Ingredients
2 3/4
cups Gold Medal™ All-Purpose Flour
3
tablespoons Hershey’s™ Special Dark™ Cocoa
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup butter, softened
1 1/2
cups sugar
3
eggs
2
teaspoons vanilla
1 1/2
cups dark chocolate chips
1
cup chopped dried cherries
2/3
cup white vanilla baking chips
1
teaspoon vegetable shortening
Preparation
Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
In medium bowl, mix flour, cocoa, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
Store in tightly covered container.
