhelming and literally anyone can make them with some practice. Lastly, I appreciate how addin walnuts if I want a little extra crunch, because sometimes I just need that extra texture to make it feel special.

Ingredients

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The cocoa powder adds rich chocolate flavor and provides antioxidants and a slight bitter tone.
Instant espresso powder deepens flavor and gives a subtle caffeine boost and round taste.
Dark chocolate chunks bring sweet richness with a slight bitterness and add texture to biscotti.
Granulated sugar sweetens the biscotti, balancing bitter cocoa and espresso intelligently.
Chopped walnuts add crunch, protein and healthy fats while lending a slightly earthy flavor.

Ingredient Quantities

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

2 large eggs

1 tablespoon instant espresso powder (dissolved in 1 tablespoon hot water)

1 teaspoon vanilla extract

1 cup dark chocolate chunks (60-70% cacao)

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix the flour, cocoa powder, baking powder, and salt.

3. In a separate bowl, beat the sugar with the eggs, then stir in the dissolved espresso and vanilla extract until the mixture is smooth.

4. Add the wet ingredients to the dry ones and stir until just combined dont overmix.

5. Fold in the dark chocolate chunks and if you want add the walnuts too.

6. Transfer the dough onto the baking sheet and form it into a log roughly 9 inches long and 3 inches wide.

7. Bake the log for 20 to 25 minutes until it feels firm to the touch.

8. Remove the log from the oven and let it cool for about 10 minutes so it isnt too soft to slice.

9. Using a sharp knife, cut the log into 1/2 inch thick slices and arrange them cut side down on the baking sheet.

10. Bake the slices for 10 minutes, flip them over, then bake another 10 minutes until they are crispy and perfect for dunking. Let them cool completely before enjoyin them.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls
5. Measuring cups and spoons
6. Whisk or electric mixer
7. Spatula
8. Sharp knife
9. Cooling rack

FAQ

How long do these biscotti stay fresh? They taste the best for about a week in an airtight container, but you can freeze them for up to a month if you need to store 'em longer.

Can I use a different type of chocolate? Yep, you can use milk chocolate or even white chocolate if thats what you have, but dark chocolate gives a nice, rich flavor that goes really well with the espresso.

Should I toast the walnuts before adding them? It's not required, but toasting them first can really bring out their nutty flavor which i think adds a great crunch to the biscotti.

What can I do if I don't have instant espresso powder? No worries, you can brew a strong espresso and reduce it to about a tablespoon. Just be careful with the extra liquid when you mix it in.

Do I need to adjust the flour if I add more chocolate chunks? Not really, just fold in any extra chocolate chunks and if the dough feels too sticky, add a touch more flour until it feels right.

Chocolate Espresso Biscotti Recipe Substitutions and Variations

Instead of all purpose flour, you can use a gluten-free flour blend or whole wheat flour if you’re aiming for a nuttier flavor.
If you don’t have unsweetened cocoa powder, try using Dutch processed cocoa for a slightly mellower chocolate taste.
You can swap the instant espresso powder with 1 tablespoon of strong brewed coffee for that similar kick.
If dark chocolate chunks aren’t available, milk chocolate pieces or semi-sweet chocolate chips can work fine.
For walnuts, use pecans or almonds if you’re in a pinch, though they might change the texture a bit.

Pro Tips

1. Make sure you dont overmix the wet and dry ingredients – doing it too much can make your cookies tough instead of light and chewy.

2. Chill the dough log in the fridge for 10-15 minutes before slicing. This helps the log keep its shape and makes it way easier to cut even slices.

3. When folding in the chocolate chunks and walnuts, do it gently so the mix stays airy and the nuts don’t get too broken up.

4. Keep an eye on the oven temp with a thermometer if you can. Sometimes ovens run a bit hot or cold and that can mess up the perfect crispiness youre aiming for.

Chocolate Espresso Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls
5. Measuring cups and spoons
6. Whisk or electric mixer
7. Spatula
8. Sharp knife
9. Cooling rack

Ingredients

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 tablespoon instant espresso powder (dissolved in 1 tablespoon hot water)
1 teaspoon vanilla extract
1 cup dark chocolate chunks (60-70% cacao)
1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the sugar with the eggs, then stir in the dissolved espresso and vanilla extract until the mixture is smooth.
Add the wet ingredients to the dry ones and stir until just combined dont overmix.
Fold in the dark chocolate chunks and if you want add the walnuts too.
Transfer the dough onto the baking sheet and form it into a log roughly 9 inches long and 3 inches wide.
Bake the log for 20 to 25 minutes until it feels firm to the touch.
Remove the log from the oven and let it cool for about 10 minutes so it isnt too soft to slice.
Using a sharp knife, cut the log into 1/2 inch thick slices and arrange them cut side down on the baking sheet.
Bake the slices for 10 minutes, flip them over, then bake another 10 minutes until they are crispy and perfect for dunking. Let them cool completely before enjoyin them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.