Wednesday, April 17, 2013

Triple Chocolate Espresso Biscotti

Being pregnant means there are a whole new set of rules for what you can and cannot eat. Say goodbye to alcohol, sushi, deli meats, lots of cheeses and some types of fish. Then there's the list of things that should be eaten in moderation. That list is the most confusing to me. I mean, what's moderation? Once a month, once a week, once a day? One thing on that moderation list is my beloved coffee.  You guys know how much I love my coffee, but I obviously want to be safe and do what's best for baby. Sooooo, I've cut down significantly on my coffee intake, and when I do drink it, I only have one small cup (and I little tear when it's done, wishing I could have a second cup -- boohoo). 

These cookies are a great way to enjoy a hint of coffee flavor in cookie form. With only 2 teaspoons of espresso powder in the whole batter, they are safe to eat and eat and eat some more. I love that these biscotti are still slightly soft, especially right out of the oven. The intense chocolate flavor from a triple threat of cocoa, bittersweet and white chocolate, plus the added kick from the espresso, is the perfect way to satisfy my sweet and coffee cravings at the safe time!!!! Now excuse me while I go eat some cookies!! :)

Triple Chocolate Espresso Cookies

Makes 24-30 cookies
cups all-purpose flour
1/2 cup unsweetened cocoa powder 
teaspoon baking soda
3/4 teaspoons salt
tablespoons (3/4 stick) unsalted butter, at room temperature
cup granulated sugar
large eggs 
2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
3/4 cups bittersweet chocolate, chopped
1/2 cup white chocolate, chopped
Preheat the oven to 350°F (175°C) with the rack in the middle. Line 2 large baking sheets with parchment paper.

  1. Whisk the flour, cocoa, baking soda and salt in a medium bowl.
  2. In another large bowl, beat the butter with a stand mixer or a hand mixer at medium speed until it is light and fluffy.
  3. Add the sugar and beat until the mixture is light and pale.
  4. Beat in the eggs, one by one, incorporating one completely before adding another. Beat in the espresso.
  5. Switch the mixer speed to low and mix in the dry ingredients, beating only until incorporated. Don't overwork the dough.
  6. Stir in the chopped chocolates with a rubber spatula.
  7. Using moistened hands, halve the dough and form 2 loaves on the baking sheet, spacing the logs 3 inches apart. 
  8. Bake in the preheated oven until it is mostly firm to the touch, about 25 mins.
  9. Take the sheet out of the oven and cut the logs crosswise with a sharp serrated knife into 1/2-inch slices. Place the slices on the second baking sheet, cut side down. Bake until firm and crisp, about 5 mins on each side.
  10. Transfer the cookies to a rack and cool. Store airtight between sheets of waxed paper. 

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