Recipe Image
Servings:
12
Double Chocolate Biscotti
My 11-year-old son calls these biscotti “crunchy brownies.” It’s an apt description: biscotti are twice-baked, oblong-shaped cookies made intentionally dry and crunchy for dunking into coffee or tea, and these are made with a double dose of chocolate.
Total Time
1hr 10min
4.0
5 Ratings
Author: Once Upon A Chef
Servings:
12
Ingredients
•
1 3/4
cups
All-Purpose Flour
•
2
Tbsp
All-Purpose Flour
•
4
Tbsp
Unsweetened Cocoa Powder
•
2
Tbsp
Unsweetened Cocoa Powder
•
1
tsp
Baking Soda
•
1/2
tsp
Salt
•
1
stick
Butter
, room temperature
•
3/4
cup
Granulated Sugar
•
2
Farmhouse Eggs® Large Brown Eggs
•
2
tsp
Vanilla Extract
•
1
cup
Semi-Sweet Chocolate Chips
•
1
Tbsp
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
2.
In a medium bowl, whisk together the
All-Purpose Flour (1 3/4 cups)
,
All-Purpose Flour (2 Tbsp)
,
Unsweetened Cocoa Powder (4 Tbsp)
,
Unsweetened Cocoa Powder (2 Tbsp)
,
Baking Soda (1 tsp)
and
Salt (1/2 tsp)
.
3.
In the bowl of an electric mixer, cream the
Butter (1 stick)
.
Granulated Sugar (3/4 cup)
and an additional 2 tablespoons of sugar until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
4.
Add the
Farmhouse Eggs® Large Brown Eggs (2)
, one at a time, scraping down the bowl and mixing well after each addition. Beat in the
Vanilla Extract (2 tsp)
.
5.
Add the dry ingredients and
Semi-Sweet Chocolate Chips (1 cup)
and stir on low speed until just combined.
6.
Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half.
7.
Form the dough pieces into two short logs by rolling back and forth.
8.
Place the logs onto the prepared baking sheet and shape into longer logs about 3/4 inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.
9.
Bake for about 35 minutes, until firm to the touch.
10.
Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet).
11.
Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up.
12.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
13.
When cool, push all the biscotti together. This prevents the
Powdered Confectioners Sugar (1 Tbsp)
from getting on the sides of the cookies. Use a fine sieve to dust with Confectioners sugar. Serve with coffee, tea or warm milk, and enjoy!
Nutrition Per Serving
CALORIES
274
FAT
13.0 g
PROTEIN
4.6 g
CARBS
38.2 g
