If you’re a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.
Easy to recognize by their long crescent shape. When hard and crispy, it’s perfect for dipping into your coffee. A moister biscotti, which is how I like my biscotti, is perfect to eat by itself or with a glass of (fat free) milk. A few other favorites are Pistachio Cranberry Biscotti, Chocolate Pistachio Biscotti, and Pumpkin Hazelnut White Chocolate Biscotti.
Biscotti is baked twice, first it’s shaped into a log and baked, then it’s sliced on an angle and and baked a second time. Traditional biscotti contains no butter or oil and has a crispy, crunchy texture. This is the cookie you want to dip into your java. Adding just a little butter transforms this into the most addictive cookie you’ll probably ever make.
I asked my Facebook fans which recipe they preferred, the one with or without butter and the results were 50/50… so I’m posting both.
This is the butter free version. This was more of an experiment I wasn’t planning on posting. I cut them too soon, so the chocolate chips smeared a bit but I didn’t care because these weren’t going to make it to the blog. I had them on my counter and my daughter, the chocoholic in the house, came home from school and must have tasted one and raved about them. Asked me to pack them in her lunch for snack. My non-dieting skinny teen liked these!
Ate them all!! So they made the cut.
Look out for tomorrow’s Chocolate Pistachio Biscotti Recipe (with butter)!
Chocolate Chocolate Chip Biscotti
- Preheat oven to 375°.
- Line two baking sheet with parchment paper.
- Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl.
- Add chocolate chips and mix.
- Gradually add eggs and egg whites to the mixture and combine to make a dough. (If dough is too dry add one more egg white)
- Divide the dough into two or three loafs.
- Place on the lined baking sheets and bake 20 minutes. (If the dough is too sticky to form with your hands, you can use a wooden spatula to transfer it onto the baking sheets)
- When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works good for this).
- Return to the baking sheets fitting as many as you can. You may need to do this in batches.
- Bake the biscotti for another 3-4 minutes on each side. (less time for if you like it softer)