These crisp and easy-to-make double chocolate biscotti have a rich chocolate flavor and the perfect crunchy cookie texture for dipping into coffee, tea or hot chocolate!
In a bowl of your stand mixer, combine all your dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. With my paddle attachment, I like to mix all the dry ingredients on low to ensure everything is evenly dispersed.
Cut cold butter into cubes. Add the butter to the dry ingredients in the stand mixer. With your mixer on low, start cutting in the butter. Continue to mix until there are no visible butter pieces left.
Whisk together the eggs, vanilla, and milk in a separate bowl. Slowly pour the egg mixture into the bowl with your mixer on low.
Once you have added all your wet ingredients, you want to add your chocolate chips before it becomes a cohesive dough to prevent from over mixing. This helps to keep from developing gluten to ensure a lovely tender, and crunchy texture.
Shape and First Bake:
Gather your dough and shape it into a log about 2 inches wide and ¾ inches tall. Transfer the dough onto a parchment lined sheet tray with an offset spatula. You will want your log the same height throughout to ensure even baking.
Place into the fridge and chill until the dough is firm.
Preheat the oven to 350°F.
Once the dough is firm, brush the top with heavy cream and sprinkle with turbinado sugar.
Bake for 15-20 minutes until the top has cracked slightly, and your dough has become matte. When you press lightly on the center, it should provide a little resistance.
Allow the biscotti to cool completely. For a cleaner cut, wrap the biscotti with plastic wrap and allow it to sit overnight. It is not necessary, you can finish the biscotti in one day if your cravings are calling!!
Second Bake:
Time to cut! With a serrated knife, slice your biscotti on a bias about ½ inch thick. And yes, those end pieces make perfect snacks while you’re waiting!
Reduce the oven temperature to 300°F and place your sliced cookies on a parchment lined sheet tray cut side down. Don’t worry about spacing, they won’t spread anymore.
Bake the cookies for 8-12 minutes until the outside is crispy and the center gives a little resistance when pressed lightly. Cool completely before serving, and enjoy!
Video
Notes
Yield – 30, ½ inch cookies Flavor Tips –Make sure you like the chocolate you use! It’s all chocolate here so make sure you enjoy it.Variations – The options are endless! Add dried fruit, nuts, or other chocolate! Storage – Store cookies at room temperature for up to 2 weeks in an airtight container or frozen for up to 3 months.