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Ingredients
- 2 1/2 c. all-purpose flour
- 3/4 c. unsweetened cocoa
- 2 c. sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 5 x Large eggs
- 1 tsp vanilla extract
- 1 c. miniature semisweet chocolate chips (6 ounce)
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, combine all the ingredients except the chocolate chips; mix well with a spoon. Stir in the chips till well blended; the dough will be thick and sticky. Place half of the dough on a 10- by 15-inch rimmed cookie sheet which has been coated with nonstick baking spray; form a slightly rounded 4- by 12-inch loaf which is about 3/4-inch thick.
- Repeat with the remaining dough, place next to the first loaf, and bake for 30 min. Remove from the oven and reduce the temperature to 325 degrees. Allow the loaves to cold for 20 to 25 min, then cut into 1/2-inch-thick slices.
- Lay the slices cut-side down on a cookie sheet and bake for 15 more min. Turn the cookies over and bake for another 15 min, or possibly till very crisp. Allow to cold, then store in an airtight container.
- This recipe yields 4 dozen.
- Comments: Biscotti are very crunchy. Which's why they're perfect for dunking in coffee, tea, warm chocolate, cappuccino, and espresso. Beware, chocoholics! These dunkable cookies have a double dose of chocolate goodness!
- Yield: 4 dozen
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