Double Chocolate Biscotti

Happy Holidays! Welcome to the Third Annual Virtual Cookie Exchange, the brainchild of blogger and author Staci Troilo.

The Exchange is easy. Once you’ve read my recipe below, hop on over to https://stacitroilo.wordpress.com/2024/12/12/fourth-cookie-exchange/ and you’ll find the master list of bakers and the recipes they’re providing this season. Visit some or all and start collecting a new batch of bakes for this year!

DOUBLE CHOCOLATE BISCOTTI

Ingredients:

1 3/4 c. + 2 T. flour

1/4 c. + 2 T. unsweetened cocoa powder

1 t. baking soda

1/2 t. salt

1/2 c. (1 stick) butter, room temperature

3/4 c. + 2 T. granulated sugar

2 large eggs

2 t. vanilla extract

1 c. chocolate chips, any variety (I used semi-sweet for this batch, but the next time I make it I’m going to use white chocolate)

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.

In a large bowl, mix the butter and sugar using a hand mixer on low-medium low until light and fluffy. This should take at least 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and mix well.

Add the flour mixture to the butter mixture. Add the chocolate chips. Using the hand mixer, mix on low speed until flour streaks disappear. Do not overmix.

You can use a fresh work surface for the next step, but I just use the parchment paper/silicone mat that’s already on the baking sheet. Sprinkle the surface or paper/mat with flour and tip the dough onto the surface. It will be sticky, so use a spatula to make sure you get all the dough out of the bowl. Sprinkle the dough with a little more flour (to make it easier to work with) and shape it into a ball.

Using a bench scraper or sharp knife, cut the ball in half. Pat each half into a rough log shape. If you’re not working on the parchment paper/mat already, place the logs on the paper at this time.

Shape each log until it’s 2-3 inches wide and 3/4 inch tall. Place the logs a little bit apart to allow for spreading during baking.

Bake for 35 minutes. Remove pan from oven and allow to sit for 5 minutes. Do not turn the oven off.

Remove each log to a cutting board and, using a serrated knife, slice into pieces about 3/4 in. wide.

Place each piece back onto the same baking sheet, this time with a cut side down. Bake for another 10 minutes at 350 degrees. Remove from oven and allow to cool for 2 minutes before transferring to a baking rack to cool completely.

These make great Christmas gifts! A clear bag and a pretty ribbon are all you need!

Wishing you all a happy, healthy holiday season filled with all your favorite people and things!

Until next time,

Amy