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Double Chocolate Biscotti
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
My 11-year-old son calls these 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 chocolate 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 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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Reviews & Comments
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This biscotti is amazing!! These were such a big hit with my family. Easy recipe. Chocolaty goodness! I will definitely make these over and over again for sure!
Hello,
This is a wonderful recipe but I admit I did change things ….I like a “chewy” and less sugar biscotti, so this is what I substituted:
1/2 cup coconut oil (instead of butter)
1/2 cup sugar
2 tsps baking powder (double-acting)
almond extract
dark chocolate chips
Bake 1st time at 350 degrees F for 30-35 minutes…remove from oven to cool & cut
2nd bake…at 225 degrees F for about 30 minutes
seems to make for a softer, chewy biscotti , in my opinion
They are still in the oven so I can’t comment on taste yet.
The batter was so soft that I took an ice cream scoop and scooped lines of dough onto my parchment. Then took a small offset spatula to smooth them into log shapes. Seemed to work well.
I’ve probably made this over 50 times! I always make a batch just before I run out. I also add orange peel, coconut, cocoa nibs and sugarless dark chocolate chips. I switch out the flour with almond and coconut flour and use Stevia instead of sugar. High protein, low carb and sugar. I feel like I can indulge – and a favorite for my son and husband too! I always have it with yogurt crumbled up. Lot’s of exchanges but your recipe was my inspiration!
YUM!! Made this today and added grated orange peel. Delicious! Love your recipes❤️
Hi Jenn, I have been looking for a good chocolate biscotti and I want to try this recipe out. But I have only dutch processed cocoa, and that too a big of it. Can I use that and use 2 teaspoon of baking powder than using natural cocoa and soda?
Kind regards,
Shabs
Hi Shabs, For the best results, I’d stick with the recipe. That said, what you’re suggesting may work, but I haven’t tried it myself. Before you decide how much baking soda to use though, you may want to google the conversion to be sure you have it correct.
I tried King Arthur’s gluten-free flour without any adjustment. The taste is absolutely the same – yummy – BUT the batter was significantly harder to work with. I left a significant portion stuck to the bowl, beaters, spatula, countertop and my hands! The biscotti were also less likely to stay in one piece when I cut them but seemed to crisp up just fine during the last 10 minutes. I honestly do not know if that was due to the gluten free flour which I have never used before (not sure if what I used is their “measure for measure” flour or not actually) OR if it was because my butter was too soft when I started? I left the butter out for about 24 hours instead of the usual 1-2 hours. If anyone has experience with this I would love to know. I will try again but not let the butter get quite so soft before beating it and see if it makes a difference.
These are sooo good! Quick and simple to make and my family loves them. Thank you so much for the recipe!
These turned out just the way you’ve described. They are rich and chocolaty (spelling?) and crunchy and yummy. Easy to make and really a no fail recipe endeavor!
Omg these were amazing ! I never comment on recipes but WOW
These are so good! I didn’t even know I liked biscotti until a pregnant friend asked if I could make her some to help make her less sad about drinking decaf. I’m currently making my fourth batch because they keep mysteriously disappearing before I can get them to her!
I’m substituting tart dried cherries for the chocolate chips in the current batch! Can’t wait to try it out.
Question: if I have a convection setting would it make a difference to use that for the second bake? Friend likes super crispy!
Glad these have been a hit! If you’d like to use the convection setting for the second bake, that’s fine; just reduce the oven temp by 25 degrees. I hope this batch makes it to your friend! 😉
Love this recipe! They are delicious and easy to make! I have just learned I have one child who is gluten intolerant. Do you think King Arthur gluten free measure for measure flour would work here?
I do, Paulette. Please LMK how they turn out if you try it.
Great recipe, fun and easy to make. Tastes amazing too.
Perfect!
If you are looking for a chocolatey biscotti, this is your recipe!!! I have made these many times now and every time they come out perfectly! I tried experimenting a little bit with the size of the chocolate chips and have even used cocoa powder instead of flour when shaping the logs! Putting the biscotti back in the oven to dry after cutting them is crucial and you can dry them out for a shorter or longer amount of time depending on how crunchy you want them to be!
I made the Double Chocolate Biscotti the other day. I’ve been hesitant to make biscotti for a long time because they seemed too difficult, you know double baking and all, that was just not true. It was very simple and the results were terrific! My family all loved them and I was even “threatened” that I better make them again or someone wouldn’t speak to me anymore, lol. This is at least the 3rd recipe from ‘once upon a chef’ that I have made and they were all amazing and the finished product looked as good as pictured!
I have tried several chocolate biscotti recipes but these were by far the best. I am Italian and my family waits for me to make anise biscotti during the Christmas holidays. This year I added these chocolate biscotti to my repertoire and oh boy! Everyone loved them. I am ashamed to tell you how many batches of these I made that I ate myself.
One heckuva recipe! Thank you so much.
I have always been afraid to try baking biscotti as I thought they were difficult to bake. These were very easy to make and tasted great. They have now become a regular Christmas treat. I used high quality bittersweet chips instead of semi-sweet chips.
I had never made biscotti before and I have to say that they turned out just like the picture. Absolutely a winner!!
My family simply love these. A very easy recipe with kitchen staples. Looking at the recipe I realize I need to make these again asap!
Oh my! What can I say? These were wonderful I was a little anxious since it was my first time making biscotti but the recipe was perfect to follow and the end result was also perfect.
We had an English Tea on zoom last month and I made this. So very easy. I actually had some chocolate mint chips leftover from another recipe and used those. This went very well with my Mint Tea!
When I saw your recipe for chocolate biscotti, I knew I would have to try this. The biscotti turned out perfect! I am so happy with my first attempt. These have such a rich chocolate flavor, and just the right amount of crispness. Thanks for yet another great recipe!
These were delicious!
If you enjoy biscotti and chocolate, this the cookie for you. The flavor is amazing. Rich, yummy chocolate with a crunch. The recipe is easy to follow and easy to make. I think I might go make some when I get out of work today!
We love this biscotti recipe. It has a rich chocolate taste and is not too sweet. The texture is perfect. Friends who usually don’t like biscotti will ask for more of these!
These have become one of my regulars in my rotation of biscotti. Delicious, with just the right amount of crunch and deep chocolate flavour. The recipe can also be adapted to include other add-ins although I rarely do!
This was fantastic, best biscotti recipe I have used. Not only were the instructions easy to follow the flavor and texture were perfect. Just made another batch with java chips and added a little espresso powder to the batter…perfect adult cookie.
I had never made biscotti before, and this recipe made it so easy. These are chocolatey and delicious and taste fabulous dipped in my morning latte. Wrapped some up in bags to give to friends around the holidays, and everyone loved them. These would also be delicious with some chopped walnuts added!
Wow what a great recipe. This biscotti is chocolatey, crisp, but not hard, and totally yummy! The second time I added 1/2 cup mini chocolate chips and 1/2 cup pistachios. Total keeper, yum-o!!!
I just finished making these and have to comment. This is a very, very good cookie recipe. These have a simple clean beautiful cocoa-chocolate-y flavor – sweet enough but not too sweet. I read through some of the comments before trying this out and debated adding espresso to add some oomph to the chocolate flavor – glad I did not, it isn’t needed – I’m guessing that second tsp of vanilla is doing the work of bringing forward the chocolate? Anyway – the important thing is that these taste great – like the love child of classic biscotti, brownies, and double chocolate chip cookies. Thank you Jenn!! I’m looking forward to trying more of your recipes!! 🙂
Easy and delicious recipe. I appreciate the simplicity and tastefulness of these biscottis. We tried a piece after baking it for 35 (before crisping them) and they tasted like brownies. I’ll be making more and gifting them along with a few other baked goods!
Another 5 star recipe! Jenn, these are amazing, I don’t know what took me so long to try making biscotti all this time! The dough was not sticky at all, and super easy to work with! I tried a 1/2 recipe, and shaped it into 1 log to make jumbo sized biscotti, so it made 12. I should have made the whole recipe…. Now I have reason to make this again! Happy New Year Jenn, I am excited to enjoy another year of amazing culinary adventure from your wonderful blog! Thank you!
Unlike traditional biscotti, I actually prefer a slight tenderness to the biscotti, so I cut the baking time down by 2 minutes on round 1 and 2. Some variations in the past which went over really well were mixing white chocolate, brown chocolate and mini morsels for the 1- q.25 cups of chocolate. Ive also added in a half cup of finely crushed walnuts.
I’ve made this recipe many times and shared it with others also. It was a great baking project with my granddaughter who now makes them for her friends. Easy to ship to my grandson who loves them also. Many are intimidated by biscotti making but it should be tried….so very delicious.
I have made biscotti a few times, with very sad results – until I tried this recipe. I followed the recipe exactly – no tweaks. The result was the elusive light, crisp, and delicious biscotti I have been searching for. My family gave them two thumbs up!
Just made these last week and they are amazing. I also added 1/4 cup of cornmeal to give them extra crunch, a couple of tbsp of espresso powder and a couple of tbsp of bourbon. They were perfect!!
Hi Jenn- Thank you so much for sharing this double chocolate biscotti recipe. It is a keeper! I even messed up the order of mixing my dry and wet ingredients and it still turned out awesome! The only thing I switched out was I used 1 tsp of baking powder instead of baking soda but afterwards I realized you can honestly go either way with that. These cookies are amazing! Thank you again for sharing your wonderful recipe!
These are amazingly delicious! My son says the best biscotti ever! Will double the recipe next time….they disappeared way too fast!!! The best as always Jenn!!
Tried it today and find it meh.
Thank you for sharing this recipe. These cookies are delicious!
Best Chocolate Biscotti ever. Highly recommended.
This is the best biscotti recipe we’ve found! It’s become a tradition in our home every Christmas. We replace the Vanilla with Almond extract (about half the amount) as we love almond and chocolate together. As well, we use both chocolate and white chocolate chips in the biscotti. Then at the end we drizzle it all with melted green and red chocolate wafers!
How can I incorporate orange into this recipe? My wife loves orange and chocolate together and she loves biscotti. Thank you
Hi Kelly, you could replace one or both teaspoons of the vanilla extract with orange extract and add the zest of one orange into the batter. Hope that helps and that she enjoys!