Prep time 25 minutes
Cook time 55 minutes
Yield: Serves or Makes 30 cookies
Preheat the oven to 350°F. In a large mixing bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda.
Using an electric mixer, cream butter and sugar on a medium-high speed. Add in eggs one at a time and continue to beat until light and creamy. Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips.
Place a sheet of parchment paper on a baking sheet. Using your hands, use the dough to form two logs that are about 2-3″ wide. Place the logs on the baking sheet, leaving space between them. Bake the logs in the oven for 30-40 minutes, or until slightly firm.
Remove the logs from the oven and allow to cook for about 5 minutes. Using a serrated knife, cut the dough diagonally into 1/2 inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
Remove from the oven and allow to cool. Once completely cooled, dust powdered sugar on top and enjoy.