Chocolate Sourdough Biscotti
These chocolate sourdough biscotti cookies are twice baked for a perfect crispy treat to have with your coffee or tea.
Equipment
- 1 Stand Mixer
- 1 Medium Mixing Bowl
- 1 rubber spatula or wooden spoon
- Measuring cups and spoons
- 1 sharp kitchen knife
- 1 large cutting board
- 1 Large Baking Sheet
- Parchment Paper
Ingredients
- 1¾ cup all purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup sourdough discard
- 2 eggs
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350℉.
- Whisk together the flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
- In the bowl of a stand mixer (or use a hand mixer), cream together the sugar and butter with the paddle attachment on medium speed.
- Add the eggs and continue to beat until the mixture is light and fluffy.
- Add the sourdough discard and vanilla and continue to stir on medium speed until just combined.
- Slowly add the dry ingredients over low speed until almost fully mixed.
- Remove the bowl and use a rubber spatula or wooden spoon to stir in the chocolate chips until just combined.
- Turn out the dough onto a lightly floured surface. Cut the dough into roughly two equal sized pieces.
- Use generously floured hands to shape each dough half into a rectangle that measures approximately 12 inches long, 2 inches wide, and 1 inch thick. If the dough becomes too sticky, add more flour to your hands and work surface as needed.
- Place each dough log on a large baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake in preheated oven for 25-30 minutes or until the dough feels firm to the touch and the top has started to crack.
- Remove from the oven and allow to cool for 30 minutes.
- Transfer each large biscotti to a cutting board and use a large serrated knife or sharp kitchen knife to cut the biscotti into 1 inch wide pieces.
- Arrange the individual biscottis to the baking sheet, cut side up.
- Bake for another 30 minutes, flipping the biscotti halfway through.
- Allow to cool completely before serving.
Nutrition
Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 139mgPotassium: 87mgFiber: 2gSugar: 11gVitamin A: 111IUCalcium: 31mgIron: 1mg
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