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Double the Chocolate Cookie

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Double the Chocolate Cookie
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Makes: 20 servings adjust
Amazing double chocolate pecan biscotti recipe that you'll be hard pressed to eat only one of. Perfect with you afternoon cup of coffee. Makes 32 cookies.



  • 2 cups Flour
  • 12 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 34 stick Unsalted Butter, softened
  • 1 cup Sugar
  • 2 Eggs
  • 1 cup Pecans, chopped
  • 34 cup White Chocolate Chips

Step 1

Heat oven to 350 degrees. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside. Beat together butter and sugar in a large bowl with mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour mixture to form a stiff dough. Stir in pecans and chocolate chips.

Step 2

Form dough into two slightly flattened logs, each 12 inches long and 2-3 inches wide, on a buttered, floured large baking sheet. Sprinkle logs with confectioners' sugar. Bake until slightly firm to the touch, 35 minutes. Cool logs on baking sheet 5 minutes.

Step 3

Cut logs diagonally into 3/4-inch slices on a cutting board. Arrange biscotti, cut sides down, on baking sheet. Bake until crisp, about 19 minutes. Transfer to a wire rack to cool.
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