Double Chocolate Biscotti

Plate of biscotti in front of a teacup and sugar bowl.

If there is a word that should always come before chocolate it is the word double! You will love these Double Chocolate Biscotti, they are delightful with coffee or tea.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 125kcal

Equipment

Ingredients

6.75 ounces all-purpose flour about 1 ½ cups
1 cup sugar
½ cup unsweetened cocoa
½ cup semisweet chocolate chips mini or regular
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 large egg white
Cooking spray

Instructions

Preheat oven to 350°F.
To measure the flour, spoon it lightly into the measuring cups and level with a knife. In a medium bowl combine the flour, sugar, cocoa, chocolate chips, baking powder, baking soda, and salt. Whisk together.
In a large bowl, whisk together the vanilla extract and eggs. Add the flour mixture to egg mixture and stir to combine. Divide the dough in half and pat out two 12 inch loaves, about ½ inch thick, on a baking sheet coated with cooking spray (I used parchment paper).
Bake for 22 minutes. Remove from oven and cool on a wire rack for 10 minutes. Cut each loaf diagonally into ½ inch slices. Stand them back up on the baking sheet and return to the oven to bake for an additional 15 minutes. Remove from oven and let cool on a wire rack.
Store in an airtight container.

Notes

I sometimes substitute ¼ cup of whole wheat flour for ¼ cup of the all-purpose flour.

Nutrition