Chocolate Biscotti

This has got to be the most decadent thing you can enjoy with a nice cup of coffee.

This cookie that, at first glance appears to be a chocolate brick, once slipped into liquid bliss (ie coffee), soaks up said bliss like a sponge, transforming the brick into melt-in-your-mouth goodness.

They're terrible.

I used to make these for my family every other weekend or so. I think I did it for the light of sheer joy that sprang to my brother's eyes as soon as he saw them.

I think it's a family tradition I need to start up again.

❧ 

R E C I P E

 

 

Modified recipe from Allrecipes.com

1/2 C. butter, softened

2/3 C. sugar
2 eggs
1 tsp. vanilla
1-3/4 C. flour
1/4 C. cocoa powder
2 tsp. baking powder
3/4 C. chocolate chips

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture and chocolate chips. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.