CHOCOLATE BISCOTTI
CRUNCHY CHOCOLATE BISCOTTI WITH MINI CHOCOLATE CHIPS. PERFECT FOR DUNKING!
SKILL LEVEL: BEGINNER | QUANTITY: 16 PIECES
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
2 large | Eggs
1 cup | Granulated Sugar
1 ¾ cups | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
1 teaspoon | Baking Soda
2 teaspoons | Vanilla Extract
1 cup | Mini Semisweet Chocolate Chips
KITCHENWARE:
18x13-inch Baking Sheet
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
When measuring flour and cocoa powder, don’t pack or you will end up adding more into the mixture and risk having denser biscotti. Instead, use a large spoon to scoop flour and cocoa powder into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
BAKE
BISCOTTI DOUGH:
1 ¾ cups | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
1 teaspoon | Baking Soda
1 teaspoon | Kosher Salt
1 stick | Unsalted Butter (room temperature)
1 cup | Granulated Sugar
2 large | Eggs
2 teaspoons | Vanilla Extract
1 cup | Mini Semisweet Chocolate Chips
Line baking sheet with parchment paper.
Preheat oven to 350° F and place rack in the center of oven.
Sift flour, cocoa powder and baking soda in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick and sticky. Add chocolate chips and mix until incorporated.
Lightly flour surface and use spatula to scrape dough out onto surface. Add more flour on top and form into ball. Roll out ball into somewhat flat log that is about 3-inches wide by 1-inch tall by 15-inches long.
Carefully transfer to prepared baking sheet and bake for 35-38 minutes until quite firm. Let biscotti log cool for 5-10 minutes but no longer. Once cooled, use a sharp knife to cut ¾-inch slices diagonally. Return sliced biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Remove from oven, rotate other cut side down and bake for an additional 5 minutes.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
