D ou b le -Choc ola te Bis c otti

Prep time :30 minutes Cook time :25 minutes Servings :40

• 3 cups all-purpose flour

•1/ 2cup cocoa powder

•11/2 teaspoons baking powder

•1/4 teaspoon ground cinnamon

•1/4 teaspoon salt

•1/2 cup Filippo Berio Extra Light Olive Oil, plus 1tablespoon for coating pans

•1 cup packed light brown sugar

•2 eggs, plus 1 egg yolk

•1/3 cup milk

•1tablespoon balsamic vinegar

1 cup semisweet or bittersweet chocolate morse ls

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325˚ F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300˚ F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.