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.
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 usually buy biscotti to share with my sisters but I decided to try this recipe since I’ve never made biscotti before and I love chocolate! Not only did I think it was an amazing and perfect recipe but my sister’s all loved it as well! I put just a small drizzle of chocolate on the top, very little, just because I like that. I will be making these again for sure!
These are the best biscotti!! This is the second year I’ve made them to add to my Christmas cookie tray, and they were a hit both years! It’s the perfect chocolate flavor! Thank you for sharing the recipe! I’m working on my second batch this season!
These are absolutely amazing!!!! Delicious with coffee, hot cocoa and warm milk.
I’ve made this biscotti recipe three times now, and they were amazing every time! I love how easy the recipe is to follow, and that you’ve included visuals. I always drizzle white chocolate over them once they’ve cooled. Simply decadent.
I’ve made this several times over the last three years. I was scared to make biscotti at first but the instructions are so clear and the pictures really help. They always turn on well and are a favorite of my family.
These came out wonderfully! I did not change anything and they were perfect. Just the right amount of chocolate flavor. For an even richer cookie, I may try dipping the end into melted chocolate, but honestly they are perfect just the way they are. Thank you Jenn for another amazing recipe!
Hi, Jenn…
I’ve made this recipe countless times to rave reviews each time. This time, though, I plan on breaking apart a couple of Perugina Dark Chocolate Espresso bars for the chips. Do you think I should also,add some Espresso powder? If so, how much? And, should it be in lieu of, or in addition to, the vanilla extract? Thanks so much for all of the winners!
Fran
Hi Fran, glad these have been a hit! What you’re suggesting sounds good, and I would use about 1 teaspoon of espresso powder (in addition to the vanilla extract). I’d love to hear how they turn out with these tweaks!
This is my favorite biscotti. They remind me of the crunchy corners in a pan of brownies. So good and easy to make.
This was my 1st attempt at making biscotti and it couldn’t have been any easier. I followed the recipe and instructions exactly as given. I wanted to try something a bit different to take to this week’s women’s morning Bible study class and I am so happy that I tried this recipe. Many of the women had never had chocolate biscotti. It was a big hit! My husband couldn’t wait to make a cup of coffee and have a couple of pieces for himself when I got home. Thank you for sharing it.
I’ve been making it for years and always! have a tin in the cupboard – always. I keep a couple of logs in the freezer for a quick fix when I run out.