I’m a sucker for tea and biscotti. I’ve baked all sorts of varieties through the years, and I haven’t found one I dislike yet. But I do have some favorites, and this one is up there. If you are a chocolate lover, get ready to salivate. This biscotti is rich and oh so chocolately. Yum! Here’s the recipe:
Double Chocolate Biscotti
Ingredients
2 cups flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
2 tablespoons warm water
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla extract and water and mix well. Slowly add in the flour mixture and stir until combined. Fold in chocolate chips.
Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.
Bake 30 minutes. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 325. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 10 more minutes, or until crisp and dry, flipping halfway through bake time. Cool completely before serving or storing in an airtight container.
Can’t get enough biscotti? Check out these recipes:
- Chocolate Hazelnut Orange Biscotti
- Savory Sun Dried Tomato Biscotti
- Cranberry Pistachio Cornmeal Biscotti
- Gingerbread Biscotti
Shawna Osborne says
This is like a crunchy brownie for my coffee!! It’s excellent! The batter seemed a bit dry though, maybe cause I doubled it? Anyway, a keeper!
mary says
can you use chia seeds instead of eggs, also can you substitute the flour with almond flour?
Mavis Butterfield says
I’ve never tried it that way. If you do, let us know how it turns out.