Best Chocolate Chip/White Chocolate Cappuccino Cookies

Adapted from: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&scp=1&sq=chocholate%20chip%20cookies&st=cse
and
http://www.joythebaker.com/blog/2011/02/cappuccino-cookies-with-espresso-and-white-chocolate/

Yield: 34 4 inch (2 oz) cookies

17 oz AP flour (can use half cake, half bread if on hand)

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoons coarse salt

2.5 Tbsp instant espresso powder

2 1/2 sticks (1 1/4 cups) unsalted butter at room temp (30 mins after chopping)

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs at room temp

2 teaspoons natural vanilla extract

1 pound chocolate (half white choc chunks, half chopped choc covered espresso beans)

Sea salt.

1. Sift flours, baking soda, baking powder, instant espresso, and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 2-ounce mounds of dough (the size of golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until they puff up and still have moist streaks (will continue to cook as they rest) for about 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Eat warm, with a big napkin.

Notes:

• Can make smaller--1.75 oz
• BEST cookie recipe
  

Alton Brown Chocolate Chip Cookies

Source: http://www.joythebaker.com/blog/2008/07/the-chocolate-chip-cookie-debate-part-1/
Notes:

• Melted butter in cookie
  
• Looks pretty but bakes up DRY (tried 2x)
• Do NOT make again
  

Best Oatmeal Raisin Cookies

Source: http://www.kingarthurflour.com/recipes/oatmeal-cookies-recipe

• 2 ounces (1/2 stick) unsalted butter
• 1/4 c vegetable shortening
• 3 3/4 ounces light brown sugar
• 1 3/4 ounces granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon cider or white vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 3 ounces King Arthur Unbleached All-Purpose Flour
• 5 ounces quick-cooking rolled oats
• 5 ounces golden raisins, optional

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

2) Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar till fairly smooth; a few tiny bits of butter may still show.

3) Beat in the egg, again beating till smooth.

4) Add the baking soda and flour, beating till well incorporated.

5) Add the oats (and raisins), stirring to combine. 6) Drop the dough in 1 1/4" balls onto the prepared baking sheets; if you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread 7) Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over. 8) Remove the cookies from the oven, and let them cool right on the pan. Notes: Really excellent recipe, great spiciness Sub in whole wheat pastry flour Slightly increase number of raisins Chill/freeze batter so that the cookies will be more thick and chewy instead of spreading Made 22 cookies Tops may crack slightly in cookies that spread (chill!)

Baked Black Forest Chocolate Cookies

Source: http://www.seriouseats.com/recipes/2008/11/baked-black-forest-chocolate-cookies-recipe.html

The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves, smeared in "whipped topping."

Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them—they're at their best when slightly gooey, straight out of the oven.

Black Forest Chocolate Cookies

- yields 24 cookies -

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
• 10 tablespoons unsalted butter, cut into 1-inch pieces
• 6 large eggs
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 tablespoon pure vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup (6 ounces) white chocolate chips
• 1 cup (6 ounces) dried cherries

Procedures

1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
7. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
9. Remove from the oven and let cool slightly before removing from the pans and serving.
10. The cookies can be stored in an airtight container for up to 3 days.

Best Graham Crackers

Source: http://smittenkitchen.com/2009/05/graham-crackers/

Graham Crackers
Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.

If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.

The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

1 1/4 cups plus 1 tablespoons (188 grams) unbleached all-purpose flour (a swap of 1/4 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1/2 cup (88 grams) dark brown sugar, lightly packed
1/2 teaspoon (3 grams) baking soda
less than 1/2 teaspoon kosher or coarse sea salt (2 grams)
3 1/2 tablespoons (1.75 ounces or 50 grams) unsalted butter, cut into 1-inch cubes and frozen
1/6 cup (57 grams) mild-flavored honey, such as clover
2 1/2 tablespoons(38 grams) milk, full-fat is best
1 tablespoons pure vanilla extract

Topping (optional)
1.5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in thirds and return two thirds to the refrigerator. Flour work surface generously, especially in the middle of the dough where it has a tendency to stick, roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut dough to shape

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

NOTES:

• BEST graham cracker due to very pronounced honey taste
• Do NOT put spices in the dough; if desired, sprinkle on top or else the honey flavor gets very muddled and lost
  
• Make sure dough is VERY cold (e.g. out of freezer)
  
• WORK QUICKLY AND FLOUR GENEROUSLY ESPECIALLY IN THE MIDDLE, dough is very soft
• Remove dough with offset spatula/bench scraper
• Cookies do not spread very much, okay to put them close together on the pan
• Best to bake on middle rack; bottom makes them come out bumpy
  
• Cinnamon helps bring out the honey flavor. Great addition
  

Best Baked Monster Cookies

Source: http://pieceofcakeblog.blogspot.com/2010/05/monster-cookies.html

Makes: thirty-two 2 Tbsp cookies

1/4 cup all-purpose flour
1/2 tablespoon baking soda
1/16 teaspoon salt
2 3/4 + 1/8 cups old-fashioned rolled oats (not instant or quick-cooking)
3/8 cup (3/4 stick) cold unsalted butter, cut into cubes
3/4 cups firmly packed light brown sugar
3/4 cups granulated sugar
2.5 large eggs
1/8 teaspoon light corn syrup
1/8 teaspoon pure vanilla extract
1 cup creamy peanut butter (Skippy)
1/2 cup (3 ounces) milk chocolate chips
1/2 cup (3 ounces) M&Ms

In a large bowl, whisk together the flour, baking soda, salt and oats until well-blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color, at least 2 minutes. Beat in the sugars on low speed until just incorporated.

Scrape down the bowl and add the eggs, one at a time, scraping the bowl as necessary. Add the corn syrup and vanilla and beat just until combined. Add the peanut butter and beat on low just until smooth. Add the dry ingredients on low speed in three additions until the dough is well-blended. Fold in the chocolate chips and Reese's Pieces by hand. Cover the bowl tightly and refrigerate for at least 5 hours.

When you're ready to bake, position a rack in the center of the oven and preheat it to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into 2-tablespoon size balls using a small ice cream scoop, spacing them about 2 inches apart. Bake until the cookies just begin to brown, about 12 to 15 minutes, rotating the sheets halfway through baking. Cool on the pans for 8 to 10 minutes before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.

NOTES:

• This is a half recipe and makes 32 normal sized cookies
  
• Do NOT omit the corn syrup
• AWESOME, very moist and chewy
• Cookies tend to puff up in the oven, tap down when they come out to ensure moistness later on
• Use MILK chocolate chips or else the flavor overwhelms the cookies; do not use more than the specified amount.
  

Baked NYC Best Peanut Butter Chocolate Chip Cookie

Source: http://www.designspongeonline.com/2008/09/ds-video-baked-interview-and-recipe.html

Peanut Butter Cookies with Milk Chocolate Chunks
courtesy of Baked and their new cookbook, Baked: New Frontiers in Baking.

Makes: 36 cookies (2 Tbsp each)

Ingredients:

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons (TWO) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

NOTES:

• BEST Peanut butter cookie!
• DON'T FORGET TO ROLL IN SUGAR
• Drop with 2 Tbsp scoop, makes 36 cookies
  

Baked NYC Peanut Butter Krispy Bars

Source: http://www.bravotv.com/foodies/recipes/peanut-butter-krispy-bar

To make a 9x13 pan (Half of a half-sheet pan?)

Ingredients

For the crispy crust:

• 7/16 cups Water
• 3/8 cups Corn Syrup
• 1/2 cup sugar
• 105g of Rice Krispies
• 85g Butter

For the milk chocolate peanut butter layer:

• 225g Peanut Butter
• 225g Nutella
• 215g Milk Chocolate

For the chocolate icing:

• 225g Bittersweet Chocolate
• 50g Butter
• 1 1/2 tsp Corn Syrup

Directions

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

To make 8x8 square pan:

For the crispy crust:

• 1 3/4 c rice krispies
• 1/4 c sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate peanut butter layer:

• 5 oz good quality milk chocolate, coarsely chopped
• 1 c creamy peanut butter

For the chocolate icing:

• 3 oz dark chocolate (60-72% cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

NOTES:

• More like a reeses cup with a crispy bottom
• SUPER rich, so only make 8x8" serving
• Without thermometer, the 'soft-ball' stage was hard to find; rice krispies ended up crunchy, not gooey like rice krispy treat.

Karen DeMasco Carrot Cake Sandwich Cookies

Cookies:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins

Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt

Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.

Preheat oven to 350. Line two bakin sheets with parchment paper

Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.

Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

Notes:

• Chill dough before scooping, which will make it less runny.
  
• Space out the cookies when baking as they have a tendency to spread!! (Like Andy's cookies)
  

Karen DeMasco Oatmeal Raisin Biscotti

These biscotti can be kept in an airtight container for up to three weeks. (Half recipe--makes plenty!)

3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.

In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.

Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.

Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.

In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.

Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.

Variations on Biscotti Recipe:

Chocolate-Dipped Chocolate Walnut Biscotti

Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.