Your coffee break is about to get a lot sweeter with our homemade double chocolate biscotti, featuring dark and semi-sweet varieties.
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for about 30 seconds, until fluffy. Add sugar, cocoa powder, and baking powder, and beat until combined.
- Next, beat in eggs until combined. Add 1 1/4 cup of flour, and beat on medium speed until combined. Stir in remaining flour, salt, and both types of chocolate with a spoon.
- Divide dough in half. Shape each portion into a log 9 inches long, and place about 4 inches apart on a greased cookie sheet. Flatten them slightly until about 2 inches wide.
- Bake for 20-25 minutes, or until a toothpick inserted near the center of each comes out clean.
- Place the cookie sheet on a wire rack and cool completely, for about 1 hour.
- Line a clean sheet pan with parchment paper. Slice dough at a slight angle into approximately 1/2 to 1-inch-thick pieces. Place cut side down on the baking sheet. Bake for 7-9 minutes on each side, or for about 14-18 minutes total, until slightly darkened and crisp.
- Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature for 2-3 weeks.
Adapted from Better Homes & Gardens.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: biscotti, chocolate, cookie, holiday baking, coffee break