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.
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?
- 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
- Preheat oven to 350 degrees. Line a large 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 chocolate chips.
- 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.)
- 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.
- 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.)
- 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.
- 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 is such a good listener.*
*This is when I was asking him food styling advice.