Double Chocolate Biscotti

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These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Double Chocolate Biscotti on a lined baking sheet.

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

Biscotti ingredients including baking soda, cocoa, and vanilla.

Step-by-Step Instructions

Begin by combining the dry ingredients: flour, natural unsweetened cocoa powder, baking soda, and salt.

Bowl of unmixed dry ingredients.

Whisk well.

Whisk in a bowl of dry ingredients.

Set aside, then cream the butter and sugar in the bowl of an electric mixer.

Creamed butter and sugar in a bowl.

Beat in the eggs one at a time.

Egg in a bowl with creamed butter and sugar.

Then beat in the vanilla extract.

Vanilla extract in a bowl with an egg mixture.

Add the dry ingredients and chocolate chips.

Dry ingredients and chocolate chips added to a bowl with an egg mixture.

Mix to combine. The dough will be sticky.

Bowl of chocolate dough.

Scrape the dough out onto a floured work surface, and dust the dough with flour as well.

Chocolate dough on a floured counter.

Gently shape into a ball.

Ball of chocolate dough on a floured counter.

Cut the dough in half.

Ball of dough cut in half.

Roll each piece of dough into a short log.

Two logs of chocolate biscotti dough.

Transfer the logs to a parchment-lined baking sheet.

Two short logs of chocolate biscotti dough on a lined baking sheet.

Then shape into longer logs about 3/4-inch high and 2 inches wide.

Two long logs of chocolate biscotti dough on a lined baking sheet.

Bake the logs for about 35 minutes.

Two baked logs of double chocolate biscotti.

Let cool slightly, then slice on the diagonal about 3/4-inches wide and turn the biscotti on their sides.

Sliced loaves of double chocolate biscotti.

Place back in the oven for 10 minutes to crisp up. Let cool a bit, then serve with coffee, tea or milk.

Double Chocolate Biscotti on a lined baking sheet.

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Double Chocolate Biscotti

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Servings: About 30 biscotti
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes


  • 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


  1. Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. 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.
  4. 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.
  5. 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, 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 have made these several times they are easy and delicious!!!

    • — Jel on June 19, 2024
    • Reply
  • This is such an incredible recipe, I genuinely believe I will be using it for the rest of my life. My parents are both OBSESSED with these, and will request if for Christmas, birthdays, hard days, good days, and just as an excuse for me to come visit 🙂 The only changes I make are adding a tsp of almond extract and nuts- we prefer hazelnuts but I’ve also used almonds and walnuts to great success! I’m so truly appreciative for this recipe and look forward to a lifetime of these perfect biscotti <3

    • — Adriana on March 4, 2024
    • Reply
  • These are delicious!!! I can’t decide which I like more, these or the almond 😉
    You said with the almond biscotti they will keep up to a month in an airtight container. Will these keep for the same amount of time?

    • — Sharon T on February 8, 2024
    • Reply
    • Glad you like them! These don’t keep for quite as long — they’ll last nicely for at least week (you can freeze them for longer storage).

      • — Jenn on February 8, 2024
      • Reply
  • Looking forward to trying this recipe. Can you please tell me if you would alter this recipe at all for living at elevation (8000′)? Grazie!

    • — Maureen Kinney on February 4, 2024
    • Reply
    • Hi Maureen, I don’t have any experience baking at high altitudes, so unfortunately, don’t have any wisdom to share – I’m sorry! I know that the King Arthur Baking website has an article that gives tips for high altitude baking if you want to check that out. Hope you enjoy the biscotti if you make it!

      • — Jenn on February 7, 2024
      • Reply
  • I love biscotti and have tried many different recipes for chocolate biscotti. This is by far the BEST recipe. The only thing I do differently is to add 11/2 tsp expresso powder with the dry ingredients, and I dunk the biscotti into melted chocolate after they have cooled.. I make them all year long for friends and family and everyone loves them. I recently made them for my grandson’s wedding. The wedding party enjoyed them for breakfast with coffee. This is a great gift, and they freeze well. I have made 1 1/2 the recipe and doubled the recipe, and they come out perfect every time.

    • — Donna on February 4, 2024
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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!

    • — TMarie on January 26, 2024
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  • 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!

    • — Tracy on January 1, 2024
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  • These are absolutely amazing!!!! Delicious with coffee, hot cocoa and warm milk.

    • — Lynn on December 27, 2023
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  • 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.

    • — Maria on December 19, 2023
    • Reply
  • 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.

    • — Janet on December 18, 2023
    • Reply
  • 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!

    • — Alison on December 17, 2023
    • Reply
  • 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!

    • — Frances Antolina on November 27, 2023
    • Reply
    • 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!

      • — Jenn on November 29, 2023
      • Reply
  • This is my favorite biscotti. They remind me of the crunchy corners in a pan of brownies. So good and easy to make.

    • — Susie MacFadyen on October 22, 2023
    • Reply
  • 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.

    • — Becky on September 27, 2023
    • Reply
  • 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.

    • — Judith on September 16, 2023
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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 🙁

    • — Angelica Ferrer on September 15, 2023
    • Reply
    • I’ve made them without the chips and at times with walnuts (no chips). All delicious but the walnuts make a more crumbly texture.

      • — judith on September 16, 2023
      • Reply
    • Add the Almonds, they are Great!

      • — Sally on February 21, 2024
      • Reply
  • 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

    • — Celine on September 14, 2023
    • Reply
  • 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!

    • — Jen on September 14, 2023
    • Reply
  • 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!

    • — Gary Vitale on August 7, 2023
    • Reply
  • 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!

    • — Christine on May 7, 2023
    • Reply
  • 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!

    • — Christine on May 7, 2023
    • Reply
  • Perfect every time! A delicious rich chocolate treat! Been making these for years…better than all others

    • — Judith on May 3, 2023
    • Reply
  • Thank you SO much for providing the option for metric measurements!

    • — Peggy on April 3, 2023
    • Reply
  • You never turn biscotti on the side. You second bake it standing upright.

    • — Mary Edwards on April 1, 2023
    • Reply
    • 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!

      • — judith on September 16, 2023
      • Reply
  • 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.

    • — Tom on March 26, 2023
    • Reply
  • I have lost count of the number of times I have made this recipe! It is so easy and FABULOUS! My grandchildren love it with peanut butter chips! I have made it with all kinds and flavours of chips. I do cook the other side for 10 minutes. My gang likes them crunchy! Smaller logs make smaller cookies for a cookie tray.

    • — Ellen on March 9, 2023
    • Reply
  • I love this recipe! Easy to make and so good! Plus they freeze very well.

    • — Sharon on February 15, 2023
    • Reply
  • Can they be made with oil instead of butter? Some family members cannot have butter. TIA

    • — Genevieve on February 5, 2023
    • Reply
    • Hi Genevieve, you need something solid to cream with the butter, so if you can’t use oil, you can use (solidified) coconut oil. Hope that helps!

      • — Jenn on February 6, 2023
      • Reply
  • Oh, my goodness! I have been intimidated for years to even try making biscotti. But Jenn scores a home run yet again! I followed her recipe to a “t”–and the results could not have been more perfect. I’m afraid I won’t be able to purchase “store bought” ones ever again! They didn’t take long to make, looked great (perfect, actually!), had the right amount of chocolate and sweetness, and will be great for gift-giving, as well. (BTW, I live at 6300 ft. elevation, and made no changes to the recipe.) Jenn–you’re my “FIRST go-to” for all things culinary, period, full-stop!

    • — Nancy Scott on January 28, 2023
    • Reply
    • 💗

      • — Jenn on January 28, 2023
      • Reply
  • Hi Jenn, can these be frozen?

    • — Denise Kessel on January 21, 2023
    • Reply
    • Definitely!

      • — Jenn on January 21, 2023
      • Reply
    • I made them yesterday and they are outstanding..I dribbled melted chocolate over the biscotti!

      • — Denise on January 23, 2023
      • Reply
  • Hi Jenn
    I looked at your other biscotti recipes which have different directions. Are these prepared different because of the chocolate?


    • — Chris on January 19, 2023
    • Reply
    • Hi Chris, the one significant difference I see in the recipe is how long you wait to slice the biscotti when they come out of the oven the first time. From what I recall, I shortened that time because of the cocoa powder in this biscotti – it can make it a little more crumbly so I wanted to slice them while they were still warm. Hope that clarifies!

      • — Jenn on January 24, 2023
      • Reply
      • Hi Jenn, I think one of the differences Chris could be referring to may be using baking soda instead of powder, I am that because he asked about the chocolate. Most other recipes (as you know 😎) that do not use baking cocoa call for baking powder not soda. That may have stuck out for him. I could be wrong but I know when I first started baking, which was actually not that long ago, I was always a little apprehensive about switch, even though I knew the science behind it, but I’ve since come to trust it.

        • — Robin D. on September 27, 2023
        • Reply
        • Hi I noticed the baking soda instead of the usual baking powder, is the end result the same? Will they turn out flatter?

          • — Anna on November 11, 2023
          • Reply
          • Hi Anna, they don’t turn out flat. I use baking soda for leavening b/c both the cocoa powder and brown sugar are slightly acidic. Hope that clarifies!

            • — Jenn on November 14, 2023
  • I know it’s not traditional, but I prefer my biscotti to not be too hard. If I shorten the baking time would they be a little bit softer?

    • — Joyce on January 19, 2023
    • Reply
    • Sure!

      • — Jenn on January 24, 2023
      • Reply
  • These are fantastic! I made them for the first time this holiday and now I don’t think I can ever be without them. The recipe worked perfectly both times I’ve made them, exactly as written.
    Awesome for breakfast with coffee and EVERYONE loves them!

    • — Beth on January 19, 2023
    • Reply
  • I make several batches of these at the holidays — sometimes I’ll add peanut butter chips as well — either way, these biscotti are fabulous and the chocolate chips really add a lot to the experience. You will never regret baking these biscotti!

    • — Sandypo on January 19, 2023
    • Reply
  • Good morning Jenn! Do you bake the sliced biscottis just on one side? No flipping over? Want to make these and send to my sister in Chicago 🙂

    Ally in New Jersey

    • — Ally O'Connor on January 19, 2023
    • Reply
    • Hi Ally, that’s correct — hope your sister enjoys them!

      • — Jenn on January 19, 2023
      • Reply

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