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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Hi, could I use a combination of regular and almond flour?
What would that combo be?
Thanks
Hi Janis, for the best results, I’d stick with all-purpose flour here — sorry!
I made these for a party. They were delicious. Served them with coffee and ice cream. Everyone loved them. Thanks for this recipe!! (I added chopped pistachios)
I have never made biscotti before so I was a bit uncertain trying out this recipe. It was perfect and I didn’t change a thing. It was a huge hit with special coffees in the morning over the Christmas holidays.
This is my second time making these and they have been a huge hit both times! The first time I drizzled white chocolate over the top and sprinkled crushed peppermint candies on one end. This time I made them without the white chocolate and peppermint candies. They definitely don’t need the added goodies on top. These are a keeper and I highly recommend them. Thanks for posting this great recipe!
Excellent recipe followed exactly! Chocolate crunchy but delicate…Perfection!
Recipe exact. Simple, easy, delicious. Make them, you’ll enjoy them.
My suggestion for any cookie: cookies should be stored in a tin or storage bags, or non rubber/plastic containers. Any rubber container makes cookies soft & changes texture.
Hi Jenn,
Am going to make your double-chocolate biscotti over the next couple of days. I noticed that some have added nuts to the recipe. What nuts would you suggest and what quantity? Also, would you toast them beforehand?
Thanks for what looks to be another delicious recipe!
Hi Hannah, the first nuts that come to mind are almonds or walnuts, but you really could use whatever your favorite is. I’d suggest 1/2 to 1 cup and I’d coarsely chop them. You don’t need to toast them first. Hope you enjoy!
I love making biscotti but I’m not a chocolate fan, so didn’t have a recipe. I made these for my friend who loves chocolate. I will say that the first batch were very crumbly when cutting and kind of ruined the appearance. So I fed those to my family and made a second batch using the times I usually use. Bake 25 mins, cool 10 mins, cut and then rebake for 15. They were perfect. Easy to cut, not one crumble. I’ll definitely make again for the chocolate lovers but will use my regular biscotti baking times.
These look amazing and I plan on making them for gifts this holiday season! What is the best way to store the biscotti? And how long will they stay fresh? Thanks for all your wonderful recipes!
Hi Julia, they keep nicely for at least a week if stored in an airtight container. (And glad you like the recipes!)
I made these- having never braved biscotti making before. I loved how chocolatey these came out. I might have over toasted them at the end but they still taste great with tea or coffee. I’m going to attempt these again to see if I can perfect my method of following instructions.
Is the baking temperature really 175?
Hi Franne, the oven temp is 350 degrees Fahrenheit (175 Celcius). It sounds like you’re looking at the metric measurements. If you need the imperial measurements, in the box with the full recipe, immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from metric to cup measures, you’ll see measurements that works for you. Hope that clarifies!
Thanks Jenn, so obvious once you said Celcius. 🙂