Chocolate Pecan Biscotti

Ingredients

• 1 cup (240 ml) unsalted butter, melted
• 1/2 cup (120 ml) cocoa
• 1 1/2 cups (360 ml) sugar
• 4 eggs
• 1 tablespoon (15 ml) pure vanilla extract
• 4 cups (960 ml) all-purpose flour, or more
• 1/2 teaspoon (2.5 ml) salt
• 2 teaspoons (10 ml) baking powder
• 1/4 teaspoon (1 ml) baking soda
• 1 16 oz (450 g) bag of semi-sweet chocolate chips
• 1 cup (240 ml), pecan nuts (unsalted),chopped

Method

1. Preheat the oven to 350 F. Line a very large baking sheet with parchment paper.
2. In a large mixer bowl fitted with a paddle attachment, blend the butter and cocoa. Then add the sugar, eggs, and vanilla and blend well.
3. Fold in the flour, baking powder, baking soda, and salt, then the chocolate and nuts, to make a very thick batter. Add more flour as required to achieve this. Scoop onto the prepared pan, using wet hands to form two long logs the length of your cookie sheet.
4. Bake until set, 45 - 55 minutes, then remove from the oven.
5. Preheat the oven to 325 F. Cut the biscotti into diagonal slices about 1/2 inch (1 cm) thick. Bake again to dry, 10 - 20 minutes (depending on how crisp you like your cookies).