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dark chocolate

Triple Chocolate Cookies

January 31, 2019 by Marisa 15 Comments

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

When it comes to decadent cookies these Triple Chocolate Cookies certainly fit the bill.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

This post was originally published on February 4, 2015 and republished Jan 31, 2019 with updated photos and content.

They’re a trifecta of pure cocoa and chock full of both semisweet and white chocolate chunks as well as white chocolate chips.

The addition of instant coffee granules elevates these heavenly cookies with amazing mocha flavour!

You’ll find them soft and chewy with loads of gooey melted chocolate when bitten into…just the way I like my cookies.

 

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

These triple chocolate cookies are just about ready to hit the oven right after mixing the dough together. However, if you love and want more of that concentrated chocolate flavour, then do chill the dough overnight.

This cookie dough is a rather stiff dough to start off with. So, if you do chill the dough overnight then simply remember to allow the dough to sit at room temperature for about an hour or two. This will make it easier to scoop out and bake.

A good old tablespoon is enough to scoop up chunks of cookie dough for baking. However, if you have a small ice-cream scoop of about 1 and a half inch to 2 inches, this would work even better. It allows you to swoop in and scoop and releases the cookie dough without much effort.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

You’ll probably get a good 3 dozen medium size cookies…give or take a few!

However you can make them larger if you wish.

Simply remember to adjust the baking time accordingly for bigger cookies.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

Tips for making soft triple chocolate cookies

A useful tip to chewy gooey cookies, is not to over bake them.

For cookies with soft and chewy centres, bake them for about 8 minutes. They’ll be very fragile when removed from the oven so allow them to cool in the baking pan placed over a cooling rack.

If you like them crispier around the edges then simply bake them for 10 to 12 minutes.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.
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Triple Chocolate Cookies

Triple chocolate cookies, chock full of both semi-sweet and white chocolate chunks and semi-sweet chocolate chips. A heavenly decadent cookie.
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookie, Triple chocolate, Soft and chewy
Servings: 36
Author: Marisa

Ingredients

  • 2 1/2 cups all purpose flour
  • 3 tbls unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp instant coffee granules
  • 3/8 tsp salt
  • 1 cup unsalted butter softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped semi-sweet chocolate
  • 1 cup chopped white chocolate

Instructions

  • Preheat oven to 375*
  • Line 2 cookie sheets with parchment paper.
  • In a medium size bowl combine the flour, unsweetened cocoa powder, baking soda, coffee, salt and set aside.
  • In a large bowl using an electric mixer, cream the butter and both the sugars together. Add the eggs and vanilla and mix till blended. Mix in the flour mixture. Stir in the chocolate chips, chopped semi-sweet chocolate and chopped white chocolate.
  • Using a cookie scoop or spoon, form balls into large walnut size chunks of dough. Bake 10 to 12 minutes, they should look just barely set with a shiny sheen. Remove from oven and let cool 15 mins.

Notes

This recipe was adapted from The Best of Better Baking by Marcy Goldman. One of my favourite cookbooks, with lots of insightful information to turn anyone into a better baker.

 

Filed Under: Cookies, Dessert Tagged With: chewy, cookies, dark chocolate, moist, semi-sweet chocolate, white chocolate

Chocolate Anise Biscotti

June 3, 2016 by Marisa 44 Comments

Chocolate Anise Biscotti in a glass jar.

An easy to make Chocolate Anise Biscotti recipe. These mini twice baked cookies are studded with chocolate chips and dipped in melted dark chocolate for a whole lot of chocolate goodness.

A glass jar full of anise flavoured biscotti

These chocolate anise biscotti are my go to recipe whenever a craving hits for an indulgent Affogato: Drowned Italian Coffee. 

They’re studded with dark chocolate chips, with a lovely orange scent and the sweet flavours of both anise extract and ground anise.

Ground anise seeds have a licorice like sweet flavour very similar to star anise. They’re interchangeable in recipes however do purchase them in small quantities as they tend to quickly lose flavour after grinding.

For a little extra indulgence, I decided to coat the biscotti in dark melted chocolate. Get ready to be transported to biscotti heaven dear readers!

It’s a wonderful trifecta of aromatic flavours that work so well together.

Baking with almond flour

Lately I’ve been baking more and more with almond flour as it adds such a lovely flavour to baked goods.

There are benefits to including more of this flour to both sweet and savoury foods as it’s a great way to reduce carbohydrates in our diet.

It’s nutty flavour and light texture makes it a perfect addition to these chocolate anise biscotti.

I have also found that the addition of the almond flour rendered the biscotti much more tender and lighter in texture. These are definitely not the rock hard biscotti that will test the strength of one’s new dental work!

Everything I love about these little morsels are combined in these chocolate anise biscotti. Light and airy with a tender bite. Also, they’re much lower in calories than most cookies.

How to shape mini anise biscotti logs

Four biscotti logs cooling on a parchment lined cookie tray.

  • Once your biscotti dough is ready, divide the dough into 4 equal portions.
  • On a lightly floured work surface and floured hands, roll each portion into a 10 inch log.
  • Transfer the logs to a parchment lined cookie sheet.
  • Brush each log with some beaten egg whites.
  • Bake in a preheated oven for 20 minutes.
  • After the first bake, allow the cookies to cool for about 10 minutes.

Sliced chocolate chip biscotti on a parchment lined baking tray.

  • Once slightly cooled, transfer the logs to a cutting board and slice at a diagonal into 3/4 inch pieces.
  • Stand the biscotti upright and return to the oven for a second bake. About 15 minutes more.
  • Let the biscotti cool completely before dipping in melted chocolate.

Mini biscotti studded with chocolate chips on a baking sheet.

They are really delicious all on their own. However, dunking them in a frothy cappuccino… will surely take you very quickly to biscotti heaven!

Happy Baking!

Mini anise biscotti dipped in melted chocolate.

 

A glass jar full of anise flavoured biscotti
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Chocolate Anise Biscotti

Mini tender chocolate chip biscotti bites. With the sweet scent of anise and grated orange zest and dipped in decadent dark chocolate.
Course: Dessert
Cuisine: Italian
Keyword: chocolate Anise Biscotti
Servings: 48 mini biscotti
Calories: 84kcal
Author: Marisa

Ingredients

  • 1 3/4 cup all purpose flour
  • 1/3 cup almond flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground anise seeds
  • 3/4 cup dark chocolate chips
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter melted
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon pure anise extract
  • 1 tablespoon grated orange zest from 1 very large orange
  • 1 egg white lightly beaten for brushing the logs
  • 1 cup dark chocolate chips melted (for dipping)

Instructions

  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper, set aside.
  • In a large bowl combine the all purpose flour, almond flour, baking powder, ground anise seeds and chocolate chips. Stir and set aside.
  • In a separate smaller bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, anise extract and the orange zest.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined and a soft cookie dough has formed.
  • With a rubber spatula, scrape the cookie dough onto a lightly floured work surface.
  • Divide the dough into 4 equal portions
  • Roll 1 portion at a time into a 10 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg whites. ( A pastry brush is really handy for this)
  • Bake in preheated oven for 20 minutes.
  • Remove the cookie sheet from the oven, place the cookie sheet on a cooling rack and let it cool for 10 minutes.
  • Once slightly cooled, transfer the logs one at a time to a cutting board and slice diagonally about 3/4 inch pieces.
  • Return cookies to the cookie sheet, standing them upright for even baking, and return to the oven and bake for an additional 15 minutes.
  • Let cookies cool on wire rack.
  • Once cooled, dip the bottom flat end of biscotti into the melted chocolate.
  • Scrape excess chocolate with an offset spatula.
  • Place dipped biscotti upright on a cookie sheet lined with parchment paper.
  • Let stand till chocolate is set.

Notes

Melt chocolate in microwave, on high setting, in 30 second intervals.
For easier dipping, thin chocolate with a little vegetable oil and stir well.
Biscotti keep very well in an airtight container for up to 2 weeks. However in my family they only last a few days.

Nutrition

Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 68mg | Fiber: 1g | Sugar: 5g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

 

 

Filed Under: Biscotti, Cookies Tagged With: anise seeds, biscotti, chocolate chips, cookies, dark chocolate, dessert, Italian cookies, orange, sweet

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