A brownie-like biscotti that tastes great with a cup of coffee. Drizzle with more chocolate if desired. Especially popular in the winter time when coffee and chocolate taste so much better. Enjoy!
Ingredients
- vanilla extract: 1 Tbsp
- instant espresso powder: 1 Tbsp (optional)
- ½ cups all-purpose flour: 2 piece
- unsweetened cocoa powder: 0.75 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- mini chocolate chips: 1 cup
- white sugar: 1 cup
- eggs: 3 piece
- vegetable oil: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
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Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
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Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
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Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
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Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
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Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
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Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.
