Triple Threat Chocolate Biscotti Recipe
Servings
30 cookies
Ingredients
- 6 tbsp unsalted butter (⅔ stick) (softened to a little cooler than room temperature)
- 6 tbsp vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 2½ cups cups flour
- ½ cup cocoa (preferably Valrhona or another premium cocoa))
- 1¾ tsp baking powder
- ¼ tsp fine grain sea or table salt
- 1 cup chocolate chunks (I like milk chocolate, good quality)
- ¾ cup nuts (I like pecans or toasted and skinned hazelnuts. Or no nuts!)
Instructions
- 1
Preheat oven to 350ºF. If you have 2 ovens, use both. If you have one oven you will need to switch the trays halfway through the cooking time.
- 2
In a medium size bowl, mix together (I use a whisk), the flour, cocoa, baking powder, and salt, set aside.
- 3
With the whisk attachment of your electric mixer, cream the butter, add oil, and add sugars. Make sure you scrape down the sides so that everything mixes together.
- 4
Add eggs one at a time, add vanilla.
- 5
Switch to the paddle on your electric mixer. Add in 2 or 3 stages the flour mixture to the butter mixture, slowly. Do not overmix!
- 6
Add nuts and chocolate, Do not overmix!
- 7
Split the dough in half. Form 2 logs across the length of 2 baking sheets (1 log on each sheet), you can do this on the diagonal also.
- 8
Bake for 20 minutes. Remove from oven (leave the oven on). Let cool on the baking sheets for about 15-20 minutes. Transfer the logs carefully to a cutting board. Slice, on a diagonal, ½ -¾ inch slices. Place each piece back on the baking sheet lying on their sides. Dry the biscotti out in the oven for 15 minutes (less time if you like then chewier).
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Triple Threat Chocolate Biscotti?
This Triple Threat Chocolate Biscotti recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 12 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this triple threat chocolate biscotti recipe make?
This recipe makes 30 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this triple threat chocolate biscotti?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.