Chocolate Chocolate Chip Biscotti

This Chocolate Chocolate Chip Biscotti Recipe is an easy and quick one. Has never let me down and always delivers a big bold chocolate bite. Check it out and enjoy!

 

This fabulous recipe came from my dearest friend Regina. If you have been on this blog before, you definitely have seen many of Regina’s recipes.

She has shared so many of her family’s favorites from her Perfect Pork Schnitzel,

Home-Ec Ramen Soup, and so many of her sweet dessert recipes like Simple Snow Ball Cookies.

This one for Chocolate Chocolate Chip Biscotti is seriously the best biscotti recipe I have tasted.

I love making batches and batches since my family loves these so much. 

Regina came up with a really simple recipe that only has a handful of ingredients and the end result is always perfect.

Thank you so much again Regina!

 

Ingredients:

• 6 tablespoons unsalted butter, room temperature
• 2 cups all purpose flour
• 1/2 teaspoon salt, I used fine sea salt
• 1/2 cup dark unsweetened cocoa powder, Dutch or all natural both work
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon chocolate extract, I use this for so many chocolate dessert recipes. You can leave out but, this does add a great depth of flavor. Sub with another half teaspoon of vanilla extract.
• 1/2 teaspoon vanilla extract, I love this one 
• 1/2 cup mini chocolate chips, semisweet is best for this recipe

 

 

 

 

 

 

 

Directions:

1. Preheat oven to 350 degrees.
2. Line a large rimmed cookie sheet with parchment paper or a Silpat.
3. In a medium mixing bowl, whisk flour, cocoa powder, baking soda, and salt.
4. In a large mixing bowl, using a hand held mixer or a stand mixer, cream butter and sugar until light and fluffy. Add in eggs and extracts. Beat until well combined. Scrape down sides in between if needed. 
5. Pour the flour mixture into the butter mixture. Stir to form a stiff dough.
6. Stir in chocolate chips. 
7. Take dough and place on prepared cookie sheet. Form two logs almost the length of the cookie sheet, about 2 1/2″ wide and a little flattened. (See in photo above)
8. Bake for about 25 minutes. The dough should be a little firm. Cool for 5 to 7 minutes on cookie sheet.
9. Now, reduce oven temperature to 285 degrees.
10. Either on the cookie sheet or, lift each log and place on a large cutting board, cut biscotti diagonally into 1″ thick slices. Place cut side down on either an oven safe wire rack that sits on top of the cookie sheet or just put back onto the lined cookie sheet.
11. Bake until slightly crisp but still a little soft in the center, about  6 to 8 minutes. Take cookie sheet out of the oven, let cool for about 10 minutes in the pan that’s resting on a cooling rack. Plate up and enjoy! 

 

 

 

Thanks for stopping by today. I hope you found some recipes to save and share with family and friends.

Please stop back again soon. There are so many more recipes to see both sweet and savory. New ones too.

To save any favorites, pin them on Pinterest. It’s a great way of saving for later on.

 

        Bye for now…