Your coffee is really lonely. It needs a friend in the form of this delicious biscotti. So make this and dunk it, already!
This biscotti is a crunchy chocolate dream, and your coffee will thank you!
These were described as tasting like cocoa puffs. So if you love cocoa puffs, there you go! If you hate cocoa puffs, it tastes nothing like them. Not a bit. It just tastes like cocoa in the best most fabulous way.
Recipe adapted from Baking From my Home to Yours by Dorie Greenspan
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 T Dutch process cocoa powder*
- 3/4 t baking soda
- 1/2 t baking powder
- 1 t salt
- 3/4 stick (6 T) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 t pure vanilla extract (I used vanilla bean paste!)
- 4 ounces chocolate chopped (I used a mix of butterscotch chips and white chocolate chips chopped) or 3/4 cup mini chocolate chips
- Turbinado sugar for topping (granulated will do)
* You can use 2 T instant espresso powder, instead of the additional cocoa. The truth is, I didn’t have any espresso so I opted for double chocolate.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Sift together flour, cocoa powders, baking soda, baking powder and salt.
- Working with a stand mixer using the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until pale, about 2 minutes. Scrape down the side of the bowl as needed. Add eggs and vanilla and beat for another 2 minutes. Reduce the mixer speed to low and add the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped chocolate. Turn the dough onto a work surface and knead any dry ingredients into the dough that may have escaped.
- Divide the dough in half. Working with one half at a time, roll the dough into 12-inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the log onto the baking sheet. Sprinkle each log with turbinado sugar and pat gently into the dough.
- Bake for about 25 minutes (rotating half way through) or until just firm. The logs will spread and crack and that is ok. Remove baking sheet from the oven and cool on a wire rack for about 20 minutes. (Leave the oven on.)
- Working with one log at a time, using a long serrated kinfe, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on their sides on the baking sheet ( like the 3rd picture) and bake the cookies again for just 10 minutes rotating half way through.
- Transfer biscotti to a rack to cool. Store in an airtight container for a week or so.