Triple Chocolate Biscotti

I’ve made these often for myself and for gifts. I just ordered Black Cocoa powder and decided this is the best recipe to try it out on. They turned out AWESOME, almost like an Oreo (black cocoa powder is what makes them black!) Black cocoa is ultra-dutched, meaning it goes through a process to make it darker and mellower. It’s very dry though and has less fat, so in other recipes you may want to up the fat a bit. In this recipe I didn’t make changes since they are a hard dry cookie on purpose, for dunking in your coffee or milk!

2 ½ cups flour

¾ cup unsweetened cocoa powder (replace half with black cocoa powder if you have it)

2 cups sugar (this batch I used 1 1/2 cups and liked it just as well)

½ tsp. salt

1 tsp. baking soda

5 eggs

1 tsp. vanilla ( I also add 1/2 tsp espresso powder or instant coffee granules to bring out the chocolate flavor even more)

1 cup mini semisweet chocolate chips

Preheat oven to 350°.  Mix everything together, except chocolate chips, until well combined.  Stir in chocolate chips.  Dough will be very thick and sticky.  Spoon the dough in thirds on your largest baking sheet. Spread each of the 3 blobs into slightly rounded 3×12-inch loaf, about ¾ inch thick.  It doesn’t have to be perfect because it’s pretty gooey.  But it will spread out as it bakes, so use more than one sheet if you need to.  Bake for 30 minutes.  Remove from oven and reduce the heat to 325°.  Allow the partially baked dough to cool on the sheets for 25-30 minutes.  Remove to a cutting board and slice each loaf into many ½-inch slices.  Place cut side down back onto the cookie sheets.  Bake 15 more minutes at 325°.  Turn slices over and bake another 15 minutes until crisp.  Allow to cool completely before storing in an airtight container.  This recipe makes a lot of cookies, about 4 dozen.  

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Tags: baking, black cocoa, chocolate, cookie, cooking, gift