8 tablespoons unsalted butter, at room temperature (65-68F)
2/3 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tbsp espresso
1 cup semi-sweet chocolate chips
1 egg whisked well at room temp with 1 tsp water (egg wash)
Instructions
Position a rack in the center of the oven and preheat the oven to 350F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat butter and sugar together on medium-low speed until light and fluffy (3-4 minutes). Scrape down the side of the bowl.
Add the eggs, 1 at a time, add 1 tsp of flour. Add espresso and vanilla, mix until combined.
Add 1/3 cup flour mixture at a time. Continue mixing until the dry ingredients are incorporated, scraping the bowl as needed.
Fold in chocolate chips.
The dough should be a little sticky and firm.
Lightly oil hands and divide dough into balls.
Place on parchment paper and roll into a 12” log.
Place parchment paper with logs on a baking pan lined.
Gently flatten the tops of the logs with your palm or fingers.
Optional, brush with egg wash and top with sugar.
Bake 20-25 min or until the tops are matte and no longer shiny. It is better to underbake over overbake.
Let cool completely before slicing.
Turn the oven down to 300F.
Slice into 1/2” pieces.
Place slices, cut sides down, on a baking sheet lined with parchment paper (you can use the same parchment paper).
Bake for 20-25 min, or until the biscotti looks dry and no longer shiny. They will continue to cook and dry as they cool.
