Chocolate biscotti are twice-baked Italian cookies that are crispy and delicious, perfect for dunking in coffee or milk.
Imagine savoring a twice-baked cookie that cracks with crunchiness and melts into chocolate bliss with each bite—because life’s too short for boring snacks. Welcome to the ultimate chocolate biscotti recipe that’s simple, fun, and full of all the sweet deets you need to create this heavenly dessert.
Inside
Chocoholic’s Dream Biscotti
Get ready to dunk into pure chocolatey bliss with this delectable biscotti. These crunchy, double-baked Italian cookies are perfect for a coffee companion or an indulgent midnight snack. Chocolate overload guaranteed!
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine Type: Italian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
Cooking Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the eggs and vanilla extract.
- Gradually add the wet ingredients to the dry, mixing until well combined. Stir in the chocolate chips.
- Divide the dough into two equal parts. Shape each part into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet. Bake for 25 minutes until they’re firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (165°C).
- Once cool, use a sharp knife to cut the logs into 1/2-inch slices. Place the slices cut side down back on the baking sheet.
- Bake for an additional 20 minutes, turning halfway, until the biscotti are dry and crisp. Cool completely on a wire rack.
Suggestions
- For a nutty twist, add 1/2 cup of chopped almonds or hazelnuts to the dough.
- Drizzle the cooled biscotti with melted white chocolate for added flair and an extra dose of sweetness.
- Dip one end of the biscotti in melted dark chocolate for a gourmet touch.
- Store in an airtight container to keep the biscotti crunchy for up to two weeks. As if they’ll last that long!