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 absolutely love this recipe. I amp it up by adding rum extract, chopped walnuts and chipotle chili powder. Sweet to start then a bit of heat at the end.
These were DELICIOUS! Like a crispy brownie. Recipe worked exactly as written.
I was told from friends it was the best biscotti they ever had! I will make this often!
These turned out really nice. Gave them to coworkers for Christmas. I did have to sub dutched cocoa for the cocoa because that’s what I had. After doing some investigating, I learned that would, potentially, affect the rising of the biscotti, so I subbed 2x the baking powder for the baking soda (found that tip online somewhere). I tried 2 tsp. of baking powder instead of the 1 tsp soda with the first batch and 2-1/4 tsp. of baking powder instead of soda with the second batch. Both batches worked fine, but the second batch was even better. I also adjusted baking times using the King Arthur American Vanilla biscotti, so 25 min on first bake and about 22 min on second bake after turning oven down to 325. Thank you for a great recipe.
Made it Saturday and served with homemade hot cocoa. Everyone liked it both alone and with the drink.
Your recipe seems to call for toasting only one side, unless I’m misreading it. I toasted on both, which worked fine.
Super easy to follow recipe, the biscotti was the perfect light sweetness that paired well with the coffee or by itself.
Hi Jenn, I have made these three or four years in a row. They are delicious and the recipe is not hard to follow so I am surprised a few had a hard time with it. Mine turned out perfect and my granddaughter loves them when she visits and my daddy dearly loved them with his coffee for an after lunch snack. Sadly, he passed away this last summer at 96, but I still made them thinking of him. Thank you!
I’m so sorry about the recent loss of your dad (and glad you have happy memories of him when you bake them). 💗
These were burnt at 35 minutes. Yes, my oven is calibrated since I make decorated sugar cookies (2 thermometers – one in front, one in the back). I also turned the pan at about 15 minutes out of habit. I looked at other recipes and they all are 30 minutes at 350F. The non-burnt parts tasted really good but I wish I had checked them at 25 or 30 minutes.
I love the crunch, flavor & texture although I did one substitution & addition. Added 1/2 c. chopped dark chocolate instead of chocolate chips & added 1/4 c. finely chopped ginger . If you enjoy the taste of ginger & chocolate together, it’s definitely worth trying.
Made these yesterday. They turned out so well I’m starting another batch today. Thank you!
This is my favorite biscotti recipe! I’ve made it so many times. Another variation is adding a white choc. drizzle with crushed candy canes on top for a festive holiday flavor 🙂