Darkest Chocolate Biscotti
Indulge your deepest chocolate cravings with this Darkest Chocolate Biscotti recipe, a decadent blend of rich cocoa, semi-sweet chocolate chips, and a hint of espresso for an extra layer of sophistication. These twice-baked Italian cookies are perfectly crisp and irresistibly chocolaty, making them an ideal treat for dunking into coffee or hot cocoa. The combination of Dutch-process cocoa and brewed espresso creates an intensely deep chocolate flavor, while the simple preparation ensures that even novice bakers can craft these gourmet delights. With just 15 minutes of prep time and a satisfying crunch in every bite, Darkest Chocolate Biscotti is the ultimate chocolate lover’s dream. Perfect for gifting, sharing, or indulging solo, these cookies are destined to be a staple in your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder (Dutch-process preferred)
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons brewed espresso (cooled)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until evenly combined.
Stir in the semi-sweet chocolate chips and set the dry ingredients aside.
In a smaller bowl, whisk together the eggs, vanilla extract, and cooled espresso until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or rubber spatula until a thick, sticky dough forms. Avoid overmixing.
Transfer the dough onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide. Transfer the log onto the prepared baking sheet.
Bake the log in the preheated oven for 25 minutes, or until it feels firm in the center when gently pressed. Remove it from the oven and let it cool on a wire rack for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Arrange the biscotti slices cut side down on the baking sheet.
Bake the biscotti for 10 minutes, then flip them over and bake for an additional 10 minutes, or until they are dry and crisp. (The biscotti will harden further as they cool.)
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 446.2 g | 162% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 220.6 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 235 mg | 18% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
