Double Chocolate Gingerbread Biscotti

I wish I could say these are a special holiday treat for my family, but they are so good I often find myself making a batch in the middle of the summer, when most in their right mind aren’t thinking about gingerbread. All of the traditional flavors are here but made better when enhanced by browned butter and chocolate. While the crunch of the double-baked cookie is addictive, I also enjoy dunking my biscotti in a mug of hot tea or coffee to soften.

Double Chocolate Gingerbread Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
I wish I could say these are a special holiday treat for my family, but they are so good I often find myself making a batch in the middle of the summer, when most in their right mind aren't thinking about gingerbread. All of the traditional flavors are here but made better when enhanced by browned butter and chocolate. While the crunch of the double-baked cookie is addictive, I also enjoy dunking my biscotti in a mug of hot tea or coffee to soften.
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Servings 24 biscotti

Ingredients
 

  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (75 grams) cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 4 tablespoons unsalted butter
  • 1 ½ cup (330 grams) dark brown sugar
  • ¼ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated ginger
  • 3 large eggs, at room temperature
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 350 F. Line a baking sheet with parchment paper.
  • In a medium mixing bowl, combine the flour, cocoa powder, salt, baking soda, and all the spices. Whisk to combine.
  • In a small saucepan, melt the butter. Cook over medium high heat until the milk solids in the butter turn brown. Immediately pour into a heat proof bowl. Add the brown sugar and molasses and whisk. Set aside to cool for a bit.
  • Add the ginger and vanilla to the butter mixture. Whisk in the eggs one at a time, then fold in the flour mixture and finally the chocolate chips using a spatula. It should be a thick batter, almost more like a dough.
  • Divide the dough in half and form it into two long rectangles on the baking sheet, about 1 inch high and 4 inches wide. It's fairly sticky, and I often moisten my hans while shaping to keep the dough from sticking to them. Bake for 30 minutes until cracked on top and cooked through.
  • Remove the cookies from the oven and let cool for 10-15 minutes. Turn the oven down to 325.
  • Carefully slice across the logs, using a serrated knife, into 24 cookies. Return them to the oven and bake for 12 more minutes, turning them over half way through. Let cool completely. Cookies keep for 1-2 weeks at room temperature.
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