Best 5 Whole Wheat Chocolate Chunk Biscotti Recipes

WHOLE WHEAT CHOCOLATE CHUNK BISCOTTI

Steps:

• Melt coconut oil and mix with honey, vanilla and egg in a large bowl.
• Mix in chocolate chunks and walnuts.
• Add whole wheat flour, baking powder and salt and mix well.
• Shape into a log (log will be moist -- it helps to spray hands with non-stick vegetable spray when shaping) and bake at 350°F on a parchment paper lined cookie sheet for 30 minutes.
• Remove from oven and cool whole log on wire rack for 10 minutes.
• Meanwhile lower oven temperature to 325 degrees.
• After the 10 minutes, slice log into cookie slices and place back on cookie sheet, leaving space between each cookie.
• bake for 15-20 minutes more.
• Remove from oven and cool completely on wire rack.
• *For variation sometimes I add 1/4 cup baking cocoa with flour.

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
• Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
• Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
• Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
• Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

WHOLE-WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
• Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
• Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
• Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
• Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
• Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.

CHOCOLATE WHOLE-WHEAT BISCUIT CAKE

Steps:

• Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.
• In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.
• Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.

DOUBLE CHOCOLATE CHUNK BISCOTTI

Steps:

• Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
• Add sugar, cocoa powder and baking powder & beat until combined.
• Beat in eggs.
• Beat in as much of the flour as you can.
• Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
• Shape each half into a 9" long log.
• Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
• Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
• Cool on the cookie sheet set on a wire rack for 1 hour.
• Using a serrated knife, cut each log diagonally into 1/2" thick slices.
• Lay slices, cut side down, on ungreased cookie sheets.
• Bake slices in a 325 degree oven for 8 min.
• Turn slices over.
• Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
• Transfer to wire racks and let cool.
• Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.