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 for dunking, you will have very happy young gourmands.
If you’re looking for more desserts for the chocolate lovers in your life (or for yourself), don’t miss my double chocolate skillet cookie, chocolate lover’s chocolate cake, chocolate cream pie, or homemade chocolate ice cream.
“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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This recipe is WONDERFUL!!!!! I have made several times during the holidays and for family gatherings. This is my go-to chocolate biscotti. They are a BIG hit. I would give it ten stars if I could. LOL!
Thanks for sharing your recipes.
I hesitated trying biscotti yet again. I’ve never cared for its bland dry state but this recipe restored my faith. It is crunchy and full of rich chocolate flavor. Definitely a keeper recipe for company. Ty for your recipe.
I used to think I wasn’t a fan of biscotti since my only exposure to it was store-bought, but I suddenly decided I wanted to try making it myself to see if it was any better made at home. This was the first result that showed when I searched for a recipe for chocolate biscotti and boy am I glad for that. This is by far the best biscotti I have ever had, even without the chocolate chips. Thank you for changing my opinion on it with your wonderful recipe!
Very good biscotti. They have a light, dry, crisp texture, without being hard and crunchy like some biscotti. The chocolate is strong. I added 1/2 tsp cinnamon and 1 tbsp instant espresso to enhance the chocolate flavor. They were a bit too sweet for me. I used the weight measures and found the dough easy to handle without having to dust my work surface with flour. The logs were firm and cracked on top at 25 minutes. They sliced cleanly with no crumbling after a 10 minute rest. I stand the slices upright on the pan for the second bake so that there’s no need to flip them. This is a great basic recipe that would lend itself to many add-ins. The biscotti freeze beautifully without the confectioners sugar. I drizzled them with melted white and dark chocolate before freezing.
I didn’t have chocolate chips but made them anyway and it was the easiest thing to make. After the powdered sugar, I drizzled chocolate syrup over the tops and served them to the girls and they loved them! I don’t see these going stale or even making past tomorrow night!
Just made for Shabbat. Perfect as always!
Amazing! I’ve made them five times since my sister told me about this recipe. I added walnuts once and they were like brownie biscotti. Today, I ran out of vanilla so I substituted one tsp of almond extract with one tsp of maple syrup. Again, a hit.
May try peppermint with crushed candy canes next.
I have always been hesitant about making biscotti but this recipe is so easy to follow. The results were AMAZING! My family loved them! Thanks for another winner Jenn! I have so much fun on your website discovering new recipes. Not one has ever disappointed. I cannot wait for your cookbook to arrive. I pre-ordered it the day it was available. Thanks for doing all the hard work to make us amateur bakers and chefs feels confident in the kitchen.
Glad you’re having success with the recipes, Vikki – and thank you for your support with the book! 😊
This is my family’s favorite biscotti recipe ever! I should probably be a bit embarrassed of how often I make these. I even baked them to giveaway to friends and neighbors over the holidays. The recipe is super easy and always turns out great. I’ve also added nuts – walnuts or almonds – and they were fabulous. You can also change it up a bit and use white or peanut butter chips in place of the chocolate chips with great success. Very flexible recipe that ALWAYS pleases!
I have made this recipe several times and it has been a hit with family and friends.The dough is easy to work with and not too sticky. I make biscotti often and this is one of my favorites. I usually leave off the powdered sugar, the chocolate chips make them sweet enough. EVERY recipe I have tried from this website has been good. Well written and obviously kitchen tested.