These dark, delicious chocolate biscotti aren’t as hard as your traditional biscotti but really deliver on the chocolate. They’re perfect with coffee.
I’m a big fan of biscotti cookies. I love to dunk them into coffee or tea and just savor the moment that the hard cookie becomes more pliable with the addition of a bit of moisture. But these chocolate biscotti, while perfect with a cup of coffee, aren’t the super hard biscotti you usually find at the store. They’re crunchy, but not the kind of crunchy that tears the top of your mouth to shreds while you eat them crunchy.
And I’m not normally a big chocolate person. (I can take it or leave it.) Lately, I’ve been looking for chocolate baked goods. You may have noticed my chocolate posts lately…chocolate fudge bundt cake and chocolate brownies. That’s no coincidence. And the fact that I am married to a man who is slightly addicted to chocolate doesn’t help when I get like this. I don’t even have to ask if he’d like some chocolate biscotti. I just bake them and have to warn him that they’re still hot because I just took them out of the oven. (Which didn’t stop him from picking up some loose pieces and popping them into his mouth.)
This recipe is really easy too. It literally only takes minutes to pull it together and get it into the oven baking. You probably even have all of the ingredients already lying around in your kitchen. There’s nothing fancy in here. When I made these chocolate biscotti, I didn’t add any nuts because I didn’t have any pistachios or hazelnuts around. But if you like nuts, I highly recommend tossing about 2/3 of a cup of them into the recipe. It just makes them that much better. Craig would have been happy with walnuts, but I just couldn’t see them pairing that well with the biscotti.
These chocolate biscotti are a great little recipe to whip up if you get unexpected company and you need to have a little something to eat. They’re not too sweet and like I said, they pair really well with a cup of coffee.
- 6 tablespoons unsalted butter, softened
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 2 cups flour
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Add butter and sugar to a large bowl and beat until light and fluffy.
- Add eggs to butter mixture and beat until well incorporated. Make sure to scrape down the sides of the bowl to get everything evenly blended.
- In a separate bowl add the baking soda, salt, cocoa powder and flour. Use a whisk to thoroughly mix all of the ingredients together.
- Add the flour mixture to the butter mixture in 3 separate parts. Make sure that each is blended before adding more of the flour mixture. Mix until a stiff dough forms.
- Remove dough from mixing bowl and put it on the parchment paper lined baking sheet. Mold it into a 12"x4" flattened log.
- Bake for 25 minutes.
- Remove from oven and let cool for 7 minutes. Reduce oven temperature to 300 degrees Fahrenheit.
- Remove the baked log to a cutting board and using a serrated knife, cut the the log into 1" wide pieces. Lay the cut pieces, on their sides, back onto the parchment lined baking sheet.
- Put back into the oven and bake for another 25 minutes.
- Remove from oven and let cool.
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