With the COVID-19 situation still unfolding and the gloomy weather in Minneapolis the last few days, I have been spending some time reading my favorite books. Early morning is my favorite time to read. There is something very soothing about waking up early and sitting in the sunroom under a blanket with a fresh cup of coffee and my favorite book – reading while the sun comes up and the birds start to chirp. This week my early morning reading therapy will be that much sweeter because I made a batch of one of my favorite sweets to have with coffee: DOUBLE. CHOCOLATE. BISCOTTI.
Let’s just get right into it, shall we?
Start by creaming together the room temperature butter and granulated sugar until fluffy. Add in your eggs, one at a time, followed by the vanilla. Sift together the cocoa powder, salt, baking powder, and all-purpose flour. (You can either sift it into a different bowl or directly into the bowl with the butter/sugar/eggs.) Mix the dries into the egg/butter/sugar until combined, and then add the chocolate chips. This will be a lumpy/crumbly dough – don’t worry.
Once your dough is combined, dump it out onto a baking sheet lined with parchment paper. Using your hands, press the dough into a log about 10 inches long and 4 inches wide.
Bake your loaf of biscotti for 25 minutes at 375-degrees. After the 25 minutes are up, remove the biscotti from the oven and allow it to cool for 10 – 15 minutes. Adjust the temperature of your oven down to 325-degrees. Once the biscotti has cooled for 10 – 15 minutes it is time to cut it into slices. Using the sharpest knife you have, carefully slice the biscotti diagonally into pieces about an inch thick. Place the slices of biscotti on their sides on the baking sheet, and toss them back in the oven for 6 minutes. Flip them over onto the other side, and bake for an additional 6 minutes. Baking them on their sides after slicing them helps them crisp up and have that crunchy texture that makes biscotti perfect for dunking in coffee!
Allow the biscotti to cool completely, and be sure to keep them packaged in an airtight container to stay fresh. Feel free to decorate or top them as you like. They are really beautiful when dipped or drizzled with chocolate.
Grab your favorite book, a fresh cup of coffee, and enjoy!
Recipe
Print
Double Chocolate Biscotti
- Prep Time: 25 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour 2 minutes
- Yield: 1 dozen 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1/2 cup Butter – room temperature
- 2/3 cup Granulated Sugar
- 1/3 cup Cocoa Powder [I LOVE Droste or Guittard]
- 1 tsp. Vanilla
- 2 Eggs – room temperature
- 1 tsp. Salt
- 2 tsp. Baking Powder
- 1 3/4 cups All-Purpose Flour
- 1 cup Bittersweet or Dark Chocolate Chips
- Optional: Flaky Sea Salt for topping
Instructions
- Preheat your oven to 375-degrees. Line a baking sheet with parchment paper.
- Cream together the butter and granulated sugar.
- Add eggs, one at a time.
- Add the vanilla.
- Sift together the baking powder, salt, cocoa powder, and flour.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Mix in the chocolate chips.
- Scrape the dough out onto the baking sheet. Pack the dough into a log about 9 inches long and 4 inches wide. Sprinkle with flaky sea salt.
- Bake the biscotti at 375-degrees for 25 minutes. After 25 minutes, remove the biscotti from the oven and turn the temperature down to 325-degrees.
- Allow to cool for 10 – 15 minutes before cutting the biscotti diagonally into slices about 1 inch thick.
- Lay the slices on their sides and bake for 6 minutes. Flip them on to the other side, and bake for an additional 6 minutes.
- Allow the biscotti to cool completely. Store in an airtight container to keep fresh.
Keywords: Biscotti, Chocolate, Coffee, Cookie