Elevate your coffee break with this irresistible chocolate biscotti recipe! These classic Italian cookies are known for their satisfying crunch and are perfectly designed for dunking in your favorite hot beverage, whether it’s coffee, tea, or a steaming cup of hot chocolate.
This recipe combines the rich flavor of cocoa with the delightful addition of chocolate chips, creating a double chocolate experience that’s sure to please any chocolate lover. Biscotti, also known as cantucci or cantuccini, are traditionally twice-baked for that signature crisp and crunchy texture.
Ingredients
2 cups flour
1 cup cocoa powder
1 3/4 cup dark brown sugar
1/3 cup sugar
1 tsp salt
1 tsp baking powder
3 large eggs
1 cup mini chocolate chips
4 tbsp butter, softened
1 tbsp vanilla extract
1 large egg beaten with 1 tbsp water
2 tbsp raw sugar
Method
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a stand mixer cream the brown sugar, sugar, and butter for 4 minutes on medium speed.
Add vanilla extract and quickly mix.
Add eggs one at a time and mix for 15 seconds after each egg.
Add flour and mix for 2 minutes until it starts to come together on low speed.
Add chocolate chips and mix until incorporated, about 20 seconds.
Transfer dough to a work surface and divide into 2 pieces. Dough should be thick and sticky so this can be difficult. (I have broken a spatula trying to extract dough from stand mixer)
Form each piece into a log 2 inches wide, transfer to baking sheet, flatten, but leave it rounded a little at top. I have found this step is much easier if you lightly coat you hands in olive oil.
Brush with the egg wash mixture and sprinkle raw sugar on top.
Bake in oven for 30 minutes. You want dough to crack and still be soft to the touch.
Take out of oven and let cool for 1 1/2 hours.
Preheat oven to 325 degrees.
Line 1 or 2 baking sheets with parchment paper.
Using a serrated knife, cut logs into desired thickness of 1/4 to 1/2 inch pieces.
Place cookies on baking sheet(s) and bake for 15 minutes.
Remove from oven, let cool, and store in airtight containers.
