Homemade Dark Chocolate Biscotti
Ingredients
- 1 ¾ cups All purpose flour
- ¼ cup Unsweetened dark chocolate cocoa powder
- 1 teaspoon Baking soda
- ¾ teaspoon Salt
- 1 Stick of unsalted butter (softened)
- 2 Eggs
- ¾ cups Granulated sugar
- 1 cup Chocolate chips
- 1 ½ teaspoon Vanilla extract
- Powdered Sugar (to sprinkle on top before baking)
Instructions
- Preheat oven to 350-degrees. Prepare large baking sheet by lining with parchment paper. I find that parchment paper cooks better.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Using your electric mixer beat the butter and sugar until fluffy. Add eggs and vanilla extract, beat the mixture until combined well.
- Stir in flour mixture to form a stiff dough. Next, mix in the chocolate chips. You can use your hands if you're having a tough time mixing it in since the dough is stiff.
- With this step, it depends on how you roll out your dough. You can either roll it out and decide not to divide the dough (which is what I do when I'm lazy)Or you can divide the dough in half and flour your hands. Form the dough into two flat logs on the baking sheet. Around 12 inches long and 4-6 inches wide. About two inches thick as well. Sprinkle with powdered sugar. You can either cut your biscotti before you pop it in the oven or after. I switch between before and after. You choose!
- Bake 30-35 minutes. Check on it at the 30 minute mark. Cool on your baking sheet for 5 minutes.
- Transfer the biscotti to the cutting board and cut diagonally into even slices Arrange your biscotti on a baking sheet and bake for an additional 10 minutes, or until crisp. Cool on your rack when done. Sometimes it has to sit out for a bit on the cooling wrack to crisp up. Enjoy!
Video
Notes
Recipe can be stored for about a week in a ziploc bag or container.