Everyone’s Favourite Double Chocolate Biscotti
- January 14, 2021
This double chocolate biscotti is everyone’s favourite—everyone who’s tasted them, that is. I’ve been making this recipe for a few years now and even chocolate-timid or calorie-avoidant recipients have come to this tasty dark side.
It’s an absolutely delicious indulgence that’s worth making. I haven’t had one this good that’s store bought. Eat it on its own or dip in coffee, tea, milk, or your beverage of choice, and you are in for treat.
The original recipe was from The New York Times – Union Square Biscotti. I’ve made several modifications to it to suit my taste, including reducing the sugar and switching to semi-sweet chocolate chips. So far, over a hundred people who have received this from me, including my partner’s teams and co-workers pre-Covid, also very much enjoy it this way. The truth is, I can never make enough.
Some of you might be thinking that I must be cruel to post this on January, because many are on some kind of diet. Well, if is a concern, you will be happy to find out that these are pretty low calorie IF you practice a little bit of restraint. Depending on the size of the biscotti, it’s usually around 50 calories a piece for the ones I make (based on the calculation from the Lose It app).
The year my partner and I embarked on a year of calorie-counting, these became a regular treat. And they still are. Apologies for those who cannot have carbs or gluten. I do not have any alternatives at the moment.
Everyone's Favourite Double Chocolate Biscotti
- 240 grams unbleached AP flour (~2 cups)
- 74 grams cocoa powder (~1/4 cup) - preferably Valrhona or Cacao Barry
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 297 grams dark brown sugar (~1 1/2 cup)
- 66 grams granulated white sugar (~1/3 cup)
- 57 grams unsalted butter (~4 tablespoons) at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon espresso powder Medaglia d'Oro is a good brand for this
- 3 large eggs
- 213 grams semi-sweet chocolate chips (~1 rounded cup) - Ghirardelli Semi Sweet Chocolate Chips are great for this recipe
- Preheat oven to 350°F with the rack in the lower middle position. Line a half sheet (18”x13”) pan with parchment paper or non-stick silicone baking mat. The latter makes it easier for scraping/shaping the biscotti dough using a spatula.
- Mix together and sift flour, cocoa, salt and baking soda in a medium bowl. Set aside.
- Cream the butter, brown and white sugar together using a hand or stand mixer at medium speed for 3 to 5 minutes. Dissolve the espresso granules in the vanilla extract, then add to the mixture. Add the eggs one at a time and mix at medium-low speed until evenly incorporated. Add the flour mixture in quarter portions and mix at low speed until the dough has no patches of dry flour left. Lastly, still at low speed, pour the chocolate chips and mix until evenly distributed; about 15 seconds. You may hear some chocolate chips breaking, but that's alright. Turn off and scrape the sides and give it a quick stir.
- The dough will be very sticky at this point. Do not attempt to scoop and shape with your hands unless you like a goopy mess. Instead, using a stiff non-stick spatula, transfer half the dough onto the lined pan on one side. With the same spatula, and perhaps another one, patiently scrape and shape into a log along the length of the pan. Make it two inches wide, leaving about 2” from both the short ends of the pan. Do the same for the other half of the dough. You will end up with two long logs on the pan with about 2.5" in between and 2" from each edge.
- Bake in the preheated oven for about 30 minutes. The dough will spread considerably and there will be a few cracks on the top of two large cookie logs after baking. The frenshly baked cookie will bounce back when pressed lightly with your fingertips.
- Remove from oven and cool on the pan for 10 minutes before transferring to a cooling rack to cool completely (about 1 to 1.5 hours, depending on the ambient temperature).
- Preheat oven to 325°F. Place one of the cookie logs on a cutting board and cut into 1/2-inch slices using a sharp serrated knife (a sharp bread knife will work well for the purpose). Place the slices cut side down on the same lined baking sheet. Bake for 15 minutes and transfer on a cooling rack to completely cool. Each log will use up the entire sheet and you will have to bake the slices in two batches.
- Want snappier and drier cookies? Turn off the oven and leave them in for another 2-3 minutes before cooling.
- These cookies will last for a week in an airtight container, but I doubt it. The original recipe said these can be frozen for up to 3 months, but I have not successfully had any leftovers to freeze.