FFf Eclectic Red Barn: Chocolate Dipped Chocolate Chip Biscotti

Sunday, March 11, 2018

Chocolate Dipped Chocolate Chip Biscotti

Chocolate Dipped Chocolate Chip Biscotti

Do you love biscotti? I do, but with some recipes, they can be really hard. I know that is fine if you are a dunker, but I am not. I wanted a biscotti that was firm but still a little chewy. So here is a recipe for those who want a little softer biscotti.

Eclectic Red Barn: Chocolate Chip Biscotti dipped in Chocolate

These biscotti came together easily and have a chewiness to them. You can either dip them in chocolate or eat them plain.

The dough will be a little crumbly but as you begin to form the loaves, it comes together. Once you bake the loaves, you need to let them cool for about 20 minutes before cutting them into slices and baking again.

Here is a tray that has baked for the second time.
Eclectic Red Barn: Baked Chocolate Chip Biscotti

Let these cool and then dip in chocolate if you want. I melted the chocolate in a glass measuring cup so I could dip in the ends. Enjoy!

Eclectic Red Barn: Chocolate Dipped Chocolate Chip Biscotti

    Recipe                                                        Print

Chocolate Dipped Chocolate Chip Biscotti

Eclectic Red Barn: Chocolate Dipped Chocolate Chip Biscotti

  • 2 cups all-purpose unbleached flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ baking powder
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup turbinado sugar or regular sugar
  • 1 egg, room temperature
  • 1½ cup chopped dark chocolate, or chocolate chips

1. Preheat your oven to 350° degrees
2. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt; whisk to mix
3. Cream butter and sugar together until pale in color, and light in texture
4. Add egg; mix well
5. Add flour mixture; mix until just incorporated; the mixture will be slightly crumbly
6. Stir in the chocolate; careful not to over mix
7. Divide the dough in half
8. On a baking sheet lined with parchment paper shape the dough into two 2×12 inch logs
9. Be sure not to place them too close together because the dough will spread
10. Bake: 25-27 minutes or until firm, and beginning to become golden on the edges
11. Allow to cool for about 20 minutes
12. Use a sharp knife to cut the logs on an angle into about 1 inch pieces
13. Place cut side down onto the baking sheet
14. Bake for about 7-10 minutes; the longer it bakes, the crunchier it will be, so if you want them to be a bit softer, bake it closer to 7 minutes
15. The cookies will not spread when you bake them for the second time so you do not need to worry about placing them far apart
16. Allow to cool.
17. Melt milk or dark chocolate in the microwave at 30 second intervals until melted.
18. Dip one end of the biscotti into the chocolate to coat. Let set until dry or place in fridge until firm.

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  1. These look delicious. I could just eat one or two with my cup of tea :)Thanks for sharing at Creative Mondays, you will be one of my featured blogs tomorrow.

    1. Claire,
      When I make things for my husband to take to work, I don't always get to taste them, but I did get half of one. I might make more this week to enjoy with my tea.
      They turned out great.
      Have a great week.

  2. Marilyn,
    Thank you so much for the feature. You made my day.

  3. Congratulations!
    Your post is featured on Full Plate Thursday this week, and we pinned it to our Features board. Enjoy your weekend and your new Red Plate!
    Miz Helen


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