Double Chocolate Biscotti Recipe

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar for 1 to 2 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.

Add the eggs, 1 at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir at low speed until just combined.

Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour.

Using the hands, shape the dough into a rough ball and cut in half. Form the dough pieces into 2 short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape them into longer logs about ¾-inch high and 2-inches wide.

Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch.

Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch; then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices.

Turn the biscotti on their sides and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Serve with coffee, tea, or warm milk.