Enjoy the rich flavors of double chocolate in these crunchy biscotti cookies. Perfect for dipping into your favorite hot beverage!
Ingredients: 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup white chocolate chips.
Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips and white chocolate chips. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide, spacing them apart. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, carefully slice the logs on the diagonal into 1/2-inch thick biscotti. Place the biscotti cut side up on the baking sheet and bake for an additional 15-20 minutes, or until they are crisp. Remove from the oven and let the biscotti cool completely on a wire rack.
Prep Time: 20 minutes
Cook Time: 50 minutes
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