Homemade Chocolate Biscotti
Homemade Chocolate Biscotti marks day 14 of my Advent holiday delights. This isn’t a traditional “Christmas cookie,” but it’s certainly festive and cookie-like, and the perfect accompaniment to your morning cappuccino or post-dinner expresso.
Day 14: Chocolate Biscotti
Difficulty: Impressive Challenge
When I saw this recipe on NYTFood, I knew it would be perfect to bring into the office to make everyone’s Monday morning a little more cheery and bright. What I wasn’t planning on was for this little activity to make my Monday morning a chaotic competition of me against the clock. Giving myself an hour and a half to make biscotti and make it out of the house on time was not my brightest idea since this cookie gets baked twice—and needs to cool off in between each round of baking! I ended up scrambling in my attempt to finish and photograph them, so I left a few for me to enjoy leisurely tomorrow morning with a freshly-brewed, piping-hot cup of java.
I’ve labeled these treats as a “challenge” since there are a number of places where things can go wrong. I found the dough a little too wet and sticky to properly shape. I stuck it in the refrigerator for about 20 minutes to firm up. It was still sticky, but at least I was able to mold it into the shape I wanted. The second tricky part is baking it. It’s always a little difficult for me to gauge when cookies are done baking. And since this was basically a giant cookie at this step, I wasn’t quite sure when they were finished. I used the clock and my kitchen senses. I found the test of lightly pressing it and waiting until it sprung back to be the best indicator.
You roll the dough into a log, then gently flatten it out with your hands and bake it. You are essentially baking one giant cookie!
- 2 cups all-purpose flour
- ¾ cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cups lightly packed dark brown sugar
- ⅓ cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon strong coffee
- 3 large eggs
- 1 cup small semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift together the flour, cocoa, salt and baking soda; set aside.
- Using a stand mixer with the paddle attachment, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Transfer dough to a work surface and divide in two, shaping into balls (If the dough is too sticky to handle, refrigerate until it is cool enough to work with). Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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