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

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

  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

Powered by Edamam

  • 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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Comments

  • I love this biscotti recipe. I also add espresso powder and some crushed pink peppercorns. The pop of pink looks so pretty and adds just a hint of floral spiciness. I’ve also changed it up by using peanut butter chips because, come on, chocolate and peanut butter is a perfect match. My daughter and I both love your recipes; you’re a go-to site whenever I’m looking for something delicious.

    • — KathyD on September 30, 2024
    • Reply
  • 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
    • Reply

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