Chocolate—Chocolate Chip Biscotti

Yield

26 to 30 biscotti

Serve a cup of coffee, and dessert is complete.

	4	Tbsp. (½ stick) unsalted butter at room temperature
	¾	cup granulated sugar
	2	large eggs
	1	tsp. pure vanilla extract
	1¾	cups all-purpose flour
	¼	cup unsweetened cocoa powder
	1½	tsp. baking powder
	½	tsp. salt
	1	cup semisweet chocolate chips

Preheat the oven to 350°F. In a large bowl, cream the butter and sugar together until light and fluffy using a wooden spoon or an electric mixer. Beat in the eggs one at a time. Mix in the vanilla. Sift the flour, cocoa, baking powder, and salt together onto a sheet of waxed paper. Add to the wet ingredients and stir until blended. Stir the chocolate chips into the dough.
Turn the mixture out onto a floured work surface. The dough will be quite sticky. Divide the dough in half. With floured hands, roll each half into a flattened log 1½ inches thick and 10 to 11 inches long. Place both logs about 3 inches apart on a nonstick or parchment-lined baking sheet. Bake until lightly firm to the touch, about 25 minutes. Remove from the oven and let sit for 5 minutes.
Place a log on a cutting board. With a serrated knife, and using a sawing motion, carefully cut the log on the diagonal into ¾-inch-thick slices. Place the slices on the baking sheet. Repeat with the second log. Bake for 5 minutes. Turn each slice over and bake 10 minutes longer. Transfer to wire racks to cool completely. Store up to 1 week in a tightly covered container at room temperature.

If you love nuts, add 1/4 cup toasted chopped walnuts or pecans. To toast, place the nuts on a baking sheet and toast in a preheated 350°F oven until lightly brown and fragrant, about 5 minutes. Let cool, then add to the dough along with the chocolate chips.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.