Chocolate Espresso Cookies
(Biscotti Al Cioccolato e Caffè)
Ingredients:
2 and 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder, not dutched
1 cup unsalted butter, room temperature (soft to the touch)
2 cups fine-grain natural granulated sugar or 1 and 1/2 cups sugar plus 1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Directions:
Preheat oven to 375°F.
In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder.
Set aside.
In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color.
Beat in the sugar (it should have a thick frosting-like consistency).
Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well.
Add the vanilla and mix until it is incorporated.
Add the ingredients from the medium bowl to the big bowl in about four waves. Stir a bit between each addition until the flour is just incorporated.
At this point you should have a moist, brown dough that is uniform in color.
Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
Drop the cookies onto baking sheets.
Bake at 375°F for about 10 minutes on the middle rack.
When they are done, pull them out to cool. Makes 2-3 dozen chunky, medium cookies.