Double Chocolate Biscotti
Servings 30 biscotti +/-
Equipment
- Baking Sheet
- Hand mixer
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ¾ cups flour
- ½ cup cocoa powder
- 1¼ tsp baking powder
- ¼ tsp kosher salt
- 1 cup semi-sweet chocolate chips you can use mini chips if desired
Chocolate Drizzle:
- 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
- ½ tsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Make the biscotti dough by beating the butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
- Whisk together the flour, cocoa powder, baking powder, and salt, in a small bowl.
- Gradually add the flour mixture to the butter mixture, stirring until completely combined.
- Stir in semi-sweet chocolate chips.
- Form the biscotti, using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet. Side Note: If the dough is too sticky, add 1-2 tbsp flour.
- Form dough into two separate logs approximately 10 inches long by 2 inches wide, spacing them at least 3 inches apart as biscotti will spread.
- Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
- Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
- Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
- Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
- Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
- Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
- Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!