Happy New Year, y’all! I hope you all had a fun night ensuring that the new year came in.
This morning I slept in a little and then headed to the grocery store to buy some food for the week. Once I got home I dug into my black-eyed peas and corn bread. Yum yum!
Then once I had taken all of the Christmas decorations down I got busy in the kitchen trying a new recipe out for biscotti. I normally make biscotti that doesn’t involve chocolate unless it’s dipped in it. But lately I’ve been wanting to make a chocolate dough biscotti. I think I found a winner.
Triple Chocolate Chunk Biscotti
- 1 1/2 sticks butter, softened
- 1 1/3 c sugar
- 1/2 c dark chocolate cocoa powder
- 4 tsp baking powder
- 4 eggs
- 2 1/2 c whole wheat flour
- 4 oz white chocolate, chopped
- 3 oz semi-sweet chocolate chunks
Preheat oven to 375 degrees. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, cocoa powder, and baking powder; beat on medium until combined. Beat in eggs. Beat in as much flour as you can, adding gradually. Stir in any remaining flour. Stir in the white chocolate chunks and semi-sweet chocolate chunks.
Divide dough into thirds. Shape each third into a log-shaped roll. Place rolls 4-inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
Bake in for 20-25 minutes or until a toothpick comes out clean. Cool on cookie sheet on a wire rack for 1 hour.
Preheat oven to 325 degrees. Using a serated knife, cut each roll diagonally into 1/2-inch thick slices. Lay slice, one cut side down, on an ungreased cookie sheet. Bake slices for 8-10 minutes. Turn slices over and bake 8-10 additional minutes or until slices are dry and crisp. Transfer to wire rack to cool.
Store in an airtight container for up to 2 weeks.