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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This recipe is terrible. 1 3/4 cup plus 2 tablespoons? What kind of measuring is that? Just give the quanity. A stick of butter? How much butter is in a stick? I had to google every quantity to get a usable number. PITA.
I made this recipe many times and love it. Thank you for sharing 👍🏻
Hi Jenn – Happy Holidays! User error and looking for your thoughts.
I’ve made your amazing recipe many times and have yielded delicious biscotti every time.
Last night I made them and they were super crumbly. When I went to cut them after the first bake they were crumbling (and I waited the 10 minutes before cutting). I am fairly confident that I didn’t make any measuring mistakes. What did I do wrong?
Happy holidays to you and I’m sorry you had a problem with the texture of the biscotti this time around! You may have used too much flour this time around. Did you use the spoon and level method for measuring it? Even a few extra ounces can make a big difference. Number 1 in this Baking Tips post explains it nicely. Or might your oven be running a bit hot? If you’re not sure, you can check it with an oven thermometer. If you don’t have one, they’re pretty inexpensive (the brand Taylor makes a good one).
Amazing! Substituted mini chocolate chips for regular size and my husband said they were perfect. Going to gift for the holidays.
Would these keep for longer than a week if olive oil was used instead of butter, as with a traditional biscotti?
Hi Kristin, I don’t recommend olive oil here – sorry!
Not sure why Jenn is not commending this – I use a good, fragrant olive oil (regular, not extra virgin) in my biscotti – including these – all the time. Olive oil is a gorgeous combination with chocolate, or with any kind of citrus, etc., and it tends to produce a much less sticky dough, which I looove.
Hi Jenn,
I’ve made these biscotti at least 10 times and love them. Not too soft and not too hard. Great for dunking!
The only things I’ve changed are:
– decreased salt to 1/2 tsp because I could taste the salt with 3/4 tsp and that worked perfectly.
– increased the chocolate chips to 1 and 1/2 cups. Couldn’t help myself 😊.
I’ve also made them with gluten free flour and almost couldn’t tell the difference.
Thanks for a great recipe!
Help please! My biscotti didn’t rise at all! Opened a new baking soda, measured carefully. I did substitute dark chocolate chips and dark cocoa powder- could that be the culprit?
Hi Katarina, The dark chocolate chips wouldn’t impact the recipe but the Dutch processed cocoa could definitely be the culprit—it is not interchangeable with regular cocoa in some recipes. Hope that helps!