Triple Chocolate Biscotti
This is my favorite of the biscotti and the last of my trio. They are very addictive and I have a hard time not eating them ALL when I have any left over. So of course I try not to have much leftover otherwise, you know……. The three biscotti, packaged together make a lovely gift so, Enjoy!
Triple Chocolate Biscotti (adapted from Bon Appetit)
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons butter, softened
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces semi-sweet chocolate chips (preferably Ghirardelli)
4 ounces white baking chips (preferably Ghirardelli)
Combine flour, cocoa powder, baking powder and salt in medium bowl and whisk to blend. Beat sugar, butter, eggs and vanilla with an electric mixer for about 2 minutes. Mix in flour mixture until combined. Then slowly add chocolate and white chips.
Divide dough in half. Drop dough by heaping tablespoons onto cookie sheet lined with parchment paper until you have two (2) rough log shapes about 12 in. x 2 in., spacing the logs three inches apart. With moist hands, push and pat dough into a somewhat smooth log, keeping the 12 in. x 2 in. shape. Refrigerate for 30 minutes.
Bake in preheated 350 degree oven for about 25-29 minutes until tops are cracked and somewhat dry on top.
Reduce oven temperature t0 300 degrees. Cool for about 20 minutes and transfer log to a cutting board (using the parchment paper to help you).
Cut log into 1 inch slices and place upright onto ungreased baking sheets.
Bake at 300 degrees for about 10 minutes.
Remove from baking sheet and cool completely.