These last few days of the year are ones I look forward to most; when we can unplug from our usual routine and just focus on relaxing with family. To me that means lots of cooking, feasting, wine-drinking and wood fires in the fireplace. But it can be hard not to get caught up in all that holiday scurrying – shopping, wrapping, decorating…I find myself wondering Am I done yet?
I managed to accomplish some holiday baking this year, and somehow it turned out there wasn’t enough chocolate in the assortment. These biscotti seemed like the missing link. It helps that biscotti are the perfect cookie for packing up in bags for last minute gifts because they’re not fragile or fussy.
The biscotti recipes I like best use butter. Some traditional biscotti are made without it, but I think they can be tooth-breaking hard. The ones here have a nice ratio of crunch, chew and deep chocolate flavor.
I chopped some extra chunks of chocolate to melt and drizzle over the biscotti, and I sprinkled a little flaky sea salt over some of them, too.
Dark chocolate biscotti
Keep the biscotti in a covered container for up to a week.
- 2 cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs
- ¾ cup dark chocolate baking chunks or chips
- Arrange baking racks to the middle of the oven and preheat to 350 degrees.
- Line a large rimmed baking sheet with parchment paper.
- Whisk together flour, cocoa, baking soda and salt in a bowl.
- Beat the butter in an electric mixer until fluffy; add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed to stir in the flour mixture and mix until just combined; stir in the chocolate chunks.
- Divide the dough in half. Shape each half on a lightly floured counter into a log about 12 inches long and 3 inches wide. Arrange the logs on the baking sheet about 3 inches apart.
- Bake 30 - 40 minutes, until the logs are firm to the touch. Cool on a rack 10 minutes.
- With a large, sharp knife, slice each log into ¾-inch wide slices on a slight diagonal and put them cut side down on the baking sheet.
- Lower oven to 325 degrees. Bake 5 minutes, then gently turn the biscotti unto the other cut side and bake for another 5 minutes.
- The biscotti are great plain or dip them into some chopped, melted chocolate if you like.
Based on a recipe from Gourmet magazine