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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Comments
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How to store? And how many days it supposed to be eaten?
Hi Gem, I’d store them in an airtight container. They keep nicely for at least a week.
This recipe could make me famous – fantastic biscotti.
These are amazing! This is my 4th time making this recipe. Simple ingredients and easy to make. They are enjoyed by everyone at our house. My 8 year old daughter even requested them for her birthday celebration. I’ve tried several of your recipes and each one is a winner. I just received your cookbook for my birthday! Thanks Jenn! Keep those recipes coming.
Another great recipe! I also loved your Walnut and Cinnamon Biscotti recipe. Thank You.
I’m not a very good baker but I followed the recipe exactly and they turned out great. I burnt a bit of them but I realized that i misconverted 250 to 180C (my oven thermometre that i put inside is in celcius) so it was a bit too hot. they were only slightly burnt and half of the pieces barely had a hint of colour so I assume next time when I’m more careful they’ll come out absolutely perfect instead of perfect aside from my silly mistake. Oh, I used mini chocolate chips but i think regular ones would give better chocolatey bites. I would like to try butterscotch/caramel chips for something different or maybe even mint.
Just an FYI for those of us that use Dutch process cocoa. I made this recipe for my wife on her birthday last week. I used Cocoa Barry Extra Brute and substituted 2 teaspoons of baking powder for the 1 teaspoon baking soda as the leavening agent. Biscotti came out great. Nice crunch but not tooth shattering hard. Rich chocolate flavor. I used Guittard Extra Dark chocolate chips.
Great recipe and very easy to follow directions. Will make these again.
Thank you
This biscotti is amazing!! These were such a big hit with my family. Easy recipe. Chocolaty goodness! I will definitely make these over and over again for sure!
Hello,
This is a wonderful recipe but I admit I did change things ….I like a “chewy” and less sugar biscotti, so this is what I substituted:
1/2 cup coconut oil (instead of butter)
1/2 cup sugar
2 tsps baking powder (double-acting)
almond extract
dark chocolate chips
Bake 1st time at 350 degrees F for 30-35 minutes…remove from oven to cool & cut
2nd bake…at 225 degrees F for about 30 minutes
seems to make for a softer, chewy biscotti , in my opinion
They are still in the oven so I can’t comment on taste yet.
The batter was so soft that I took an ice cream scoop and scooped lines of dough onto my parchment. Then took a small offset spatula to smooth them into log shapes. Seemed to work well.
I’ve probably made this over 50 times! I always make a batch just before I run out. I also add orange peel, coconut, cocoa nibs and sugarless dark chocolate chips. I switch out the flour with almond and coconut flour and use Stevia instead of sugar. High protein, low carb and sugar. I feel like I can indulge – and a favorite for my son and husband too! I always have it with yogurt crumbled up. Lot’s of exchanges but your recipe was my inspiration!
Hi I was wondering how you liked the biscotti when you used cocoa nibs? I’m thinking of making my chocolate loving friend these for her birthday.