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+ servings

Chocolate cantucci

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Preparazione 15 minuti
Cottura 25 minuti
Tempo totale 40 minuti
Portata Colazione
Cucina Ebraica
Porzioni 30 biscotti


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 6 ounces semisweet chocolate coarsely chopped


  • Stir the flour and baking powder together in a medium-size bowl, and set it aside.
  • Whisk the eggs, sugar, oil, and vanilla in a large bowl. Gradually stir in the flour mixture, followed by the chocolate chips. The dough will be very sticky. Cover the bowl and refrigerate overnight.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Divide the dough into 2 rectangular logs. Place the logs on the prepared baking sheets and bake them until the tops are firm to the touch, about 25 minutes.
  • Remove the baking sheets from the oven, but leave the oven on. Let the logs cool for 5 minutes on the baking sheets, then, using a serrated knife, cut each log diagonally into 3/4-inch-thick slices.
  • Place the slices, cut side down, back on the baking sheets, and bake for 7 more minutes.
  • Turn the oven off and leave the cookies in the oven for at least 1 hour, so they will dry completely.
  • Because most of the moisture is baked out of them, these cookies have a fairly long shelf life: store them in an airtight container or in a tin box, and they will keep virtually forever.
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