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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Has anyone tried to add dried cranberries/cherries and almonds to the recipe?
Or would you think it would make it too moist?
Please advise 🙁
I’ve made them without the chips and at times with walnuts (no chips). All delicious but the walnuts make a more crumbly texture.
Add the Almonds, they are Great!
these were absolutely delicious!! this is my 2nd time making these and they turned out so well!! it pairs so well with my coffee and this recipe is 100000/10 🙂 super simple to make
These were really tasty. Cocoa tends to make things drier and these were very moist. I doubted it would be when I made them into logs because they were crumbly but they held up well!
Excellent recipe. Perfect consistency for eating or dunking! I also added some cinnamon to the dry ingredients.
I’ve also substituted Cup 4 Cup gluten free flour and it’s difficult to tell the gluten free from the standard biscotti.
Thank you!
OUTSTANDING BISCOTTI! I followed the recipe exactly but used Valrhona chocolate cocoa because it’s all I have. They are rich and delicious!! Thank you, Jenn, for this recipe, it was my first time making my own biscotti!
OUTSTANDING BISCOTTI! I followed your easy to follow recipe and made these for the first time ever! Surprised at every step. I only had Valrhona Cocoa to use, so these are rich and yummy! My coffee is pleased to accept the dips!
Thank you, Jenn!
Perfect every time! A delicious rich chocolate treat! Been making these for years…better than all others
Thank you SO much for providing the option for metric measurements!
You never turn biscotti on the side. You second bake it standing upright.
Thanks for the second baking advice. I’ve been debating and testing both methods for years. Ultimately, I agree. Depending on how they are after the first bake, sometimes I actually turn the oven off and keep it closed overnight. I but a kitchen mitt between the door and the oven to remind myself that the biscotti are inside. More times than I care to remember, I lit the oven in the next morning and burnt my precious biscotti to a crisp!
Hi Jenn
These chocolate biscotti are really good. Made a batch for my wife tonight, she keeps sneaking out to the kitchen for another one. Think she’s up to 6 in the last hour or so. Guess I’ll be getting in trouble when she swells up like a tick from these.
Hey, fyi, I’m a Dutch process cocoa only guy and I subbed out the regular cocoa for Barry extra Brute Dutch process cocoa. I know the science so I also subbed in 2 teaspoons of baking powder for the one teaspoon of baking soda. They came out great.