Triple Chocolate Biscotti

by Megan on January 14, 2013

Triple Chocolate Biscotti // take a megabite

Last week I was craving chocolate in a major way. So much so, that I churned up some chocolate coconut milk ice cream after dinner and ate it standing in the kitchen. Since I can’t ever have enough chocolate in my life, I figured I’d triple-chocolate it up biscotti-style.

Triple Chocolate Biscotti // take a megabite

The moral of the story is this: these are a brownie that you can dunk in your coffee. And goodness knows, there is nothing wrong with that. So let’s kick that chocolate craving first thing! Let’s prioritize, ya know?

Triple Chocolate Biscotti // take a megabite

Triple Chocolate Biscotti
Recipe adapted from Baking From my Home to Yours by Dorie Greenspan

Ingredients:

  • 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
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • sea salt, for topping

Directions:

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. Sift together flour, cocoa powders, baking soda, baking powder and salt.
  3. 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 chocolate chips.
  4. Turn the dough onto a work surface and knead any dry ingredients into the dough that may have escaped. (Click HERE for a process photo.)
  5. Divide the dough into four equal pieces. Working with one half at a time, roll the dough into 6-inch long logs. Flatten logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2-3 inches wide, then carefully lift the logs onto the baking sheet.
  6. Bake for about 20 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.)
  7. 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 and bake the cookies again for just 10 minutes rotating half way through.
  8. Transfer biscotti to a rack to cool. Meanwhile melt the milk chocolate in the microwave. Transfer to a sandwich bag and cut the corner. Drizzle chocolate over biscotti. Sprinkle with sea salt. Store in an airtight container for a week or so.

YAY! Click HERE for a printable pdf of the recipe above.

Elliot Advice // take a megabite

Elliot is such a good listener.*

*This is when I was asking him food styling advice.

{ 19 comments… read them below or add one }

Billy January 14, 2013 at 1:37 am

THIS IS WHY WE’RE FRIENDS. Eating fresh ice cream while standing in the kitchen and you’re giving me brownies to dunk in my coffee?! You’re out of control in a good way Megan.

Reply

Billy January 14, 2013 at 1:42 am

Um, ps that ice cream looks magical.

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Megan January 14, 2013 at 9:32 am

We go together like biscotti and ice cream, ya know?

Reply

Sarah January 14, 2013 at 3:42 am

Triple choc. The Pnly kind of choc that could possibly be better than double choc. ALL THE CHOC!!

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Megan January 14, 2013 at 9:32 am

Yes! All of it!

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Karen January 14, 2013 at 9:30 am

I need to feed my chocolate habit daily. The biscotti look just a little decadent…And I’d eat them! Sweet blog :)

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Megan January 14, 2013 at 9:33 am

Thanks, Karen! <3 Totally decadent.

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cindy January 14, 2013 at 9:47 am

ain’t nothing wrong with triple the chocolate for breakfast…just have to sometimes.

ps, spoon twins! (trips? quads?)!!

Reply

Megan January 14, 2013 at 9:50 am

Right? Chocolate menage!

And yeah, it was “2 for Cindy, 1 for me.” ha!

Reply

Megan | Eats Daily January 14, 2013 at 2:37 pm

Yummy! I love dipping biscotti (scones, cookies, etc) into my coffee and this chocolate one looks awesome

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Megan January 14, 2013 at 2:48 pm

Thanks, Megan. Their best quality is being like a brownie, fo realz!

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Amanda @ Once Upon a Recipe January 14, 2013 at 5:15 pm

Dunkable brownies. I am so down with that.

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Megan January 15, 2013 at 5:06 pm

Yeah girl! They just needed to happen.

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NicoleD January 15, 2013 at 4:29 pm

You just always know what could use a good drizzle! Or is it Elliot?

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Megan January 15, 2013 at 5:06 pm

Thanks, Nicole! And yeah, Elliot has the best advice.

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http://vespawoolf.hubpages.com/ January 17, 2013 at 6:58 am

This is just the sort of snack I love and with all that chocolate, it’s bound to be delicious! I can’t wait to try it. Thanks so much!

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Megan January 17, 2013 at 2:05 pm

Yes! Thanks!! <3

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Sara @ The Cozy Herbivore January 17, 2013 at 4:43 pm

Mmmmmm-MMM! These look so fabulous. I love biscotti, and I keep meaning to bake up a batch. Well now I have all the motivation I need! Chocolate for breakfast is always a win in my book…

Reply

mum January 21, 2013 at 9:36 pm

I may need to make biscotti again…soon..real.soon.

Reply

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