Double Chocolate Biscotti
No hot cocoa bar is complete without a jar of chocolate biscotti for dipping! These double chocolate biscotti cookies are to die for. Perfectly crunchy, loaded with chocolate, and easy to make!
Servings: 24 cookies
Calories: 150kcal
Ingredients
- 6 Tbsp. butter melted (salted butter)
- ½ cup cocoa powder
- ½ cup white sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cup flour + 3 Tbsp. for sprinkling on work surface
- ½ cup mini chocolate chips
Instructions
- Mix melted butter and cocoa powder together until smooth.
- Beat in sugars. Beat in eggs, one at a time, mixing with each addition. Add vanilla.
- Add salt, baking soda and flour.
- Stir in chocolate chips.
- Cover dough and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Sprinkle the work surface with a couple of tablespoons of flour.Transfer dough onto the work surface then sprinkle dough with a small amount of flour.Work the dough into a ball then cut the dough in half.Note: the dough will be wet and sticky---this is normal. Just add enough flour to keep it from sticking to your hands and work surface too much. I like kneading the dough a bit with the flour to cover the outside while I shape it.
- Form each dough portion into a 9" log.
- Place biscotti logs onto a parchment paper-lined baking sheet. They will spread when baked so keep 3-4" in between each log or bake on separate sheets.
- Flatten the logs a bit with your hands. They should be about 9" long and 3" wide.
- Bake at 350 degrees for 25 minutes. Allow cookie logs to rest 5 minutes.Slice logs into ¾"-1" sections.
- Turn each section onto its flat side. Arrange biscotti slices on baking sheet.
- Bake biscotti for an additional 9 minutes. Flip biscotti over for even baking then return to oven and bake another 9 minutes.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip in chocolate, if desired.
Video
Notes
Store biscotti in an airtight container for up to 2 weeks.
Undipped biscotti can be stored in the freezer 2-3 months.
Nutrition
Calories: 150kcal
