3 cups white flour
½ cup hot cocoa mix
3 teaspoons baking powder
1 teaspoon baking soda
2/3 cups white sugar
6 tablespoons unsalted butter, softened
4 large eggs (slightly beaten)
1 teaspoon vanilla extract
2 tablespoons milk
½ cup semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees and lightly grease two cookie sheets with non-stick cooking spray. In a small bowl, combine flour, hot cocoa mix, baking powder and baking soda; set aside. In a large bowl, combine sugar, butter, eggs, vanilla extract and milk. Beat by hand or with mixer until creamy.
Gradually add the flour mixture and mix with a large spoon until combined. Add semi-sweet chocolate chips if desired. Cover bowl with plastic wrap and chill dough in the fridge at least one hour. Divide dough in half. Shape each half into a 12-inch long log. Flatten slightly (about 2-3 inches across). Place each log onto the greased cookie sheets. Bake for 25 minutes. Pull the cookie sheets out and let cool for 5 minutes. Cut each log into 12 equal slices and place cut sides down. Bake for another 20 to 30 minutes or until the biscotti gets brown and crispy. Remove from oven and cool on cookie sheets for about 5 minutes. Place biscotti on wire rack to finish cooling. Makes 24 cookies.
Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been “retired” from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in “Cathy’s Kitchen.” She is very excited to be able to share her recipes with other home cooks!