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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I hesitate to put up this review because I love your blog and have had luck with your recipes until now. I made these and the burned on the bottom at 25 minutes. I looked at reviews prior to making and so no mention of this problem. I saved them by cutting off the bottom and dipping in white chocolate. They are yummy. I had to give only 4 stars due to the burning issue. I do want to mention that I have been baking all week and have had no issues with my oven being off. Thank you for this wonderful site. IMG_1088.JPG
Hi Carol, So sorry you had trouble with the cookies burning on the bottom. Is it possible they went into the oven before it was fully preheated? Sometimes that initial surge of heat is enough to burn the cookies. If not, next time try reducing the oven temp to 325°F.
Yes. I am going to do 325 next time. I just wanted your followers to know if they burn their bottoms to just slice the burn off and dip them in chocolate. I liked the white chocolate. It is a nice contrast on this dark biscotti. I wish I could put a picture in my review but it does not seem to work. By the way my husband ate 4 when he got home from work. I quickly froze the rest to save them. I am hoping they freeze well.
Best biscotti ever!
Just made these and im really happy I did. Instructions were very clear and baking times were spot on. They came out exactly like your photos. Thank you soo much. Im a new baker and its a wonderful feeling when things turn out soo well, which doesn’t happen often 🙁 Great way to start holiday baking. First time on your blog and I think its the best. Im gonna make all your recipes!!! Lots of luv!
Welcome and so glad you’re happy with the biscotti!
I just made this recipe and they are delicious! It was easy to follow and providing the photos is a huge plus.
Thank you
The dough was super sticky and while cooking the logs spread a great deal. Any ideas on what may have caused these issues? Taste was fantastic – I added a tablespoon of espresso powder and a teaspoon of cinnamon.
Hi Gail, The dough is sticky by nature but you can always dust with a bit more flour if it is difficult to work with. The logs do spread, but if they get too flat, the addition of a bit more flour will help with that as well.
Just love these biscottis. The only comment I would have is that I wish I had the nutritional information for this recipe.
I drizzle mine with melted chocolate instead of the icing sugar and everyone just loves them, especially my husband.
Hi Lorna, The nutritional data has been added — you will find it beneath the recipe. (Nutritional info is something I’ve only recently added, and I’m still going back and updating older recipes.) So glad you enjoyed 🙂
This recipe is delicious as is. I have made these twice now and both times they were gobbled up at home and at work. I will make them over and over! I feel like they were very easy to make.
I don’t normally leave reviews but I had to with this one, this biscotti is immense!! I’m in the UK and used Cadbury’s cocoa powder and Bourneville chocolate (made it into chips myself). I followed the recipe exactly although it didn’t need as long in the oven (but aren’t ovens like that). It is so lovely and crispy and soooo chocolatey!
i baked them too long and obviously eneded up burning some, but they still tasted amazing ! can I toffee bits ? if yes, how much will you suggest?
Sure, I’d probably start with 3/4 – 1 cup.
How long do the biscotti last? Are they best the day they’re made?
Thanks,
Michelle
Hi Michelle, They actually keep well for at least a week, although they won’t last that long 🙂 Enjoy!