Chocolate Chocolate Chip Cranberry Biscotti

I love biscotti. Love it. I think it has to do with my love of the latte. It is so yummy to dip a biscotti into that afternoon latte. There is nothing better. To that end, I made several types of biscotti one evening.

This version, chocolate cranberry was inspired by this recipe I found on Stephanie Cooks.

They are in a word, amazing. I love the sweetness of the cookie, the slight bitterness of the semi-sweet chips and the tartness of the dried cranberries.

I hope you enjoy them as much as I did.
Chocolate Chocolate Chip Cranberry Biscotti
Ingredients:
2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup dried cranberries (I think I may have added a bit more than this)
1/2 cup semi-sweet chocolate chips


Directions:
Heat oven to 350 degrees. Melt the butter and chocolate together and set aside.

Beat the eggs and sugar until lightened.

Add vanilla and chocolate mixture.

Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.

Add cranberries and chips at this point as well.

Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and bake for 25 minutes or until tops are set.

Remove the cookies from the oven. While the biscotti are cooling, reduce the oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. I have found that using a serrated bread knife works perfectly to cut the logs into the smaller slices.

Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack.

Store in an airtight container or freeze.

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