Chocolate Dipped Chocolate Chip Biscotti

Do you love biscotti? I do, but with some recipes, they can be really hard. I know that is fine if you are a dunker, but I am not. I wanted a biscotti that was firm but still a little chewy. So here is a recipe for those who want a little softer biscotti.

These biscotti came together easily and have a chewiness to them. You can either dip them in chocolate or eat them plain.

The dough will be a little crumbly but as you begin to form the loaves, it comes together. Once you bake the loaves, you need to let them cool for about 20 minutes before cutting them into slices and baking again.

Here is a tray that has baked for the second time.

Let these cool and then dip in chocolate if you want. I melted the chocolate in a glass measuring cup so I could dip in the ends. Enjoy!

    Recipe                                                        Print

Chocolate Dipped Chocolate Chip Biscotti

Ingredients:

• 2 cups all-purpose unbleached flour
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ baking powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, room temperature
• 1 cup turbinado sugar or regular sugar
• 1 egg, room temperature
• 1½ cup chopped dark chocolate, or chocolate chips

Directions:

1. Preheat your oven to 350° degrees

2. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt; whisk to mix

3. Cream butter and sugar together until pale in color, and light in texture

4. Add egg; mix well

5. Add flour mixture; mix until just incorporated; the mixture will be slightly crumbly

6. Stir in the chocolate; careful not to over mix

7. Divide the dough in half

8. On a baking sheet lined with parchment paper shape the dough into two 2×12 inch logs

9. Be sure not to place them too close together because the dough will spread

10. Bake: 25-27 minutes or until firm, and beginning to become golden on the edges

11. Allow to cool for about 20 minutes

12. Use a sharp knife to cut the logs on an angle into about 1 inch pieces

13. Place cut side down onto the baking sheet

14. Bake for about 7-10 minutes; the longer it bakes, the crunchier it will be, so if you want them to be a bit softer, bake it closer to 7 minutes

15. The cookies will not spread when you bake them for the second time so you do not need to worry about placing them far apart

16. Allow to cool.

17. Melt milk or dark chocolate in the microwave at 30 second intervals until melted.

18. Dip one end of the biscotti into the chocolate to coat. Let set until dry or place in fridge until firm.

The post Chocolate Dipped Chocolate Chip Biscotti first appeared on Eclectic Red Barn.

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