Vanilla extract enhances the dusky mix of cocoa and minichips in these twice-baked slice cookies, which deliver deep chocolate taste.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 large egg white
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.
I made this recipe exactly as written, EXCEPT only using 3/4 cup sugar instead of 1 cup. They were plenty sweet. I whisked the dry ingredients together - this is a good idea to ensure that there are no lumps of sugar, cocoa or flour. I just whisked the eggs, egg white and vanilla in the KitchenAid stand mixer, removed the bowl from the mixer, then added the dry ingredients, and mixed by hand with a rubber spatula. Once the dough came together, I kneaded it by hand just until the ingredients were uniformly blended - I didn't want to overdo it. Cooking times seemed to be spot on. Very chocolatey and satisfying. I may experiment with additions in the future (nuts, cranberries, coconut, etc.) I used Ghirardelli mini semi-sweet chocolate morsels and Trader Joe's Unsweetened Cocoa Powder.
Great biscotti! Will definitely make it again. Looking at the reviews, I didn't use a whisk to blend the ingredients. I simply used a wooden spoon and my fingers towards the end to form a ball of dough. It worked fine.
Excellent chocolate biscotti. I give packages of different homemade biscotti as holiday gifts and this one has made the cut. I kneaded 7 or 8 times on a floured surface before transferring to a baking sheet. And I did not attempt to stand the biscotti up - baked 10 min on each side.
At first I thought this was going to be a disaster. The dough was very very sticky. It all immediately got stuck in the whisk.I scraped it out and switched to a spoon. Even after flouring my hands the dough was like glue and hard to work with. I was sure they were going to be awful - but the loaves turned out fine and once I sliced them they were very pretty biscotti. I reduced the second cooking time by 5 minutes - will probably do the same for the first cooking time when I make these for Christmas. They were pretty crunchy after the first bake. They taste good. Next time I will drizzle with white chocolate for effect.
This looks so good but I couldn't get it right. I want mine to taste like the biscotti I got from Gina's Homemade. (www.ginashomemade.com/products.shtml) Those biscotti are so rich. I might have overcooked these chocolate biscotti. I think it's me - not the recipe. Try, try again.
Am I the only one who had trouble with the dough? No oil? I ended up drizzling a tiny bit to help it stick together, but still way too crumbly for me. I have made several CL's biscotti and have had not problem until now.
Excellent! Instead of 1 cup of sugar I used 1/2 cup of sugar and 1/2 cup of Splenda baking, and instead of 2 eggs , i used 1egg and 1/4 cup egg substitute and they were GREAT! They lasted a week because I found a hard time eating just two a day! Definitively a keeper, I WILL do them again!
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