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Double Chocolate Biscotti
Recipe

12 INGREDIENTS • 13 STEPS • 1HR 10MINS

Double Chocolate Biscotti

4.0
5 ratings
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.
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
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.
1HR 10MINS
Total Time
$0.66
Cost Per Serving
Ingredients
Servings
12
us / metric
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Baking Soda
1 tsp
Baking Soda
Salt
1 tsp
Butter
1 stick
Butter, room temperature
Semi-Sweet Chocolate Chips
1 cup
Semi-Sweet Chocolate Chips
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
274
Fat
13.0 g
Protein
4.6 g
Carbs
38.2 g
Add to plan
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Double Chocolate Biscotti
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
step 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 tsp).
step 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 tsp).
step 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.
step 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.
step 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).
step 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).
step 5
Add the dry ingredients and Semi-Sweet Chocolate Chips (1 cup) and stir on low speed until just combined.
step 5 Add the dry ingredients and Semi-Sweet Chocolate Chips (1 cup) and stir on low speed until just combined.
step 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.
step 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.
step 7
Form the dough pieces into two short logs by rolling back and forth.
step 7 Form the dough pieces into two short logs by rolling back and forth.
step 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.
step 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.
step 9
Bake for about 35 minutes, until firm to the touch.
step 9 Bake for about 35 minutes, until firm to the touch.
step 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).
step 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).
step 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.
step 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.
step 12
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
step 12 Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
step 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!
step 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!
Tags
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Brunch
Snack
Shellfish-Free
Kid-Friendly
Easter
Fall
Vegetarian
Dessert
Italian
Spring
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