My family LOVES biscotti. Normally I make my trusted and true Cranberry Orange Biscotti. But Today I wanted to mix it up and go a little sweeter….. and chocolate-i-er. Making a normal dessert in a chocolate flavor peaks pretty much everyone’s interest. Sure I’ve had biscotti… but chocolate biscotti!? Now this I have to try. Plus, it’s the best excuse to have chocolate for breakfast.
Anyways, I used the basis of my biscotti recipe to adapt for chocolate!. Instead of the fruit or nut mix ins, I added chocolate chips. And I substituted 1/2 cup flour for cocoa powder in order to get that double chocolate base.
Because of the cocoa powder, they are a little more brittle than the typical biscotti, so take care when you create the slices.
Double Chocolate Chip Chocolate Biscotti
Ingredients
- 2 cups flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda, cocoa powder and salt in a separate bowl. Set aside.
- Using a stand mixer, beat butter and sugar together until the mixture is creamy. Then mix in eggs, and vanilla.
- Gradually add in the Flour mixture, it should resemble a sticky dough.
- Mix in chocolate chips, until evenly distributed.
- Form dough into a ball, cut into halves. Shape each half into logs, then flattening the logs. Place logs onto the prepared baking sheet.
- Bake 25-30 mins until the edges brown
- Cut logs into slices and lay the slices on their side on the parchment-lined baking sheet.
- Bake biscotti until crisp and lightly golden brown, about 7 minutes each side.
