Union Square Cafe’s Chocolate Biscotti
- Total Time
- An hour and a half
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- ¾cup plus 2 tablespoons cocoa powder
- 1teaspoon salt
- 1teaspoon baking soda
- 1¾cups lightly packed dark brown sugar
- ⅓cup granulated sugar
- 2ounces (4 tablespoons) butter, at room temperature
- 1tablespoon vanilla extract
- 1teaspoon double-strength brewed espresso
- 3large eggs
- 7½ounces (1 rounded cup) small milk chocolate chips
- 1large egg, beaten and mixed with 1 tablespoon water, for egg wash
- 2tablespoons raw sugar
Nutritional analysis per serving (70 servings)
67 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
- Step 2
Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Step 3
Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1½ to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1½ hours.
- Step 4
Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into ¼-inch to ½-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
Private Notes
Comments
Metric Mise-en-Place All-Purpose Flour 240g Cocoa Powder 78g Dark Brown Sugar (lightly packed) 320g Salt 1 teaspoon Baking Soda 1 teaspoon Granulated Sugar 80g Butter 57 g (4 Tablespoons, 1/2 stick U.S.) Vanilla Extract 1 Tablespoon Expresso (double strength) 1 teaspoon Eggs 4, one of which beaten with one Tablespoon water Chocolate Chips 212g Raw Sugar 25g
The trick to the sticky dough:
Spray a wax paper sheet with nons-stick pan spray.
Wrap dough snugly in it and put in a bowl.
REFRIGERATE the DOUGH overnight.
Next day: Take dough out of wax paper and shape into the logs. Bake as directed. Twenty minute cooling time (as opposed to 1.5 hrs ) worked well for slicing.
We like biscotti end pieces so I always make shorter logs. two is fine, though.
This is a good cookie when you are in mood for chocolatey crunch.
To handle the wet dough, just directly place divided dough onto prepared baking sheet. Then apply egg wash to your hands and shape. Someone asked "your hands??" appalled at the cleanliness factor...to which an easy response is that this is going in a 350 degree oven for half an hour.
Excellent tasting biscotti, but extremely sticky dough. I wish I’d read the notes before baking. I had to add an extra 1/4-1/2 cup of flour, and then let the dough sit for 15 mins before handling it. Then I wet my hands to shape it. I will definitely make this again, but with the modification of adding extra flour.
Substitued diced pecans for choc chips and sprinkled with sugar without egg wash. Sprayed hands with PAM to handle sticky dough. Cooked on silicone mat, ungreased. Came out great.
I used 50% Eikhorn APF and 50% Eikhorn WWF, 1/2 butter 1/2 oil oil, and added 4 oz chopped 70% chocolate and 2 oz small chocolate chips, along with 1 tsp espresso powder. I replaced the brown sugar with brown coconut sugar and reduced the amount from 320 grams to 210 grams. Excellent taste.