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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If you enjoy biscotti and chocolate, this the cookie for you. The flavor is amazing. Rich, yummy chocolate with a crunch. The recipe is easy to follow and easy to make. I think I might go make some when I get out of work today!
We love this biscotti recipe. It has a rich chocolate taste and is not too sweet. The texture is perfect. Friends who usually don’t like biscotti will ask for more of these!
These have become one of my regulars in my rotation of biscotti. Delicious, with just the right amount of crunch and deep chocolate flavour. The recipe can also be adapted to include other add-ins although I rarely do!
This was fantastic, best biscotti recipe I have used. Not only were the instructions easy to follow the flavor and texture were perfect. Just made another batch with java chips and added a little espresso powder to the batter…perfect adult cookie.
I had never made biscotti before, and this recipe made it so easy. These are chocolatey and delicious and taste fabulous dipped in my morning latte. Wrapped some up in bags to give to friends around the holidays, and everyone loved them. These would also be delicious with some chopped walnuts added!
Wow what a great recipe. This biscotti is chocolatey, crisp, but not hard, and totally yummy! The second time I added 1/2 cup mini chocolate chips and 1/2 cup pistachios. Total keeper, yum-o!!!
I just finished making these and have to comment. This is a very, very good cookie recipe. These have a simple clean beautiful cocoa-chocolate-y flavor – sweet enough but not too sweet. I read through some of the comments before trying this out and debated adding espresso to add some oomph to the chocolate flavor – glad I did not, it isn’t needed – I’m guessing that second tsp of vanilla is doing the work of bringing forward the chocolate? Anyway – the important thing is that these taste great – like the love child of classic biscotti, brownies, and double chocolate chip cookies. Thank you Jenn!! I’m looking forward to trying more of your recipes!! 🙂
Easy and delicious recipe. I appreciate the simplicity and tastefulness of these biscottis. We tried a piece after baking it for 35 (before crisping them) and they tasted like brownies. I’ll be making more and gifting them along with a few other baked goods!
Another 5 star recipe! Jenn, these are amazing, I don’t know what took me so long to try making biscotti all this time! The dough was not sticky at all, and super easy to work with! I tried a 1/2 recipe, and shaped it into 1 log to make jumbo sized biscotti, so it made 12. I should have made the whole recipe…. Now I have reason to make this again! Happy New Year Jenn, I am excited to enjoy another year of amazing culinary adventure from your wonderful blog! Thank you!
Unlike traditional biscotti, I actually prefer a slight tenderness to the biscotti, so I cut the baking time down by 2 minutes on round 1 and 2. Some variations in the past which went over really well were mixing white chocolate, brown chocolate and mini morsels for the 1- q.25 cups of chocolate. Ive also added in a half cup of finely crushed walnuts.