Twice-Baked Delight: Unveiling The Secrets Of Chocolate Biscotti

If you’re a fan of chocolate and the satisfying crunch of a biscuit, there’s a delicious treat waiting to elevate your taste buds to new heights – chocolate biscotti. Originating from the heart of Italy, these twice-baked wonders have become a global sensation, and for good reason.

What does Biscotti mean?

The name “biscotti” itself reveals the secret to their unique texture. Biscotti, meaning “twice-cooked” in Italian, undergo a dual baking process that transforms the dough into a masterpiece. The first bake sets the stage, solidifying the dough. The second bake is where the magic happens – it imparts the unmistakable crunch, turning these cookies into the perfect companions for your favorite hot beverage.

Whether you’re a coffee aficionado, a tea enthusiast, or a hot chocolate lover, the dunking possibilities are endless. The biscotti’s firm structure ensures it holds up well to dipping, softening just enough to release its chocolate goodness.

A few tips for making biscotti’s

The recipe for this delicious cookie is below, but here are a few tips before starting to bake.

1. Take out a stick of butter and let it soften as you gather and start to prep your other ingredients.

2. Whisk together all the dry ingredients (except the chocolate chips). This will break up any clumps you may have in the flour.

3. The recipe calls for 2 large eggs, but we all know that just because the box says large doesn’t mean that is the size in the box. Once your dough is done it should be firm but still a little sticky. If the dough feels dry and crumbly, add 1 more egg and mix well.

4. When dough is done mixing you will want to split in half so that you can make 2 bar shaped cookies that are approximately 12” long and 2” wide. The cookie bars will spread just a bit while cooking, so l leave space between each bar.

5. When done let the bars cool for about 10 minutes. Cutting them while hot will cause them to crumble. But letting them cool too long can also be a problem. So try not to cool longer than 10 minutes to get the perfect cut for your biscotti. Timing is everything.

7. Have fun! Learning a new cooking skill can be daunting, but this one is not as hard as it sounds!

So, preheat that oven, gather your ingredients, and let the chocolate magic unfold in your kitchen!

Here are some of our favorite cookie tools to check out!

Chocolate Biscotti

Indulge your sweet cravings with our decadent Chocolate Chocolate Chip Biscotti! This irresistible recipe combines rich cocoa and bittersweet chocolate chips, resulting in double the chocolatey goodness. Crisp, yet delightfully chewy, these biscotti make the perfect companion to your coffee or tea. Elevate your baking game with this doubly delicious treat!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Italian

Servings 24

Calories 98 kcal

Ingredients

  

• 2 cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 6 tbsp butter soften
• 1 cup sugar
• 2 llarge eggs
• 2 tsp vanilla
• 1 ¼ cups dark chocolate chips
• ½ cup powdered sugar

Instructions

 

• Arrange oven rack to middle of oven. Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, cocoa, baking soda and salt.
• Beat the butter using a kitchen aid mixemixer on medium until fluffy.
• Add the sugar to butter and mix on high until well combined. Add eggs, one at a time, and then vanilla. Continue miximixing until combined.
• Turn mixer speed down to low and then carefully add flour a little at a time.
• Mix dough until it comes together and flour is well combined.
• Stir in chocolate chips.
• Divide dough iin half. Take each half and form a flat loaf that is about 12" long and 2" – 3" wide on the parchment paper. Each loloaf should be about 4" apart.
• Bake for 30- 40 minutes or until the loaf is firm with a few cracks on top.
• Remove and slide parchment onto a cooling rack. cool for 10 minutes. Be sure not to cool for more time or the loaf will fall apart when you try to cut it.
• Lower oven temperature to 300 degrees.
• After 10 minutes, cut each loaf at a slight diagonal into 12 slices.
• Arrange the cut slices on the baking sheet standing up on flat side.
• Bake for 10 minutes or until the sides feel dry and have crumbs.
• Cool the biscotti on a cooling rack. While cooling, sprinkle with powdered sugar.

Keyword Chocolate Biscotti