Some things are meant for dipping; oreos, bread, your finger on occasion. But the most "dippable" of all culinary creations has got to be the biscotti. A twice baked cookie that was perhaps designed for the purpose of dipping into espresso or a perfectly cold glass of milk, in my opinion, the biscotti is a sophisticated cookie. Don't ask me why. I feel sophisticated when I eat it, okay?!
Triple Chocolate Biscotti(yield: about 30 cookies)
2 3/4 cups all-purpose flour
1/2 cup cocoa powder (unsweetened)
1 tbsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup vegetable or canola oil
10 oz semi-sweet chocolate chips
Line a large rectangular sheet-pan with parchment paper.
In a large bowl, combine first 4 ingredient. Stir well to combine. In a separate medium bowl, whisk together next three ingredients. Add the wet ingredients to the dry, and mix just until a dough forms. Mix in 1/3 of the chocolate chips. Refrigerate for 40 minutes.
Divide the dough in half and place onto prepared pan, forming two rectangular logs the length of the sheet-pan. Flatten the logs slightly so that they are about 1-2 inches high. Bake in a preheated 375 degree oven for 30 minutes.
Remove from oven, and let cool slightly. Using a serrated knife, slice the logs horizontally into 1/2-inch slices. Lay the slices flat onto the sheet-pan, and bake for an additional 10 minutes, flipping them over after 5 minutes. Cool completely.
While the biscotti cool, melt the chocolate: Place remaining chocolate chips into a microwave-safe bowl, and microwave for a minute, stopping to mix every 15 seconds, until chocolate is completely melted. Dip 1-2 inches of each biscotti into the melted chocolate, and place back on parchment-lined sheet-pan. Refrigerate until chocolate is set.