Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these biscotti-like cookies. A bit of instant espresso powder can also be used.
- 2 cups all-purpose flour, plus more for surface
- 1 cup plus 1 tablespoon sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 3 tablespoons ground chicory, preferably Cafe du Monde, or 1 tablespoon instant-espresso powder (optional)
- 1 teaspoon baking powder
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 2 large eggs plus 2 large egg yolks
- 1 cup semisweet chocolate chips (6 ounces)
- 1 tablespoon heavy cream
Combine flour, 1 cup sugar, cocoa, chicory, and baking powder in the bowl of a mixer. Add butter and beat on medium speed until sandy, about 3 minutes. Reduce speed to low, and gradually beat in eggs and 1 egg yolk. Add chocolate chips and mix until just combined.
Divide dough in half and roll each half into a 1 1/2-inch-thick log (about 12 inches long) on a lightly floured surface. Wrap each log in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 325 degrees. Unwrap logs; transfer to a parchment-lined baking sheet. Whisk together remaining egg yolk and cream. Brush tops of logs with egg wash and sprinkle with remaining tablespoon sugar. Bake until firm, about 35 minutes.
Transfer logs to a wire rack and let cool completely. Cut each into 1 1/4-inch-wide wedges with a serrated knife by alternating the angle of the knife as you slice crosswise.