dark chocolate mint chip biscotti
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 36
  • 2½ cups all-purpose flour
  • ¾ cup dark cocoa powder
  • ⅓ cup chocolate chips, melted
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1⅓ cups white granulated sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 tbsp milk
  • 1 cup Andes mint chocolate chips
  • ½ cup melted Andes mint chips, for garnish {optional}
  1. Preheat the oven to 350F, and line a large baking sheet with parchment or a silicone liner. Set aside for now.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and cocoa.
  3. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in eggs, one at a time, then add the melted dark chocolate.
  4. Add the dry ingredients, and mix until dough comes together.
  5. Remove bowl from mixer, and use a spatula to stir in the Andes chips. Knead the dough lightly, and split into two even parts.
  6. Form two long skinny logs {about 3 inches wide}, and place on the prepared baking sheet.
  7. Bake for 30 minutes, then let cool until easy to handle.
  8. Remove logs from the baking sheet, and using a serrated knife, cut slices about ¾" wide. Place the cookie slices back onto the baking sheet, and bake for 20-25 minutes more at 350F.
  9. After the second bake, let the biscotti cool off again, then drizzle with the melted Andes mints. Let the chocolate harden, and enjoy! :)
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2013/12/dark-chocolate-mint-chip-biscotti/