Low Sodium Biscottini con Gocce di Cioccolato
Indulge in the rich flavors of Italy with these irresistible Low Sodium Biscottini con Gocce di Cioccolato—delightful chocolate chip cookies designed with a mindful twist. Perfectly crisp on the outside yet soft and chewy inside, these treats are made with unsalted butter and cocoa powder for a low-sodium yet decadent bite. Dark chocolate chips add a touch of bittersweet richness, while a hint of vanilla and creamy yogurt lends a velvety texture and depth of flavor. With optional chopped almonds for added crunch, these cookies are an elegant and guilt-free option for everyday snacking or special occasions. Quick and easy to make with minimal prep time, they pair wonderfully with a cup of coffee or tea. Plus, their airtight storability means you can enjoy their fresh-baked goodness throughout the week. Perfect for chocolate lovers seeking a healthier homemade dessert!
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 150 grams dark chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons plain yogurt
- 50 grams almonds, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and plain yogurt for extra moisture and flavor.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and unsweetened cocoa powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent the cookies from becoming tough.
Fold in the dark chocolate chips and chopped almonds if using. Ensure they are evenly distributed throughout the dough.
Using a spoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each for spreading.
Bake in the preheated oven for 15 minutes, or until the edges are set and the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscottini in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 443.9 g | 161% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 213.7 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 455 mg | 35% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1894 mg | 40% | |
*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.
