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Choc chip coffee biscotti recipe

This choc chip coffee biscotti recipe opened my eyes to the flavours you can have in biscotti. Before this recipe, I had only tasted Brooke’s cranberry and pistachio biscotti, which is amazing. But this coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon might be my new favourite!

We opted to use milk chocolate chips, however, you could use dark chocolate if you want to make it a bit healthier. Adding toasted walnuts delivers a slight hint of bitterness that cuts through all that sweetness, and adds a second layer of crunch.

The coffee biscotti’s crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. The biscotti’s instantly recognizable long curved shape comes from forming the dough into a log and then cutting the log into slices after the first baking. The slices of biscotti are then baked until most of their moisture is removed.

Vary the length of the second bake to change the texture of your biscotti recipe. If you like a hard and crunchy biscotti, perfect for dipping in your coffee, you can bake them a bit longer than we did in the recipe. These cookies do store for several weeks in an airtight container making them perfect for unexpected guests or for keeping at your desk at work.

I love my coffee so there is only one thing better than drinking a coffee, drinking a coffee while eating a piece of this choc chip coffee biscotti!

Recipe adapted from Crumb.

Choc chip coffee biscotti ingredients

Choc chip coffee biscotti recipe

chocolate coffee biscotti recipe

Chocolate chip coffee biscotti

Choc chip coffee biscotti

Coffee biscotti – Recipe Instructions

Choc chip coffee biscotti recipe
 
Prep time
Cook time
Total time
 
Coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon.
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 40
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp instant coffee granules
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup cold (cut into small cubes)
  • 1 cup milk chocolate chips
  • ½ cup chopped toasted walnuts
  • 3 eggs, lightly beaten
  • Egg wash (1 egg, lightly beaten with 2 tbsp milk)
Instructions
  1. Preheat oven to 180 Celsius (350F). Line two large baking sheets with parchment.
  2. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
  3. Stir in chocolate chips, walnuts, and eggs until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
  4. Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides with egg wash.
  5. Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
  6. Once the slabs are cool enough to handle, cut crosswise into ½ inch thick slices. Place slices upright, inch apart, on cookie sheets.
  7. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn biscotti over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center – don’t worry, they’ll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

 

Oatmeal and Raisin Cookies

I don’t know why, but this weekend I had a sudden urge for oatmeal and raisin cookies. I know these aren’t exactly the most exciting cookies, mainly because they don’t contain delicious chocolate bars like tasty snickers cookies. However, these thick and chewy old fashioned goodies are delicious and perfect with a cup of tea or coffee.

Whilst writing this post I was trying to find the right words to describe these cookies, so I thought some extra taste testing would help – these cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.

To add an extra crunch to these cookies, Brooke added some chopped walnuts, which she quickly toasted before adding to the mixture. However, you could easily substitute the walnuts with some choc chips or dried apple for anyone who doesn’t like walnuts or has an allergy.

To ensure you have nice thick and chewy cookies you need to use traditional rolled oats, not quick oats and also leave your dough to chill for around one hour. Once your dough has chilled, you can bake your cookies for 13 to 15 minutes in a moderate oven till your house has filled with delicious cinnamon aromas! Be careful not to over bake your cookies as they will end up more crunchy then chewy!

Looking for other recipes for cookies and biscuits Easy Afghan Biscuit Recipe, Florentine Biscuits, Ginger Nut Biscuits, Melting Moments with Jam, Choc Chip Snickers Cookies.

Oatmeal and raisin cookie ingredients

Oatmeal and Raisin Cookies

Oatmeal and Raisin Cookie Ingredients

Oatmeal and Raisin Cookies Recipes

Oatmeal and Raisin Cookies

Tasty Oatmeal and Raisin Cookies – Recipe Instructions

Oatmeal and Raisin Cookies
 
Prep time
Cook time
Total time
 
These oatmeal and raisin cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.
Author:
Recipe type: Cookies
Cuisine: American
Serves: 18
Ingredients
  • 115 g butter
  • 125 g brown sugar
  • 
1 egg
  • ½ tsp vanilla
  • 95 g plain flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 
1/2 tsp salt
  • 120 g rolled oats
  • 120 g raisins
  • 65 g walnuts, chopped (toasted optional)
Instructions
  1. Cream butter and brown sugar. Mix in egg, and vanilla.
  2. In another bowl, mix together flour, baking soda, cinnamon, and salt.
  3. Stir butter mixture into the dry ingredients. Stir in the oats, raisins and walnuts. Allow dough to chill for around an hour.
  4. Preheat oven to 180°C. Scoop large tablespoons of dough, and portion onto lined baking trays. Roll dough with your hand and flatten a little bit.
  5. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.