Double Chocolate Biscotti

Do you need some chocolate today? Like a lot of it? These biscotti cookies are fantastic!! They are definitely like a crunchy brownie bite. They are perfect with a creamy latte or a cup of hot cocoa. And such a fun project to do with my little Baby Baker!

The dough comes together quickly, with just a little manipulation you get the logs of dough onto your baking sheets and let the oven do the rest of the work. They come out tender after the first bake, the second bake is where they get that firm crunchy biscotti texture!

I've made a couple different batches of biscotti over the years - this is definitely a keeper. Such great chocolate flavor infused throughout! And when I still had a handful of cookies leftover after a week, I was able to use the rest of them in a cookie crust base for a cream pie - they are perfect for that! Yumm!

Double Chocolate Biscotti from Once Upon a Chef

Ingredients
1-3/4 cups plus 2 TBS all-purpose flour
1/4 cup + plus 2 TBS cocoa powder, such as Hershey's
1 tsp baking soda
3/4 tsp salt
1 stick (8 TBS) unsalted butter, at room temperature
3/4 cup plus 2 TBS granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees and line a baking sheet with a silpat or baking mat.
2. Whisk together the dry ingredients in a medium bowl: flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer, blend the softened butter and sugar together until creamy and smooth. One at a time, blend the eggs into the butter mixture. Lastly, blend in the vanilla.
4. Slowly blend in the dry ingredients into the wet.
5. Stir the chocolate chips in by hand with a wooden spoon or spatula.
6. On a lightly floured surface, scrape the dough out and separate into two discs.
7. Pat each disc out into a log, about 3/4-inches high and 3" wide, and no longer than the length of your baking sheet.
8. Keep a couple inches space between the logs on the baking sheet so they have room to spread.
9. Bake for 35 minutes, until cookies feel firm to the touch. Allow to cool a few minutes before cutting each log into biscotti sized wedges (about 1" thick each). Don't wait until they are too cool or they will crumble a lot more than when they're warmer. You can cut directly on the baking sheet, or gently slide onto a cutting board to cut then return to the baking sheet. 
10. Turn them over so they are all laying on their cut side touching the baking sheet, and return to the oven for about 8 minutes to get them a little more dry and crunchy.
11. Allow to cool before storing in a tupperware. Will keep for about a week or so covered on the counter.
12. Serve with coffee, cocoa, or warm milk and enjoy!