Double Chocolate Chunk Biscotti
Indulge in the ultimate chocolate lover’s treat with these Double Chocolate Chunk Biscotti! Packed with rich cocoa, semi-sweet chocolate chunks, and dark chocolate chips, this twice-baked Italian cookie delivers an irresistible combination of crispy texture and decadent flavor. Perfectly balanced with a hint of vanilla and a touch of salt to enhance the chocolatey goodness, these biscotti pair beautifully with coffee, tea, or even a glass of milk. Whether you’re looking for a sweet snack or a dessert to impress, these easy-to-make biscotti are sure to become a favorite. Plus, they’re designed to stay fresh for up to two weeks, making them ideal for gifting or enjoying all week long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 0.75 cup Semi-sweet chocolate chunks
- 0.5 cup Dark chocolate chips
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, baking powder, and salt until well combined.
In a separate medium bowl, beat the eggs and sugar together using a whisk until the mixture is pale and slightly thickened, about 2 minutes.
Add the vanilla extract and melted butter to the egg mixture, whisking to combine.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring with a wooden spoon or rubber spatula until a dough begins to form.
Fold in the semi-sweet chocolate chunks and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface and shape it into a rectangular log approximately 12 inches long and 3 inches wide.
Place the log onto the prepared baking sheet and bake for 25 minutes, or until the log is firm to the touch and slightly cracked on top.
Remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, carefully slice the log into 3/4-inch thick biscotti pieces, cutting straight down without sawing to prevent crumbling.
Lay the slices cut-side down on the baking sheet and bake for an additional 12-15 minutes. Flip the biscotti over and bake for another 12-15 minutes to ensure both sides are crisp.
Remove the biscotti from the oven and allow them to cool completely on a wire rack. They will continue to harden as they cool.
Serve the biscotti with coffee or tea, or store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 555.1 g | 202% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 263.2 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 3373 mg | 72% | |
*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.
