Mocha Chip Biscotti.

Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of hazelnuts. Have your coffee and eat it too!

Let me invite you into my coffee loving world. A world where my Keurig never gets a break, breakfast blend flows like water, the crew at DD know my coffee order (that’s embarrassing), and my french press gets more attention than the waffle maker on a Sunday. A world where it is not only acceptable to put coffee in cookies, but encouraged. A world where dipping said coffee flavored cookies into actual coffee is the norm.

Coffee drinkers, won’t you join me?

Ever since I made this chocolate dipped almond biscotti, I’ve been dreaming up new flavors. I never even liked biscotti until I tried making it at home. Dry, boring, crunchy, just… not my cup of tea coffee. But that recipe, full of flavor and dipped in chocolate, made me a biscotti believer. Maybe it’s all the chocolate. Or the coffee soaked goodness? Whatever I freakin’ love biscotti.

Here’s how you make biscotti. The process isn’t very glamorous.

Biscotti is made from wet dough. Flour your hands and form it into two rectangular logs. Bake them, cool them slightly, slice them, and bake the slices. The double baking creates that crispy texture perfect for dunking into warm drinks.

Just like my almond version, today’s mocha chip biscotti recipe uses a few power ingredients like eggs, cold butter, and oil to get the best possible texture and taste. The resulting cookie is buttery, rich, and crunchy without breaking your teeth or tasting like flavorless cardboard.

Speaking of flavor… for an unbelievable mocha flavor, we’ll add some coffee and cocoa powder. I use instant coffee mixed with very little water to flavor the dough. Espresso powder works as well, see the recipe notes. The cocoa taste is faint, but compliments the coffee wonderfully. Brown sugar sweetens the biscotti ever so slightly. In terms of flavor and moisture, I much prefer brown sugar over granulated sugar here. Let’s not forget all the mini chocolate chips! They’re speckled throughout each cookie.

Oh, and the chocolate dunked edge! And the hazelnuts! Flavor exclamation points!

 You’re going to love these. Happy weekend, coffee cheers!

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Mocha Chip Biscotti

Yield: 18 cookies

Prep Time: 40 minutes

Total Time: 1 hour, 25 minutes

Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of crunchy hazelnuts. Have your coffee and eat it too!

Print Recipe

Ingredients:

Biscotti

• 2 cups + 2 Tablespoons (265g) all-purpose flour (plus more for your hands)  (measured correctly)


• 1 Tablespoon unsweetened natural or dutch processed cocoa


• 1 cup (200g) packed light or dark brown sugar (I prefer light)


• 1 teaspoon baking powder


• 1/2 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 1/4 cup (60g) unsalted butter, cold and cubed


• 3 large eggs


• 2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water¹


• 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)


• 1 teaspoon vanilla extract


• 1 cup (180g) mini chocolate chips²


• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Topping

• 1/2 cup (56g) chopped hazelnuts, such as Diamond of California chopped hazelnuts


• 8 ounces semi-sweet chocolate, coarsely chopped

Directions:

1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.


2. In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.


3. Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1 more Tablespoon of flour into the dough. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.


4. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.


5. Process the chopped hazelnuts in a food processor or blender until finely chopped. Alternatively, you can chop them up into smaller pieces with a knife. Set aside. Melt the chocolate in a medium bowl in the microwave (or use a double boiler). The key to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate seizes so fast, so easily. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the chopped hazelnuts. I do this over the sink to avoid a mess! Use any leftover chocolate to drizzle over the nuts. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.


6. Make ahead tip: Store leftover biscotti in an airtight container for up to 2 weeks. Biscotti may be frozen up to 3 months, but I suggest freezing without the chocolate coating.

Recipe Notes:

1. Instead of instant coffee, you can use 1 teaspoon instant espresso dissolved in 1 Tablespoon warm water. I do not recommend using brewed coffee because you want a very, very concentrated flavor.


2. I prefer mini chocolate chips instead of regular size. Mini = more chips in each bite!

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 Try my toasted almond version next!

You’ll love these Chocolate Turtle Cookies too.

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