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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Wife and I made this recipe and it was the best chocolate biscotti recipe we ever tried. Even better than our family recipe that has been passed down for generations. Thanks for a truly great recipe!
Can these be made with Bob’s Red Mill gluten free 1 to 1 flour? Thanks
Hi Rach, I’ve never made a gluten-free version of these, so I can’t say from experience, but another reader commented that she has and was happy with the results. Please LMK how they turn out if you try it!
Hello from Ontario, Canada – I made them tonight, my first biscotti ever. I never thought I would be baking in the middle of a hot summer. Great recipe, quick to make and delicious 😋 I tried many of Jenn’s recipes and all of them were big hit! We run out of Jenn’s pumpkin scones so I had to make biscotti. Baking became my new hobby during this period. Thanks Jenn, you are a very talented chef!
❤️ Glad you enjoyed!
I love the ease of this recipe, it’s a great first-timer biscotti recipe that is sure to bring success. Super fast to come together and generally delicious. I made some edits to enhance the texture/flavour:
– Two eggs + one egg yolk
– 1/2 cup sugar (I like the bitter-deep-chocolate taste)
– 1 cup dark chocolate chips
– 1 cup soaked and chopped up cranberries (but I don’t suggest chopping it up, leave them in whole as pops of sweet cranberry). If you have cherry, it’s a great option too!
– 1 tablespoon of espresso powder
– 1 teaspoon of orange rind (gonna add a bit more next time)
For the second bake to crisp up the biscotti, I turned down the oven to 300 and kept them in for 20mins.
Enjoyed this, thanks!
My dear, this is such a delightful biscotti! It is exactly what i am looking for. And yes, the top has cracks. I baked 10 min on both sides and cut back some sugar. It is perfect!
Made these last night for my husband. Easy recipe and he loves them. I may try to make them gluten free in the future so I can have some. Also like how you have pictures with the recipe–easy to see what it should look like and not lots of blah blah to wade through when looking at them.
Incredible recipe! It was my first time making biscotti and they came out perfectly. Love, love, love!
Jenn, I did try the dried fruit, mango and apricot. It works! I soaked the fruit, ran it through the food processor; less c chips + eyeball 1/2 -3/4 cup of fruit. The key is prolonged soaking and fine grinding. The fruit makes it a little chewy. Devine flavor.
:))
So glad it worked out! 🙂
Hello from NYC!
I’ve made this recipe many times usually w/o the chips sometimes w/walnuts. This time I included the chocolate chips and added orange zest. For the second baking I stood the biscotti on edge and turned the oven off. They dried out beautifully.
I love this recipe!
Do you thinking might risk adding some dried fruit?
I think you could get away with it. Please LMK how they turn out!
Outrageous! These were so good. My kids love them with milk. I’ve made biscotti before and the dough is always too crumbly and they fall apart when you cut them. These were perfect.