2 ¼ c. unbleached flour
1/3 c. cocoa powder
2 tsp. baking powder
½ tsp. salt
1 c. granulated sugar
6 T. unsalted butter, room temperature
3 large eggs
1 ½ tsp. vanilla extract
8 oz. (1 1/3 c. ) semisweet chocolate chips
½ c. white baking chips |
Mix flour, cocoa, baking powder and salt. In separate bowl, using electric mixer, beat sugar and butter to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoons onto non-stick baking sheet (or Silpat) in two 10” to 11” long strips, spaced 3 inches apart. Using metal spatula or wet fingertips, shape strips into 11” x 2 ½” logs. Refrigerate 30 min.
Preheat oven to 350 degrees. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 min. Cool 10 min.
Reduce oven temperature to 300 degrees. Lift logs onto work surface. Using serrated knife, gently cut warm logs crosswise into 3/4“ thick slices. Arrange slices, cut side down, on baking sheet. Bake until just dry to touch, about 8 min. Turn biscotti over, bake until top is dry to touch, about 8 min. Cool on sheets. |