Chockey, Chockey, Chockey. I love you so.
Dark chocolate biscotti with dark chocolate chips bring this sweet cookie to life that makes all things better.
I know, enough with the biscotti already. But seriously. It is a cookie this gal has some serious affection for. It has flavor and texture and shelf life. It can be dipped into a hot beverage and not fall apart like an Oreo (I hereby proclaim soggy Oreos to be exceptional at the right time and place).
This dough is, for all intents and purposes, a dream. It comes off the mixer in one lump, is divided, baked, sliced, and baked again. It needs no garnish but will take one with pride. It has dark chocolate chunks, but the potential for this dough…add in slivered almonds, dried cherries, cranberries, orange zest, pistachios…the ideas are endless.
For this cookie, I kept it simple. Dark chocolate cocoa powder, dark chocolate chunks, need I say more? I did indulge and dip half of the batter into melted chocolate because, yes please.
Today’s blog is short and sweet, pun intended. These cookies need no elaboration. If you don’t bake them as long the second round, they will have a soft crunch. Which, if you are going to have hard edges, you should have a soft center. In personality as well as a cookie, am I right?
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintDouble Chocolate Biscotti
Delicious dark chocolate biscotti with dark chocolate chunks.
Ingredients
- 1/2 Cup Butter
- 1 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla extract
- 1/2 Cup Dark Cocoa Powder
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Cups AP Flour
- 1 Cup Dark Chocolate Chunks/Chips
Instructions
- Preheat oven to 350*
- In a mixer with a paddle, combine butter and sugar until light and fluffy.
- Add eggs and vanilla extract and combine.
- Add Dark Cocoa powder, baking powder, and salt.
- Add flour, and incorporate until it makes a dough an add dark chocolate chips.
- Form dough into two logs onto a Silpat or parchment lined cookie sheet.
- Bake for 30 minutes.
- Remove from oven and cool for ten minutes.
- Slice biscotti into one inch slices.
- Place slice side up onto cookie sheet and return to the oven for an additional 10-15 minutes.