Double Chocolate Walnut Biscotti

This rich and dark chocolate biscotti  is every chocoholic's dream.  It's got two kinds of chocolate in it.  They're crunchy and the perfect ending to any great meal or long day.  They stay fresh in the cookie jar for at least a week, but if you want to take them a bit over the top, freeze them.  It's sort of like having the most amazing fudgesicle when you were least expecting it.  For some reason, after taking a couple of bites of this cookie, you will find yourself saying "thank you".  You're not sure to who and why, but it just comes out.

Double Chocolate Walnut Biscotti

6 Tbsp. butter, room temp.

1 C. sugar

2 eggs

2 cups flour

½ cup cocoa powder

1 tsp. baking soda

½ tsp. salt

1 cup. chocolate chips (good quality such as Ghiradelli)

½  cup walnuts, chopped

In a stand-up mixer, beat the sugar & butter for a couple minutes.  Add the eggs, mix for another couple.  In a medium-large bowl stir together (or use a whisk) the flour, cocoa, baking soda & salt.  With the mixer running on very low, gradually add to the butter/egg mixture.  When it’s all mixed in good, stir in the chocolate chips & nuts.

Cover a baking sheet with parchment paper.  Turn dough onto a lightly floured board and lightly flour your hands.  Bring dough together and then cut in half length-wise.  Form a log about 12" long and then transfer each log to your baking sheet.  Dust with powdered sugar.  Bake in a 350 degree oven for 35 minutes.  Remove from oven…let sit on cookie sheets for about 7 minutes.  Transfer logs to a board and slice in biscotti shape.  Place biscotti back on cookie sheet and bake for another 5 minutes or until slightly hard. DONE! (If you prefer your biscotti less crunchy, remove them from the oven a few minutes sooner.)