Double Chocolate Biscotti - crispy and chocolatey cookie that perfectly pairs with a cup of coffee or tea. Drizzle with chocolate for added sweetness. This recipe makes 30 cookies.
Line a baking sheet with parchment paper or silicone baking mat. Set aside.
In a large mixing bowl of a stand mixer, cream butter for 30 seconds. Add sugar, cocoa powder and baking powder and beat until combined. Scrape sides of the bowl occasionally.
Add eggs and vanilla and beat until combined.
With mixer speed on low, gradually add as much flour as possible. Stir in remaining flour with a wooden spoon. Stir in chocolate chips.
Transfer dough to a lightly floured surface; divide in half. Shape each portion into a 9-inch-long roll. Place rolls about 3 inches apart on prepared cookie sheet.
Flatten the rolls slightly to about 2 inches wide.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour or overnight.
Preheat oven to 325 degrees F.
Transfer baked rolls to a cutting board. Using a serrated knife, cut each loaf diagonally into ½-inch-thick slices.
Place slices back on the cookie sheet, laying them on their sides.
Bake for 10 minutes.
Turn slices onto the other side and bake for 10 to 12 minutes more.
Transfer biscotti to a wire racks and cool completely.
!to make the chocolate drizzle:
Place chocolate chips and solid coconut oil in a microwave-safe small bowl and heat up in 10 second increments, until all is melted. Stir until smooth.
Drizzle biscotti with chocolate. Let sit for 30 minutes until the chocolate is set or dig in right away if you don't mind messy fingers.