Double Chocolate Chunk Biscotti Recipes

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DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield About 30 biscotti

Number Of Ingredients 9

1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
1 teaspoon baking soda
¾ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
  • Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

DOUBLE CHOCOLATE CHUNK BISCOTTI



Double Chocolate Chunk Biscotti image

Make and share this Double Chocolate Chunk Biscotti recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 2h25m

Yield 32 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped

Steps:

  • Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
  • Add sugar, cocoa powder and baking powder & beat until combined.
  • Beat in eggs.
  • Beat in as much of the flour as you can.
  • Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
  • Shape each half into a 9" long log.
  • Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
  • Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
  • Cool on the cookie sheet set on a wire rack for 1 hour.
  • Using a serrated knife, cut each log diagonally into 1/2" thick slices.
  • Lay slices, cut side down, on ungreased cookie sheets.
  • Bake slices in a 325 degree oven for 8 min.
  • Turn slices over.
  • Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
  • Transfer to wire racks and let cool.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 96.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.4, Sodium 48.2, Carbohydrate 12.8, Fiber 0.9, Sugar 6.3, Protein 1.8

DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI



Double Dark-Chocolate and Ginger Biscotti image

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 2 1/2 dozen

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
  • With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
  • With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
  • Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g

DOUBLE CHOCOLATE BISCOTTI II



Double Chocolate Biscotti II image

Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute.

Provided by EHOLT

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 24

Number Of Ingredients 9

1 cup white sugar
¼ cup olive oil
¼ cup margarine
¾ cup egg substitute
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ⅛ cups unsweetened cocoa powder
2 teaspoons baking powder
1 (5 ounce) milk chocolate candy bar, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
  • Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
  • Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
  • Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.4 g, Cholesterol 1.5 mg, Fat 6.9 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 82.5 mg, Sugar 11.7 g

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

DOUBLE CHOCOLATE CHUNK BISCOTTI



Double Chocolate Chunk Biscotti image

Make and share this Double Chocolate Chunk Biscotti recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 1h5m

Yield 32 Biscotti

Number Of Ingredients 10

1/3 cup butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped
2 tablespoons shortening (optional)
2 ounces semisweet chocolate or 2 ounces white baking bar, coarsely chopped (optional)

Steps:

  • Grease a large cookie sheet; set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
  • Add sugar, cocoa powder, and baking powder; beat until combined.
  • Beat in eggs.
  • Beat in as much flour as you can.
  • Stir in any remaining flour.
  • Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
  • Divide dough in half.
  • Shape each half into a 9-inch-long roll.
  • Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
  • Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.
  • Cool on cookie sheet on a wire rack for 1 hour.
  • Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
  • Lay slice, one cut side down, on an ungreased cookie sheet.
  • Bake slices in a 325 degree F oven for 8 minutes.
  • Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
  • (Do not overbake.) Transfer to a wire rack; cool.
  • If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar.
  • Cook and stir over low heat until melted and smooth.
  • Drizzle over tops of biscotti.
  • Let stand until set.
  • Store in an airtight container up to 1 week.
  • Makes 32 biscotti.

Nutrition Facts : Calories 105.6, Fat 5.8, SaturatedFat 3.5, Cholesterol 18.8, Sodium 45.2, Carbohydrate 13.3, Fiber 1.1, Sugar 6.4, Protein 2

QUICK DOUBLE CHOCOLATE BISCOTTI



Quick Double Chocolate Biscotti image

Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 2 dozen.

Number Of Ingredients 3

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/2 cup vanilla or white chips
1/2 cup coarsely chopped macadamia nuts

Steps:

  • In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  • In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  • On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  • Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

DOUBLE CHOCOLATE HAZELNUT BISCOTTI



Double Chocolate Hazelnut Biscotti image

Melty chocolate chunks are buried in this classic twice-baked Italian cookie treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

2 2/3 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened Dutch processed baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 teaspoons vanilla
4 eggs
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped hazelnuts (filberts), toasted

Steps:

  • Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
  • Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
  • Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
  • Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.

Nutrition Facts : Calories 137, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 68 mg

DOUBLE CHOCOLATE WALNUT BISCOTTI



Double Chocolate Walnut Biscotti image

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Walnut     Winter     Gourmet     Small Plates

Yield Makes about 30 biscotti

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350°F. and butter and flour a large baking sheet.
  • In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
  • On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
  • On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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DOUBLE CHOCOLATE BISCOTTI - SALADS FOR LUNCH
2022-04-21 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy.
From salads4lunch.com


DOUBLE CHOCOLATE CHIP AND COFFEE BISCOTTI • THE HEIRLOOM ...
2020-05-22 Heat the oven - Preheat the oven to to 350°F. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs.
From theheirloompantry.co


HOW TO MAKE DOUBLE CHOCOLATE CHUNK BISCOTTI - RECIPES
1/3 c Butter or margarine 2/3 c Sugar 1/4 c Cocoa 2 ts Baking powder 2 Eggs 1 3/4 c Flour 4 oz White baking bar; coarsely c 3 oz Semisweet chocolate; chopped
From mobirecipe.com


CHOCOLATE CHUNK BISCOTTI - EASY RECIPES - SWEET LOREN'S
Recipes + News; Buy Now. Best Seller; Chocolate Lovers; Party Pack; Assorted Mini Cups; Chocolate Chunk; Fudgy Brownie; Oatmeal Cranberry; Sugar; Edible Chocolate Chunk (12 oz) Edible Birthday Cake (12 oz) Edible Brownie Batter Double Chocolate (12 oz) Edible Chocolate Chunk (3.6 oz) Edible Brownie Batter Double Chocolate (3.6 oz) Edible ...
From sweetlorens.com


DOUBLE CHOCOLATE CHUNK BISCOTTI RECIPE – LITTLE INDIANA
2014-01-30 My husband and I love this recipe for Double Chocolate Chunk Biscotti! It’s hard to stop at just one or two (or three). Biscotti isn’t all that different than a recipe for chocolate chip cookies or oatmeal cookies. You mix together the called-for ingredients, form it into a log shape that fits the size required in the recipe, and bake it ...
From littleindiana.com


DOUBLE-CHOCOLATE BISCOTTI RECIPE - CARRIE DOVE | FOOD & WINE
Preheat the oven to 325°. In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, cream the butter with the sugar.
From foodandwine.com


DOUBLE CHOCOLATE HOLIDAY BISCOTTI – FOOD NETWORK KITCHEN
404. The page you're looking for seems to have disappeared! Maybe you typed in the URL incorrectly; why don't you check the web address again? If you bookmarked the page, try our search to find ...
From foodnetwork.com


CHOCOLATE CHIP BISCOTTI (CANTUCCI) RECIPE - AN ITALIAN IN ...
2019-12-09 Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper. In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.
From anitalianinmykitchen.com


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