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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Best biscotti I have ever had! Crispy but not too dry nor bland. Delicious with a cafe au lait! Bonus: my house smelled like brownies for about 6 hours after they were baked, which is definitely a plus as far as I’m concerned.
These are fabulous! I used to buy my biscotti and once we moved it was too difficult to keep buying. Thought I’d try this one. It tastes just like the one I was buying only better as it’s fresher. Very chocolaty and sweet but not too sweet. I added cocoa to my flour that I used on my counter instead of white flour. I also found I had do adjust my over time. Next time I plan to make triple chocolate by either drizzling chocolate over the tops or dipping the bottoms. I’d like to add almonds or hazelnuts too for some extra texture and crunch. Definitely will keep this one!
I followed the recipe, and the biscotti turned out wonderfully. Super easy, and makes a really great coffee-time treat!
I made these and gave them as gifts to people. Super delicious!
What would the result be if I substituted Dutch process cocoa for the natural? Is there an adjustment to be made to the baking soda?
Hi Cyndy, You can substitute natural cocoa powder for Dutch-process in most recipes but not vice versa. You’d need to use baking powder instead of baking soda for Dutch process, and since I haven’t tested the recipe that way, I really can’t advise how much. Sorry!
Hi Jennifer, just like everything I make from your blog, these are fantastic! I’ve made them twice in the last few weeks and the second time added finely chopped crystalized ginger which gave them an amazing tangy bite. Thank you again for your blog and recipes.
Loved this biscotti.
It is crunchy yet tastes like a brownie. My husband loves dunking them in coffee and l loved the cocoa powder. This is easy to make. This biscotti is on my favorite list. Thank you!
I have just discovered your site – just the sort of things I like to make and bake – and such clear instructions. One thing – I live in Australia and we use metric cups, i.e.
1 cup of flour is 150g. So am I right in converting your cup measurements to American weight e.g. 1 cup of flour equals 120g. Many thanks. Anita
Hi Anita, Welcome to the site! I use the spoon-and-level method to measure flour, so one cup of all-purpose flour is equal to 128g or 4.5 ounces.
Thanks, Jenn, for your quick response. 5 stars for the biscotti! They are ready to be packaged for gifts today. I love it when a recipe works first time, absolutely perfect. Wishing you and your family a very Happy 2015 and looking forward to making more of your recipes in the new year.
This was a quick and easy recipe – I was in a pinch for Christmas baking and this turned out perfectly!
Your son was spot on with his description! These were easy to mix (I used my regular mixer), using ingredients I always have on hand, and the outcome was impressive in taste and presentation. The texture, crunch,and subtle flavor are what biscotti are all about. This is going to be my new go to recipe for anyone who needs a boost or a treat! It pairs with anything from milk to wine. There is not one thing I would change in this recipe. Easier than a cookie, and certainly more impressive. Mine even looked like yours in your pictures! Thank you once again.