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You are here: Home / biscotti / Espresso Chocolate Chip Mandelbrot

Espresso Chocolate Chip Mandelbrot

December 20, 2011 By Laura 4 Comments

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Espresso Chocolate Chip Mandelbrot

The sad truth is that I have published this recipe before.  The even sadder truth is that I published it without photos, and that has bothered me so much to this day that I finally could not stand it any more, and decided to re-publish it.  Since I have made these cookies every single Christmas since 2006–I think that might be the longest running streak on any single holiday cookie for me, personally (not counting ones my mom makes every year)–I feel totally confident saying they are really awesome and worthy of many posts if that’s what it takes!

I served these mandelbrot, along with my Peppermint Chocolate Biscotti at my recent book club, and I think the 2 together were the hit of my cookie tray (as you can see above there are a few mandelbrot left and no peppermint chocolate biscotti).

Espresso Chocolate Chip Mandelbrot

Here’s how the night started out!  For those who have read my other posts on mandelbrot and/or biscotti I am happy to report I have learned a foolproof method for getting neat slices: let the logs rest for much longer than the recipe calls for.

I couldn’t resist sharing this shot–instead of wine (or in addition to wine, haha), I served a hot chocolate bar with my cookies.  Mind you I would not drink most of those choices in my hot chocolate–I had the peppermint Schnapps–but after doing some online research the suggestions really spread across a wide spectrum.  I also served peppermint marshmallows.

Espresso Chocolate Chip Mandelbrot

OK, OK about the actual cookie–in case you don’t remember it.  I took a mandelbrot recipe from The King Arthur Flour Cookie Companion-one of those nut-less mandelbrot recipes that has gradually been “American-ized” over the years to include loads of decadent add-ins, and added espresso, cappuccino chips and chocolate chips.  It’s delicious at all times of day–I have been known to grab some for breakfast when my kids are not looking.  Even my coffee treat disliking husband likes them.

Don’t forget to enter my Cookies for Kids’ Cancer: Be A Good Cookie spatula giveaway from OXO.  You have until midnight Christmas Eve (December 24) to enter!

Espresso Chocolate Chip Mandelbrot

 

Print
Espresso Chocolate Chip Mandelbrot
Adapted from King Arthur Flour
Course: Dessert
Cuisine: Cookies
Keyword: chocolate chips, espresso
Author: TheSpicedLife
Ingredients
  • 3 large eggs
  • 1 cup (7 oz) vegetable oil
  • 1 cup (7 oz) sugar
  • 1 1/2 t vanilla
  • 1-2 T espresso, 1-2 t instant espresso dissolved in 1-2 T water–the greater amount if you like a strong coffee taste
  • 1 t salt
  • 14 7/8 oz AP flour (3 1/2 cups plus a little extra, 1/8 oz, to account for the liquid espresso)
  • 1 t baking powder
  • 2 cups chocolate chips
  • 1 1/2 cups cappucino chips
Instructions
  1. In a large bowl, beat together the first 6 ingredients at medium high speed with the whip attachment until thick and lighter colored (because of the espresso it will not get too light), about 5 minutes. Whisk together the flour and baking powder and then stir them into the wet ingredients. Fold in the chips. Cover tightly and chill for at least 3 hours–I find it best to do this much the day before to really firm up the dough, and I have let it chill up to 3 days.
  2. Place the oven racks in the upper and lower middle levels. Preheat the oven to 350 F. Line 2 baking sheetswith silicone or parchment paper.
  3. Separate the dough into 4 equal pieces, about 13 1/2 ounces each. Working with one piece at time (wetting your hands will help with sticking), shape the dough into logs, roughly 8 by 2 inches long, and place on the baking sheet. You will place 2 logs on each cookie sheet, about 2 inches apart.
  4. Bake the logs for 28 minutes, rotating top to bottom and front to back halfway through. They should be lightly browned. Let them cool for at least 2 hours and up to overnight, before transferring them gently to a cutting board.
  5. Turn the oven on to 300 F. Slice the logs into 1/2-1 inch slices, and then return them to their baking sheets, spacing them 1/2-inch apart and standing them upright (you want them to toast). Return them to the oven, and bake another 25 minutes, once again rotating front to back and top to bottom halfway through. They will become quite golden brown because of the espresso. Cool on the baking sheets–they will crisp up as they cool, but will never be really hard like a fat-free biscotti, but rather more crumbly, like a butter-based biscotti.

 

 

Amazon affiliate links were used in this post, but only to link to items i would be discussing and linking to anyway.

Filed Under: biscotti, breakfast, chocolate, coffee desserts, cookies, Holiday and Christmas Cookies, Jewish food Tagged With: biscotti, cappuccino chips, chocolate chips, cofee desserts, coffee, espresso, Holidays, mandelbrot

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Comments

  1. Christine says

    December 21, 2011 at 4:56 am

    I love being exposed to new and unusual pastry and I’m curious about this “mandelbrot” cookie! Is it like a biscotti? I read the recipe through and the process seems very similar.

    Also, don’t be embarrassed about reposting a recipe, especially one without photos — I think blogging can be a bit like any creative process: without that drive to improve and look back on old work with a bit of self consciousness, no one would ever get better! 🙂

    Reply
    • Laura says

      November 25, 2012 at 1:49 am

      I feel terrible I never answered this!!! Yes, a mandelbrot is a lot like a biscotti. It is basically the biscotti in the Ashkenazi (Eastern European Jewish) tradition.

      Reply
  2. jacquie says

    December 21, 2011 at 12:15 pm

    similar to the previous comment….

    please educate me and explain what the difference btwn “mandelbrot” and biscotti? i don’t tend to make either preferring a different styled cookie in general but w/ all those great recipes out there – including this one – i’m thinking about tryting a few.

    Reply
    • Laura says

      November 25, 2012 at 1:50 am

      I feel terrible I never answered this one either! Yikes!! Yes, a mandelbrot is a lot like a biscotti. It is basically the biscotti in the Ashkenazi (Eastern European Jewish) tradition.

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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