Double Chocolate Chip Biscotti

senseicheryl's Note:

This recipe was featured in an email this morning from the www.lifescript.com website.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 72

Yield: 72.0 biscotti

• 1 ½ cups flour
• 1⁄3; cup cocoa powder
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 3 large eggs
• ¾ cup semi-sweet chocolate chips
• ¾ cup white chocolate chips
• powdered sugar , for rolling

Directions:

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms.
4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F
6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.
7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.
8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Reviews

[Sydney Mike]

Actually I think of this recipe as "Triple Chocolate, Double Chip Biscotti" & really enjoyed the inclusion of the cocoa & semi-sweet chips along with the white chocolate chips ~ VERY, VERY NICE TASTING, & well worth the effort! Will certainly make these again, & I'd like to try dipping 1/2 of each cookie in yet another chocolate for a really sinful chocolate punch! [Tagged, made & reviewed in the current Comfort Cafe as part of my theme, Cocoa, Not Just a Drink!]

[Chef Shezzy]

Something is up with this recipe. The dough is VERY wet, very much like regular cake batter- I had to add quite a bit of flour to get even close to a "stiff dough". Also, where do the white chocolate chips go in??? I got to the end, and no reference to where they are used. I have salvaged them by baking them at 300 for a longer period of time, but they didn't rise too much, so they are pretty skinny. They taste good though. I will drizzle with melted white chocolate, I guess.