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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Very good biscotti! I added coarsely chopped walnuts and a teaspoon of instant coffee. I am very happy to find this easy and great tasting biscotti and I am sure I will make this many times over. Please let me know the best way to store these as opinions vary.
Glad you like these! These keep best if stored in an airtight container.
Enjoyed making these cookies. This was the first time I made these cookies, so I added a little orange extract to counter any possible chalkiness from the chocolate. The cookies tasted great.
Besides orange extract or orange zest, how can you make sure your cookies are not chalky tasting? Also, is there a general rule of thumb for how much orange extract or zest to add to chocolate recipes?
Hi Hope, glad you enjoyed these! I don’t think these taste chalky at all so don’t think the orange extract or zest is necessary. That said, if you’re going to use either orange extract or zest, I’d go easy as they both are pretty strong in flavor. Hope that helps!
Thanks Jenn. Next time I make them I’ll leave out the orange extract.😊
I am about to try this recipe but I am a dark chocolate fan. Could I use dark chocolate cocoa powder and dark chocolate chips? Thanks for any help.
Hi Denise, I wouldn’t suggest the dark cocoa powder because I believe that it’s Dutch-processed which may impact how these rise. You can definitely use dark chocolate chips though. Hope you enjoy!
How long will they keep in sealed cellophane bags to give as gifts. Thanks
Hi Wendy, if the bags are airtight, they will keep nicely for a week if not a touch longer.
I made these today. Super yummy! I put them in 30min for the first bake, did not wait to cut (no problems, no crumbling. Held the dough log with a towel to protect my hands from the heat) and baked for only 5min for second bake. They came out perfectly, but the end bits did burn a bit. I think my oven runs a bit hot.
They taste great! Crunchy, sweet, and chocolatey. Thanks for sharing your recipe
I’m a 71 yr old Italian man who loves biscotti. The old Italian bakeries who knew how to make them are becoming scarce. I hardly bake and never made biscotti before. But I made my first batch of your recipe today. Easy to make and they are magnifico!! Even my wife who is not a biscotti lover is enjoying them. Will be preparing your other biscotti recipes soon.
Grazie mille!
Hi Jenn,
My toddler and I love these!! I was wondering how to incorporate some pumpkin flavor here…I don’t think adding pumpkin pie spice would change the cooking process, but I imagine pumpkin purée would. Any idea? Thanks so much 🙂
If you want to add a bit of pumpkin flavor, I’d definitely go the pumpkin spice route (the pumpkin puree will change the dry to wet ratios and impact the texture). Hope you enoy!
Hi, Jenn. La Shana Tova.
I just realized I used the 3/4 cup measure rather than the 1 cup measure for the flour when making the double chocolate biscotti. That means I made it with 1/4 cup less flour than called for in your recipe ( I included the additional 2 Tablespoons). What will that mean for the biscotti? Should I make it over again using the proper measuring cup?
Hi Jamie, La Shana Tova! I’m not certain how the biscotti will turn out with that flour missing. If you’ve already completed the recipe (with the exception of baking them), I’d give it a try. They will probably spread more in the oven and won’t be as dense. If you find that they’re really not edible, then I’d start again, but I think it’s definitely worth giving them a try!
OMG, sooooo good! I’ve made several batches and they go fast. I make one large log so I can dip into my tall mug of coffee. I freeze a couple batches at a time so I always have some on hand! It’s a winner recipe, thanks so much!
Hi Jenn, dying to make this. Two questions –
1. Could I halve this recipe without changing the ratio of ingredients?
2. Could I substitute half the chocolate chips, or replace them altogether with walnuts / pecans?
Yes and yes – hope you enjoy!