Double Chocolate Espresso Biscotti

by Allison @ Alli 'n Son on May 19, 2013

I’m sitting here, at my computer, and there’s a real chance that I may not be able to get up again.

You see, I spent the morning running on a relay team for a marathon. I tackled the first two legs, to get my miles in for my up coming second half marathon. Those two legs put me at 10.5 miles.

In approximately 1 hour and 25 minutes.

That’s about 8:15 a mile.

Yea, I’m pretty speedy.


That’s me, second from the left, squinting in the sun, looking sweaty, disheveled and all sorts of sexy.

The rest of the morning was spent cheering on the rest of my relay team, my two younger sisters and my aunt, as they each took a leg of the race. And then finally, after running the last 0.8 mile and crossing the finish line together, we huddled together, waiting anxiously for my brother-in-law to finish his very first full marathon.

That’s 26.2 miles people.

Then, I drove home to the chatter of my very favorite pod cast, Another Mother Runner, said a quick hello to the boys, Hubs and my mother-in-law, and then headed right back out the door.

To power yoga. Hot, steamy, kick-your-butt kind of yoga.

Why you may be wondering?

Because I’m a crazy person. That’s why. That can be the only explanation.

So, here I sit, wondering if I’ll actually make it to bed tonight or just fall asleep at the computer. But while I’m sitting, I’m thinking of tomorrow morning. And coffee.

The coffee that will get me going in the morning. The coffee that gets me through the afternoon. The coffee which is my little piece of silence in an otherwise chaotic day.

I’m normally a black coffee drinker, but from time to time I like to sweeten it up a little. A touch of homemade creamer or, when the season calls for it, homemade iced coffee, will often fill my afternoon cup.

But starting today, I’m taking my afternoon coffee unsweetened, but with a side of a crunchy, sweet, chocolate-filled cookie.

Double chocolate espresso biscotti

Biscotti. A cookie made just for coffee.

I’ve never been much of a biscotti person in the past, but as I was browsing through My Catholic Kitchen wide variety of recipes, my assignment for this month’s Secret Recipe Club, this recipe kept popping up. Chocolate. Espresso. Cookie.

This recipe, it wouldn’t be denied. It cried out to be made. It demanded that I eat one…two…three of them at a time with a hot cup of coffee.

Double chocolate espresso biscotti

Who was I to deny that these cookies be made?

As a former biscotti hater, let me tell you, these double chocolate espresso biscotti, are the to-die-for, the perfect, the best way to satisfy a sweet tooth that must be accompanied by a cup of coffee.

Double chocolate espresso biscotti

I’m forever hooked on biscotti. There. I said it.

Double Chocolate Espresso Biscotti

Double Chocolate Espresso Biscotti

White and dark chocolate chip in a chocolate espresso biscotti, the perfect afternoon snack with a cup of coffee.


  • 1/3 cup butter softened
  • 2/3 cup white sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons instant coffee
  • 2 teaspoons hot water
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 375 degrees.Line a cookie sheet with parchment paper or silicone liners.
  2. In a small bowl dissolve the instant coffee in the hot water. Set aside.
  3. In a mixer fitted with the paddle attachment cream together the butter, sugar, cocoa and baking powder. Add eggs one at a time, beating until combined. Add the coffee. Slowly add in the flour, the mixture will be thick. Stir in chocolate chips.
  4. Divide the dough in half and shape each half into a log, about 8 inches long. Place the logs side by side on the prepared cookie sheet. Lightly flatten the logs with the palm of your hand until they are about 2-3 inches wide
  5. Bake for 25 minutes at 375 degrees.
  6. Allow the cookie logs to cool on the pan for one hour. Slice the logs diagonally, about 1/2 inch thick. Lay slices on a cookie sheet, cut side down and bake for an additional 8-10 minutes (or longer if your slices are thicker), until the cookies are very crisp. Cool on rack.
  7. Store in airtight container for up to 1 week.


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