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Double Chocolate Biscotti
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
When my son, Zach, was little, he called 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 kids can enjoy these too. Serve them with a glass of warm milk or hot chocolate for dunking and you will have very happy young gourmands.
What You’ll Need To Make Double Chocolate Biscotti
How To Make Double Chocolate Biscotti
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
- 1-3/4 cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 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 3/4-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 3/4-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’ve made these several times and they are excellent each time.
They have become our family’s favourite biscotti. Thank you Jenn for another wonderful recipe.
I made these as part of my Christmas treat box that I give to family and friends. They turned out perfectly and were so easy to make! Thanks for sharing this recipe.
The best recipe for chocolate biscotti!! I always get compliments.
I make this every year and everyone loves it. Easy to make, great directions— only one small addition—where you say eat with coffee, tea or warm milk, we love it after dinner with a nice red wine!
Having read the post below, please can you confirm the metric measurements are correct? I don’t want to waste ingredients but would def like to try- it sounds like a lovely recipe. Thanks
Hi Jo, happy to help — can you tell me which comment you’re referring to? Thanks!
Thank you Jen for your many excellent recipes.
Can I prepare the dough a few days ahead & shape/bake on the day I need it for? How many days will do & can I freeze the dough or just keep in the fridge?
Sure, Myrna — I think you could refrigerate the dough for up to 2 days. You can definitely freeze the dough. See the bottom of the recipe for specific freezer-friendly instructions.
The best!! Just made a triple batch for gifts as these freeze well.
Is it possible to make these with gluten free flour?
So glad you like them! I’ve never made a gluten-free version of these so I can’t say from experience, but another reader commented that she has and was happy with the results. Please LMK how they turn out if you try it!
I have probably made these 20 times. Once you sprinkle them with confectionery sugar, they look beautiful and make great gifts. I always get rave reviews. Thanks Jen for another great recipe and Happy Holiday to you!
I have made these 5 or 6 times. They turn out everytime and are delicious!! Don’t last very long in our house. Thanks for sharing your recipe!
Hi Jenn
Adding some roasted hazelnuts would be okay to this recipe? Right?
Sure – just chop them. If they’re too big the biscotti will be hard to slice. Hope you enjoy!
Jenn
Wanted to share I added 1/2 cup chocolate and 1/2 cup toasted chopped hazelnuts and came out beautifully with some white chocolate drizzle. Absolutely delicious.
Sounds delish — glad they came out well! 🙂
So I tried making this, followed all the metric measurements, it came out to be really wet to the point where I could not even roll it up into a ball. More like batter than anything.
I couldn’t save it and had to be thrown out. Not so sure what went wrong but think this recipe is not for me sadly.
These look great! Would you recommend a lighter colored baking sheet or a bit darker (not very dark) for this recipe? Or would either be fine? Thanks!
I’d go lighter. Enjoy!
Should have asked sooner since first bake is done. Do you flip each one during second bake? Thanks!
No it’s not necessary to flip once they are on their sides.
These came out delicious. My only thing is I like to weigh my ingredients but I bake in degrees Fahrenheit and the temp for metric is in celsius but it doesn’t say celsius. You might want to include that info so people get the temp right. Delicious cookies though, thank you.
Thanks for pointing that out, Andrea — I just fixed it (and glad you enjoyed the cookies)!
Hey Jenn! Thanks for the recipe. I have these in the oven now. Do I leave the oven on when I place them back in or have the oven off? Thank you!
Hi Annie, you keep the oven on. Hope you enjoy!
I have made this numerous times. They are delicious and easy to make.
Fourth time I’ve made these now, everyone loves them. I made a change and substituted peppermint extract for the vanilla extract, same measurement. Who knew chocolate peppermint biscotti would taste so good. It’s a nice change of pace.