Ingredients for Darkest Chocolate Biscotti
- 3 ½ cups all-purpose flour
- Cocoa Powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- 1 ½ cups granulated sugar
- Eggs
- 2 cups dark chocolate chips
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How to Make Darkest Chocolate Biscotti
- Preheat oven to 375°F (190°C). Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups dark chocolate chips.
- Divide the dough in half. On two separate ungreased baking sheets, shape each half into a log approximately 12 inches long and 2 inches wide. Slightly flatten the tops.
- Bake for 20 minutes at 375°F (190°C). Let cool completely on baking sheets for at least 30 minutes.
- Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice each log diagonally into ½-inch thick biscotti. Arrange the biscotti cut-side down on the baking sheets.
- Bake for another 30 minutes at 325°F (165°C), or until the biscotti are firm and dry.
- (Optional) Melt 4 ounces of dark chocolate in a double boiler or microwave-safe bowl. Dip the bottoms of the cooled biscotti into the melted chocolate and let the chocolate set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
8g
Carbs
3g
