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Prepare Chunked Double Chocolate Biscotti

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.


My 11-year-old son calls these biscotti “crunchy brownies.” It’s an apt description: biscotti are twice-baked, oblong-shaped cookies made intentionally dry and crunchy for dunking into coffee or tea — and these are made with a double dose of chocolate. I’m happy to say that they have nothing in common with the packaged biscotti sold in most coffee shops, which often taste like bricks. When you dunk these chocolate biscotti into a warm beverage, they soften, becoming rich, chocolaty and decadent.


Biscotti might seem like grown-up cookies but kids can enjoy these too. Serve them with a glass of warm milk or hot chocolate for dunking and you will have very happy young gourmands.


WHAT YOU’LL NEED TO MAKE DOUBLE CHOCOLATE BISCOTTI



HOW TO MAKE DOUBLE CHOCOLATE BISCOTTI


Begin by combining the dry ingredients: flour, natural unsweetened cocoa powder, baking soda, and salt.



Whisk well.



Set aside, then cream the butter and sugar in the bowl of an electric mixer.



Beat in the eggs one at a time.



Then beat in the vanilla extract.



Add the dry ingredients and chocolate chips.



Mix to combine. The dough will be sticky.



Scrape the dough out onto a floured work surface, and dust the dough with flour as well.



Gently shape into a ball.



Cut the dough in half.



Roll each piece of dough into a short log.



Transfer the logs to a parchment-lined baking sheet.



Then shape into longer logs about 3/4-inch high and 2 inches wide.



Bake the logs for about 35 minutes.



Let cool slightly, then slice on the diagonal about 3/4-inches wide and turn the biscotti on their sides.



Place back in the oven for 10 minutes to crisp up. Let cool a bit, then serve with coffee, tea or milk.



Double Chocolate Biscotti

By Jennifer Segal


These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.


Servings: About 30 biscotti Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 1 Hour 10 Minutes


INGREDIENTS

  • 1-3/4 cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off

  • 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 stick (8 tablespoons) unsalted butter, at room temperature

  • 3/4 cup plus 2 tablespoons granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

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

  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.

  4. Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.

  5. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

NUTRITION INFO

Per serving (30 servings)

  • Serving size:1 biscotti

  • Calories:110

  • Fat:5g

  • Saturated fat:3g

  • Carbohydrates:15g

  • Sugar:11g

  • Fiber:1g

  • Protein:1g

  • Sodium:111mg

  • Cholesterol:22mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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