½cup(85 g) semisweet chocolate chips to melt and drizzle on top, (optional)
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, espresso powder (optional), baking powder and salt. Set aside.
Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract. Sprinkle the dry ingredients over the egg mixture and mix just until combined. Stir in the chocolate chips by hand.
Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
Bake until the loaves until are just beginning to crack on top, about 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 3/4-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 10 to 15 minutes. Transfer the biscotti to a wire rack to cool completely before serving.
For chocolate drizzle, place 1/2 cup chocolate chips in a microwave safe bowl. Microwave on 50% power level for 60 to 90 seconds, stopping to stir every 30 seconds until smooth. Transfer chocolate to a piping bag. Cut a small hole in the corner and drizzle chocolate in a back and forth motion over the biscotti.
Notes
Store chocolate biscotti in an airtight container at room temperature for up to 2 weeks.Freeze chocolate biscotti in an airtight container or freezer bag with parchment paper between layers for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.