These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!
Ingredients
265g (~2 cups) all-purpose flour
80g (3/4 cup) dark unsweetened cocoa powder
2½g (1/2 teaspoon) baking soda
1g (¼ teaspoon) salt
165g (~¾ cup) granulated sugar
115g (~1/2 cup, tightly packed) light brown sugar
150g (~3 large) whole eggs
59 milliliters (¼ cup) canola oil
30 milliliters (2 tablespoons) pure vanilla extract
220g (~1½ cups) dark chocolate, chopped (I used 72%)
6g (1 tablespoon) espresso salt
Instructions
Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer, beat together sugars, eggs, oil and vanilla; scrape sides of bowl with a spatula
Reduce speed to low and stir in dry ingredients just until combined; stir in chopped chocolate and but not overmix
Put half of dough on each prepared baking sheet and use lightly flowered hands to form into loaves (~9x5 inches and ¾ inch thick); the dough will be wet and sticky
Sprinkle each loaf heavily with espresso salt
Bake for 30 minutes
Remove from oven and slice each loaf (1-inch slices); turn each slice over onto its side and bake for an additional 10 minutes
Flip slices over once more and bake for an additional 10
Store biscotti in an airtight container or ziplock bag up to one week or freeze up to one month