These cookies are a great twist on traditional biscotti, especially for chocolate lovers. A chocolate cookie with chocolate chips dipped in chocolate? Yeah. Exactly.
Prep Time: 15 minutes, cook time: 40 minutes
Yield: 24 pieces
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups chocolate chips (or 1/2 cup chocolate chips and 1 cup of chocolate pieces or other chocolate suitable for melting)
- 1/2 cup chopped hazelnuts
- 4 tablespoons butter (cold, cut in to cubes)
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs, lightly beaten
- 1tbsp vegetable oil (optional, for the melted chocolate)
This recipe will require a stand mixer, hand mixer or food processor, a cookie sheet with parchment paper, food brush, and other everyday kitchen tools.
- Preheat the oven to 350º.
- In a mixer, combine flour, sugar, baking powder, salt and cocoa powder and mix on low just long enough to combine the ingredients.
- Add the butter and vanilla and almond extracts, continue to mix until the combined mixture begins to resemble cornmeal.
- Add the eggs (save 2 tablespoons), chocolate chips and hazelnuts and continue to mix until the dough is moistened and all ingredients are evenly distributed.
- Divide the dough in to 2 pieces and press in to cookie sheet as logs, leaving about 2 inches of space around each. Use a small amount of flour on your hands if the dough is too wet.
- Brush the remainder of the eggs on top of the dough.
- Bake for 25 minutes, remove from oven and allow to cool slightly – cool enough to be transferred to a cutting board.
- Cut diagonal pieces, roughly 1” thick.
- Arrange pieces on the cookie sheet, on their sides and bake for another 5-10 minutes or until the edges become slightly darker than the rest of the cookies.
- Remove from oven and allow to cool completely.
Once completely cooled, dip one side of each cookie in to the melted chocolate and place on parchment paper until dry.
Melting Chocolate
Don’t stress on melting chocolate for this recipe, it’s easy! No need to use an expensive block of chocolate and sit around tempering it until just right – here’s a quick shortcut:
- Fill the bottom half of a double boiler with water and bring to a boil. Don’t have a double boiler? Just a regular pot and a metal or heat-resistant bowl that will fit on top without touching the water.
- Place your chocolate in an even layer in the top half of your double boiler or heat-resistant bowl
- Once the water is boiling, remove from the heat and place your chocolate on top
- Sit back for 15-20 minutes. Now is a good time to do a little “quality assurance” on your cookies.
- Gently stir the chocolate with a dry silicone or wooden spoon or spatula to help eliminate lumps.
You can also add a teaspoon of vegetable oil to help increase the sheen of the chocolate, making it look even tastier.
