Crisp, rich biscotti infused with espresso and chocolate perfect for dipping in coffee or gifting to chocolate lovers during the holidays.

Scale

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1 tbsp instant espresso powder

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1 cup semisweet chocolate chips

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder.

3. In a large bowl, beat butter and sugar until light and fluffy.

4. Add eggs and vanilla, mixing until combined.

5. Gradually stir in dry ingredients until a thick dough forms.

6. Fold in chocolate chips.

7. Divide dough in half and shape each portion into a 10×2-inch log on the prepared baking sheet.

8. Bake for 25 minutes, then remove from oven and cool for 10 minutes.

9. Using a serrated knife, slice logs diagonally into 3/4-inch slices.

10. Arrange slices cut-side down and bake again for 10 minutes per side or until crisp.

11. Cool completely before serving or storing.

For extra crunch, add 1/2 cup chopped almonds or hazelnuts.

Drizzle or dip cooled biscotti in melted chocolate for a fancy touch.

Store in an airtight container for up to 2 weeks or freeze for longer storage.

Keywords: chocolate biscotti, espresso cookies, coffee treat, crunchy biscotti