Double Chocolate Biscotti
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These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
When my son, Zach, was little, he used to call these chocolate biscotti “crunchy brownies.” It’s an apt description: biscotti are twice-baked, oblong-shaped cookies made intentionally dry and crunchy for dunking into coffee or tea—and these are made with a double dose of chocolate. I’m happy to say that they have nothing in common with the packaged biscotti sold in most coffee shops, which often taste like bricks. When you dunk these biscotti into a warm beverage, they soften, becoming rich, chocolaty and decadent. Biscotti might seem like grown-up cookies, but if you set them out with glass of warm milk or hot chocolate, you will have very happy young gourmands.
“I love biscotti and have tried many different recipes for chocolate biscotti. This is by far the BEST recipe.”
What You’ll Need To Make Double Chocolate Biscotti
Step-By-Step Instructions
Begin by combining the dry ingredients: flour, natural unsweetened cocoa powder, baking soda, and salt.
Whisk well.
Set aside, then cream the butter and sugar in the bowl of an electric mixer.
Beat in the eggs one at a time.
Then beat in the vanilla extract.
Add the dry ingredients and chocolate chips.
Mix to combine. The dough will be sticky.
Scrape the dough out onto a floured work surface, and dust the dough with flour as well.
Gently shape into a ball.
Cut the dough in half.
Roll each piece of dough into a short log.
Transfer the logs to a parchment-lined baking sheet.
Then shape into longer logs about 3/4-inch high and 2 inches wide.
Bake the logs for about 35 minutes.
Let cool slightly, then slice on the diagonal about 3/4-inches wide and turn the biscotti on their sides.
Place back in the oven for 10 minutes to crisp up. Let cool a bit, then serve with coffee, tea or milk.
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Double Chocolate Biscotti
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Ingredients
- 1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (30 servings)
- Serving size: 1 biscotti
- Calories: 110
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 15g
- Sugar: 11g
- Fiber: 1g
- Protein: 1g
- Sodium: 111mg
- Cholesterol: 22mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Love this recipe, have made it many times. I also add espresso powder and I recommend you use the mini choc chips as the cookie is less likely to break when you cut it.
Absolutely delicious. Had to steel myself not to indulge before dinner.
I added a half teaspoon of instant coffee which I usually do when baking with chocolate. Not sure it made a difference; they are soooo good
By far our favorite cookie with Vanilla Gelato. Yum! I purchase Ghirardelli (Dark/Milk/White) Chocolate from the bulk section of my local market, also Dutch processed Cocoa to make these the best tasting biscotti’s on the block. Perfect with an espresso too!
These are the best biscotti ever. They are not overly sweet, nor are they too hard on the teeth, as some biscotti can be. I always follow the recipe exactly, except to skip the powdered sugar at the end. They go well with coffee, tea, or red wine after dinner. They make a lovely hostess gift too.
I’ve just taken out my fourth batch of these biscotti. They are very easy to make and come out tasting so delicious! They’re my holiday gift this year for all of my neighbors. I plan on making more in a few weeks for my own family holiday party . Thank you for this great recipe. Actually I haven’t experienced a bad recipe from your blog yet…and I’ve tried at least a half dozen.
These were amazing! Super chocolatey flavor without being over-the-top rich. This is the second recipe I’ve tried off your website and I am very impressed so far! Very simple as well and I loved that I already had everything in my pantry.
One question: have you tried this dough recipe as a basic drop cookie? The dough smells AMAZING and I am wanting to try them softer as well for times when I want a fudgier cookie fix. Will the recipe work for this without modification and what do you think the bake time would be? Thanks!
Hi Erin, So glad you enjoyed the biscotti! I haven’t tried this as drop cookies but I think you’re probably better off with a recipe like my Chocolate Crinkles if you want a chocolate drop cookie — they are very fudgy. Here’s the link: https://www.onceuponachef.com/2010/09/chocolate-fudge-crinkles.html
Thanks! I will definitey give those a try!
FYI: I decided to forge ahead with an experiement to try these as a drop cookie – success!! I used a 2t scoop and flattened the dough balls with my fingers (they stayed domed and tasted underbaked otherwise). Baked at 350 degrees for 12 minutes and they were nicely crisped on the outside while soft and cakey inside – just as fudgy and delicious, but in a traditional cookie form. Excellent recipe both ways so thank you again!
I have never made biscotti before because it looked to complicated. This was the easiest recipe ever. The cookies are fabulous. They are the perfect treat to dunk in my coffee. Thanks so much for this site.
Our measurements are different in Australia and we don’t have “sticks” of butter …. How many grams of butter is used please!
Hi Michelle, 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Please come back and let me know how they turn out!
How long will the Double Chocolate Biscotti keep? What is the best way to store them?
Hi Judy, They keep well for about a week in an air tight container.
These look oh so divine — and super easy! I plan on making them this weekend (or when the weather cools next week) and will report back.
But every recipe of yours I’ve tried I’ve loved. And you always make things easy.
Jenn — when are you going to write a cookbook?? Please do!
Thank you, Dee!