Ingredients
Scale
- 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