This blog is starting to become a “Cookies ‘R’ Us” style blog, don’t you think. I did promise to share this recipe though. Last month was a cookie extravaganza at our house and this was another new recipe that I tried after my success with the Cranberry Almond Biscotti. This chocolate biscotti was a huge hit with the kids and I’ll definitely make this recipe again. On the trying new foods front, I’m happy to report that my daughter tried potato latkes last month and loved them. It happened at school and the other kids were excited about them so she decided to try them. Sometimes peer pressure is a positive thing.
Double Chocolate Biscotti
(adapted from Martha Stewart’s Cookies)
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1/2 cup mini semisweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat.
Sift together flour, cocoa powder, baking soda, and salt into a bowl. Beat together the butter and sugar with an electric mixer until light and fluffy. Add eggs; beat on low speed until well combined. Add flour mixture and stir together with a wooden spoon to form a stiff dough. Add the chocolate chips and mix until just combined.
Transfer dough to prepared baking sheet and form into a slightly flattened log, about 12 by 4 inches.
Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300°F.
On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch thick slices. Arrange cut sides down on baking sheet, bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature up to 1 week. We kept them in a sealed contained in the freezer and allowed them to thaw at room temperature for a few minutes before dipping into a glass of cold milk or cup of hot tea.