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 always thought making biscotti seemed impossible and should be left up to the experts. After trying this recipe, I completely regret not attempting them earlier. I have a bit of a sweet tooth so these really hit the spot as they are a richer biscotti. If you like a less sweet biscotti I may suggest using slightly less sugar or maybe not adding chocolate chips! I personally say the more the merrier. These turn out perfectly crisp each time I make them and never burn (besides the end pieces being a bit crunchier than the rest)! The best part is they keep great for a long time and even work well when I freeze them for my boyfriend who lives far away! Every time we have a biscotti at a bakery he makes a point to tell me the ones I make (these) are way better!! Thanks for a great reliable recipe. Would definitely try other mix-ins like peanut butter chips, dried fruit or maybe even orange extract for a chocolate orange vibe!
This is my go-to biscotti recipe! Keeps so well in an airtight container. Just follow the directioms for a perfect chocolate biscotti.
hi Jenn, I have made these often, everyone loves them. i changed it up a little bit to accommodate the family.
my question is can i freeze this dough and make it in advance?
Hi Alice, glad everyone likes these. Fully baked biscotti freeze beautifully; you can also freeze the dough. It also works well to prep your biscotti up through the first round of baking and cut them before freezing – this allows you to do more of the work ahead, and because it will already be sliced, it will take less time defrost and bake.
I never submit reviews, but after having successfully making these 4 times, I figured I should say something. This recipe is fantastic. The biscotti are crunchy but not dry, and the chocolate flavour is fantastic. They are easy peasy to make and have tasted great each time. Thank you so much for sharing.
My darling wife was hosting the local Mah Jong game the other day so she put in a request for a batch of homemade Double Chocolate Biscotti. Obviously, her wish is my command! This is probably the third or fourth time that I have made these and they come out perfect every time. The day after her game, my wife took some of the leftovers to the town hall where she goes for exercise classes three times a week. The lady that is the town clerk apparently was one of the beneficiaries of the leftovers. This is what she posted to my Facebook page. She said “Jim Orvis, you are a baking god.” Jennifer, you are the only person in the world that can make me appear to be a god to anyone. Thank you again for this wonderful recipe and for always making me look good!
🙂 Glad everyone enjoyed them!
Jenn,
I made these for the fourth time today. My wife is hosting a Mah Jong game and she requested a batch of the Biscoti. Everyone loves them and they’re easy to make. This time, after they had restedfor the five minutes and it was time to cut them, I used a pizza wheel and cut them right on the cookie sheet. It worked out pretty good.
Thanks again for the terrific recipe and the great step by step instructions!
So delicious I need to bake a double batch next time because my family devoured them. Thank you!
These double chocolate biscotti are fabulous. Once you and your family and guests taste them you will never eat store bought biscotti again. There is no comparison. You can add chocolate chips or dip them in chocolate for added pleasure.
Delicious! Do they freeze well?
yep!
I had not ever made biscotti before. The recipe was easy to follow. They turned out amazing. My mother loves biscotti. I made some for her!