At #2, espresso moves from an optional accent in the hazelnut recipe to the main flavor. This dough uses 2½ tablespoons of instant espresso powder, supported by unsweetened cocoa and a little brown sugar. Expect a crisp, coffee-forward biscotti, with optional mini chocolate chips for added sweetness. Choose this version if you want coffee flavor in the cookie itself.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 2 tbsp Unsweetened cocoa powder (does not make it a chocolate cookie, but deeply enhances the coffee flavor)
- 1 tsp Baking powder (for the necessary structure and lift)
- 1/4 tsp Salt (balances the bitterness of the coffee)
- 3/4 cup Granulated sugar (for a crisp, classic texture)
- 1/4 cup Light brown sugar (packed, adds a slight caramel note)
- 2.5 tbsp Instant espresso powder (the star of the show; use a high-quality brand for the best flavor)
- 3 large Eggs (room temperature)
- 1 tsp Vanilla extract (rounds out the robust roasted notes)
- 1/2 cup Mini semi-sweet chocolate chips (optional, but they add lovely little pockets of sweetness to contrast the coffee)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the dough from sticking.
- In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- In a separate large mixing bowl, thoroughly whisk the eggs, granulated sugar, light brown sugar, instant espresso powder, and vanilla extract. Whisk vigorously for a minute or two until the espresso powder is completely dissolved into the wet mixture.
- Gradually pour the dry flour mixture into the wet espresso mixture. Use a sturdy spatula or wooden spoon to mix until a dense, sticky dough forms.
- Gently fold in the mini chocolate chips until they are evenly distributed throughout the dark dough.
- Turn the dough out onto a lightly floured work surface. Divide it equally into two halves. Shape each half into a log measuring roughly 9 inches long by 2.5 inches wide. Place them on the prepared baking sheet with a few inches of space between them.
- Bake for 25 minutes, or until the logs are firm to the touch.
- Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Immediately lower the oven temperature to 325°F (165°C).
- Transfer the semi-cooled logs to a cutting board. Using a sharp serrated knife, slice them straight across or on a slight diagonal into 3/4-inch thick slices.
- Place the biscotti slices cut-side down back onto the baking sheet. Bake for 8-10 minutes, flip each piece over, and bake for a final 8-10 minutes until they are totally dry and crisp. Let them cool completely on a wire rack before serving!
Nutrition
Calories: 223kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 105mgPotassium: 152mgFiber: 2gSugar: 21gVitamin A: 72IUCalcium: 42mgIron: 2mg
Distributing the Coffee Flavor
Whisk the instant espresso powder thoroughly into the eggs, sugars, and vanilla until dissolved before adding the dry ingredients. This distributes the coffee throughout the dough rather than leaving pockets of powder.
The cocoa is part of the dough; the mini chocolate chips are optional. After the first bake, let the logs cool for 10–15 minutes before slicing with a sharp serrated knife.
Next: Elegant Vanilla Bean & Toasted Almond Biscotti. Our #1 recipe shifts from espresso and cocoa to vanilla and toasted almonds, with vanilla bean paste or extract flavoring the dough.
Super tasty! I even used dark chocolate chips instead, yum!
Yummy! But I ain’t got chocolate chips, can I just skip it?
Too much sugar for my taste. Shouldn’t it be more bitter with espresso? 🤷♂️
Brew the coffee different? I dunno, but this ain’t it. Too much expresso or something.
What is biscotti? Should I be worried? 🤔 They look interesting though.
The instructions about lowering the temp are clutch. I tried once without doing that and they turned out more soft than crisp. This fixed it.
Shouldn’t these have chocolate in them? Didn’t taste like much without it. Not worth the calories, sorry.
I get what you’re saying, but the espresso is really the star here! Chocolate’s optional, you know? It’s not meant to be a chocolate cookie. Give it another shot!
OMG my house smells like a coffee shop! I love it! Can eat these all day.
I tried making these but they turned out so hard, I think I cooked them too long.
These biscotti are fantastic! The espresso flavor is on point.
Delish! Also super easy to make. I didn’t have instant espresso, so I used regular coffee. Still good!
I’m glad you enjoyed it! Using regular coffee sounds like a smart workaround. Can’t wait to try your version!
These biscotti turned out amazing! Perfect with my coffee. Highly recommend!
Biscotti? I thought it was a bread… Anyway, my kids loved it, thanks!
I think the recipe is too complicated for a beginner like me! Didn’t understand why to let it cool before slicing.
I totally get you! There are a lot of steps. But letting it cool is super important… it helps them hold their shape better when you slice. Maybe watch a video next time? It’ll help!
Nah, it ain’t that complicated. Just follow the steps, it’s easy, just take your time! Cooling them makes them easier to cut. Don’t worry, you’ll get it!
I’m not sure about the chocolate chips. They seem weird in a coffee cookie. Shouldn’t they be plain?
I think chocolate chips in coffee cookies sound great! They make it more fun and tasty. 😊
Yum! These biscotti are my new favorite snack. Who cares about calories when they taste this good?
Totally agree! Who cares about calories when these taste soooo good! 🍪
These biscotti are AMAZING! The espresso flavor is so rich and the cocoa really enhances it. Will definitely make again!
Great recipe! My friends loved these. Perfect with my afternoon coffee.
I followed the recipe exactly, but mine came out kinda dry. Did I do something wrong? 🙁
Delicious! My coffee buddies loved them. Will definitely make again!
I tried making these, but mine came out too hard. Maybe I overbaked them? Not sure what I did wrong.
The instruction says “bake 25 min or until the logs are firm to the touch” and then “exactly 10 to 15 minutes.” Pick one! I did 12 minutes and it worked, but this feels a bit inconsistent. Otherwise flavor is great.
I made them once and they came out super fragrant. Only thing: my dough was waaay stickier than I expected, but it still baked fine. Crisp on the edges, chewy center for me.
I had the same sticky situation the first time. Next time I chilled the dough 20-30 min and it was way easier to shape. Did you try flouring your hands or the surface?
That sounds exactly like biscotti life 😂—the dough being sticky is super common with the cocoa/espresso combo. Glad yours still got that crisp edge chewy center!
Forgot to pack the light brown sugar (oops) and mine weren’t as “caramel-y” but still tasty. Also I used regular coffee powder once and it didn’t dissolve like instant—so yeah, follow their espresso powder note.
Oops but still sounds delicious 😄 I’ve had that happen with brown sugar—doesn’t ruin it, just less caramel vibe. Thanks for the espresso powder tip!
So basically it’s forgiving. Good to know. I always forget whether I’m supposed to pack brown sugar or just “eyeball” it. 😅
I’m not sure about “does not make it a chocolate cookie” though—there’s cocoa + chips, so… it definitely tastes chocolatey to me 😅 Still tasty, just not what I expected.
These sound dangerously good. Double espresso biscotti is exactly the kind of thing that makes coffee breaks feel fancy. I’m also glad there’s cocoa *and* espresso—usually biscotti can taste a bit flat. Going to try with the mini chips for sure.
idk why but my batter wouldnt dissolve the espresso part. also i forgot the chips and they still worked? maybe my eggs were cold. anyway good coffee taste
Mine came out hard like hockey pucks. Maybe I overbaked the second round? I’ll try shorter times next go.
Honestly, I like biscotti but this looks like a lot of work for cookies that might dry out too much. I’d rather do a softer style biscotti. Still, the double espresso promise is tempting.
Not gonna lie, I’m skeptical about 2.5 tbsp espresso powder. That’s a lot. But cocoa + espresso + brown sugar actually makes sense for a deeper flavor. If it’s too bitter, I’d cut salt or add a touch more sugar next time.
Not gonna lie, 2.5 tbsp espresso powder sounds like a lot… but wow. It’s intense in the best way. My kitchen smelled amazing.
Biscotti is supposed to be dry like rocks, right? Mine came out chewy once and I blamed the oven temp. I like that you specify lowering the temp—hopefully that fixes it.
My dough was super sticky like they said, but that part actually helped. I used parchment and it didn’t stick at all. The cookies came out crunchy and the coffee smell in the kitchen was insane.
Ok but “exactly 10 to 15 minutes” is stressful lol. I did 12 minutes and it worked. Crispy outside, not too hard—great dunking biscotti!
Came out amazing. The coffee flavor is intense but not bitter. I served with milk and everyone asked for the recipe. 10/10 would dunk again.
Yes!! That’s exactly what I aim for—intense coffee without the bitter punch. 🫘☕ And biscotti dunkers are the best kind of people.
Crunchy AND chocolatey. Very coffee-forward. I dipped one in milk and it kinda became a dessert lol. Will make again, no changes.
Honestly 25 min then 8-10 and 8-10 feels like a lot of baking. I was worried they’d burn, but they turned out ok. Texture is crisp, but I wish they were less hard.
I made something similar before and it went soft in the middle. The step about lowering the oven temp and doing the second bake seems solid. Still—“logs firm to the touch” is vague. How firm is firm? lol
These sound dangerously good. Double espresso + cocoa is exactly my weakness. I’m definitely adding the chocolate chips next time—tiny pockets of joy.
I don’t get the insistence that instant espresso powder needs to dissolve completely. It never fully does for me and the flavor is still great though.
Totally get it—my instant espresso never “vanishes” either, but it still tastes amazing. I think people chase the perfect dissolve instead of the actual flavor.
350°F for 25 minutes then back down to 325°F—seems like a lot of stages. Not sure if I followed it right, but mine were a little too dark and not as crisp as biscotti should be.
1/4 tsp salt feels like too much? I used kosher salt so maybe that threw me off, but mine were a bit bitter. Next time I’ll reduce salt and maybe use less espresso powder.
Hmm bitter usually comes from the cocoa/espresso, not salt. 1/4 tsp seems totally normal for 2 cups flour. Are you sure you measured the espresso powder right? Also did you pack the brown sugar—could be making the flavor harsher if it’s too much.
I totally get it—1/4 tsp salt doesn’t sound crazy, but with kosher salt it can hit different. If yours were bitter, I’d definitely try slightly less salt next time (and maybe check the espresso powder brand too). Biscotti can get “sharp” fast if the coffee is strong.
Honestly the espresso powder was the only good thing. Mine came out kind of soft inside, like cookie bread. Maybe my slices were too thick?
That “soft inside / cookie bread” texture usually happens if the logs aren’t baked long enough before the slice-bake step, or if the oven temp drops too much. I’ve found 25 minutes for the first bake is sometimes a bit short—especially with thicker logs. Also make sure after slicing, they go back cut-side down and get the full 8–10 + 8–10 until they look dry. Your slice thickness could definitely be the culprit too—3/4 inch is a sweet spot.
I think my eggs were too cold. The dough felt extra sticky and wouldn’t really form clean logs, but it still baked up fine.
The measurements are weirdly specific (2.5 tbsp espresso? room temp eggs?). Like are we baking in a lab? 😅 Still, I trust the flavor logic.
“Deeply enhances the coffee flavor” is kinda marketing-ish, but I’ll admit espresso powder really does perfume the whole thing. Only question: 2.5 tbsp espresso seems like a lot?
I followed it pretty closely but mine came out a tad too dark/bittery. I think my espresso powder was stronger than suggested, so next time I’ll reduce it slightly. Still tasty though.
My slices crumbled when I flipped them. I think I undercooked the first bake? Or my knife was dull. Next time I’ll let them cool a bit more before slicing.
These biscotti are dangerously addictive. The espresso flavor really comes through without being bitter, and the little chocolate chips are a nice touch.
Yes!! I made these and omg same—dangerous is the correct word. The espresso taste is bold but not bitter at all. I added extra chips and regretted nothing 😂
I followed it pretty much exactly, but my dough was REALLY sticky. I was worried, but the logs baked up firm and the biscotti held together great. Will do again.
The espresso powder tip about dissolving worked for me—whisking longer helped a lot. The chocolate chips add a nice contrast, not too sweet.
I made something similar but my dough was more like a thick batter than a sticky log… not sure if I overmixed or my flour measurement was off. Still tasted great though!
I think you’re right about flour vs mixing—biscotti dough is supposed to be dense and sticky, but not “batter.” I usually spoon the flour and level it, then only mix until no dry flour shows. If it gets too loose, I’ll rest the dough 10 minutes and it firms up a bit.
5 stars. No notes. Coffee + cocoa + crunch = perfect. I made them for company and everyone asked for the recipe.
Not to be that person, but biscotti with chocolate chips is kind of cheating. Still—these are probably good with coffee. I’ll allow it.
I followed the recipe pretty much exactly and got a great crisp cookie—though my logs spread a bit, so next time I’ll shape them tighter. Still super tasty.
350°F, then lower to 325°F—that part is a little confusing. I forgot the “immediately lower” step and they still tasted good, just not as dry/crisp. Flavor was there though.
Way too much effort for biscotti. Mine were good, but honestly I’d rather just dunk store-bought cookies in coffee.
I get you—biscotti *is* a project. Still, the double espresso vibe is hard to beat once you nail the crispness.
Not sure about “not chocolate cookie” lol… it’s kinda giving chocolate biscotti. Mine spread a little, and the dough was really sticky, but the flavor was great once it dried out.
I think the “not chocolate cookie” line is a little optimistic 😂 Biscotti can still be very chocolatey. But if the flavor is great, I’ll take it.
Lol I totally get the “biscotti vibe” 😄 Mine usually goes a bit sticky too—good reminder to dry them out fully for that crisp finish.
These sound dangerously good. Double espresso + cocoa is my whole personality. I added a bit more vanilla and the second bake made them super crisp—perfect with coffee.
Just made these and omg—coffee flavor is super strong in the best way. Mine took closer to the longer end of the second bake to get fully crisp.
These sound dangerously good. I love espresso baked goods and the cocoa + espresso combo is such a win. The two-stage bake for crispness is spot on too.
Quick question: do you really lower the oven immediately? I kinda skipped that part and now they’re more soft than biscotti… lesson learned 😅
I wish the recipe said whether to measure espresso powder level or heaping. I went heaping and it was like drinking concentrated coffee in cookie form 😅
Ugh I feel that 😅 Biscotti can totally turn into “coffee rocks” if the espresso powder is too intense. Next time I’d try spooned/leveled for sure—espresso powder isn’t like cocoa where heaping is forgiving.
To be fair, the recipe kinda hints it: it says 2.5 tbsp instant espresso powder “use a high-quality brand.” But yeah, heaping vs level makes a huge difference with coffee concentrate flavors.