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Double Chocolate Biscotti

5 stars based on 73 votes


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 always taste like bricks. When you dunk these biscotti into your coffee, they soften, becoming rich, chocolaty and decadent.


Biscotti might seem like grown-up cookies but kids can enjoy them too; serve them with a glass of warm milk for dipping and you will have very happy young gourmands!

As you can see, the ingredients are very basic.


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


Next, cream the butter and sugar.


Beat in the egg and vanilla.


Then stir in the dry ingredients and chocolate chips.


The dough will be sticky.


Scrape it out onto a floured work surface and dust the top with flour. Form the dough into a ball and divide in half.


Roll each piece of dough into a short log.


Transfer to the baking sheet and 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.


Turn the biscotti on their sides and place back in the oven for 10 minutes to crisp up.


Let cool on a rack.


Then dust with Confectioners sugar. Serve with hot coffee, tea or milk and enjoy!



Double Chocolate Biscotti

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


  • 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 Cocoa
  • 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
  • 1-2 tablespoons Confectioners sugar


  1. Preheat the oven to 350 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 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.
  5. When cool, push all the biscotti together (this prevents the Confectioners sugar from getting on the sides of the cookies) and use a fine sieve to dust with Confectioners sugar. Serve with coffee, tea or warm milk.

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

Reviews & Comments

  • 5 stars

    great recipe, I loved the precision. it was impeccably easy to follow. My family is addicted the final result, compared them to the coveted corner brownie (but crunchier)… now it looks like i’ll be adding these to my repertoire! No one will know what hit them at our annual cookie swap!

    - Carter Jones on September 22, 2017 Reply
  • 1 stars

    I made these yesterday. Dough was wicked sticky. nothing said to chill the dough, so I did not. I ended up with two long, flat puddles of crunchy cookie. Is there an error in the recipe. I made the almond biscotti on Saturday and they were deliciously perfect! These were a waste of ingredients.

    - Anita Yarrish on September 18, 2017 Reply
    • Hi Anita, So sorry to hear these were a flop for you!! The dough does tend to be a bit sticky when you first remove it from the mixing bowl. Did you dust it lightly with flour as the recipe suggests? Based on how they turned out after baking, though, it sounds like you may have mismeasured something. Is there any chance you made a mistake when measuring the flour?

      - Jenn on September 18, 2017 Reply
  • 5 stars

    I always thought making biscotti seemed impossible and should be left up to the experts. After trying this recipe, I completely regret not attempting them earlier. I have a bit of a sweet tooth so these really hit the spot as they are a richer biscotti. If you like a less sweet biscotti I may suggest using slightly less sugar or maybe not adding chocolate chips! I personally say the more the merrier. These turn out perfectly crisp each time I make them and never burn (besides the end pieces being a bit crunchier than the rest)! The best part is they keep great for a long time and even work well when I freeze them for my boyfriend who lives far away! Every time we have a biscotti at a bakery he makes a point to tell me the ones I make (these) are way better!! Thanks for a great reliable recipe. Would definitely try other mix-ins like peanut butter chips, dried fruit or maybe even orange extract for a chocolate orange vibe!

    - Heather Schreiner on September 18, 2017 Reply
  • 5 stars

    This is my go-to biscotti recipe! Keeps so well in an airtight container. Just follow the directioms for a perfect chocolate biscotti.

    - Anita Garner on September 14, 2017 Reply
  • 5 stars

    hi Jenn, I have made these often, everyone loves them. i changed it up a little bit to accommodate the family.
    my question is can i freeze this dough and make it in advance?

    - Alice on September 1, 2017 Reply
    • Hi Alice, glad everyone likes these. Fully baked biscotti freeze beautifully; you can also freeze the dough. It also works well to prep your biscotti up through the first round of baking and cut them before freezing – this allows you to do more of the work ahead, and because it will already be sliced, it will take less time defrost and bake.

      - Jenn on September 3, 2017 Reply
  • 5 stars

    I never submit reviews, but after having successfully making these 4 times, I figured I should say something. This recipe is fantastic. The biscotti are crunchy but not dry, and the chocolate flavour is fantastic. They are easy peasy to make and have tasted great each time. Thank you so much for sharing.

    - Jamie on August 16, 2017 Reply
  • 5 stars

    My darling wife was hosting the local Mah Jong game the other day so she put in a request for a batch of homemade Double Chocolate Biscotti. Obviously, her wish is my command! This is probably the third or fourth time that I have made these and they come out perfect every time. The day after her game, my wife took some of the leftovers to the town hall where she goes for exercise classes three times a week. The lady that is the town clerk apparently was one of the beneficiaries of the leftovers. This is what she posted to my Facebook page. She said “Jim Orvis, you are a baking god.” Jennifer, you are the only person in the world that can make me appear to be a god to anyone. Thank you again for this wonderful recipe and for always making me look good!

    - Jim Orvis on August 7, 2017 Reply
    • 🙂 Glad everyone enjoyed them!

      - Jenn on August 7, 2017 Reply
  • 5 stars

    I made these for the fourth time today. My wife is hosting a Mah Jong game and she requested a batch of the Biscoti. Everyone loves them and they’re easy to make. This time, after they had restedfor the five minutes and it was time to cut them, I used a pizza wheel and cut them right on the cookie sheet. It worked out pretty good.
    Thanks again for the terrific recipe and the great step by step instructions!

    - Jim on August 3, 2017 Reply
  • 5 stars

    So delicious I need to bake a double batch next time because my family devoured them. Thank you!

    - Kerri on July 30, 2017 Reply
  • These double chocolate biscotti are fabulous. Once you and your family and guests taste them you will never eat store bought biscotti again. There is no comparison. You can add chocolate chips or dip them in chocolate for added pleasure.

    - Jill on July 15, 2017 Reply
  • 5 stars

    Delicious! Do they freeze well?

    - Marisa on June 22, 2017 Reply
    • yep!

      - Jenn on June 22, 2017 Reply
  • 5 stars

    I had not ever made biscotti before. The recipe was easy to follow. They turned out amazing. My mother loves biscotti. I made some for her!

    - Jamie Lynch on May 14, 2017 Reply
  • 5 stars

    I have made this biscotti recipe over and over, my family really loves them. So easy and quick to bake. I have purchased a couple of biscotti pans, make a parchment sling to easily lift out, dump the dough in and bake! Perfect every time!

    - Nancy on April 27, 2017 Reply
  • 5 stars

    Easy and yummy ❣️❣️❣️ Thank you

    - Polly on April 26, 2017 Reply
  • 5 stars

    Pros: Easy to make and absolutely delish!

    Con: Impossible to eat just one!

    - Jenna Sidenstricker on April 19, 2017 Reply
  • Jenn, have you ever doubled this recipe? Was it necessary to make any adjustments? I realize it can be tricky but was asked to make them for a post funeral luncheon on Saturday. Doubling will take less time than two batches….. Thanks for any direction!

    - Fran on March 1, 2017 Reply
    • Hi Fran, I haven’t doubled this recipe, but I think you should be able to do so without any adjustments.

      - Jenn on March 2, 2017 Reply
      • Thanks, Jenn. I made the batters separately but baked them together. In the process, I decided pretty much what you said, based on the slight flexibility with the flour in the final stage of mixing on the board. Depending on the egg size, there is often a slight variation in the texture of the logs when transferring to the sheet, but they are ALWAYS a winner!

        - Fran Antolina on March 6, 2017 Reply
  • 5 stars

    I have made this recipe numerous times with great results. The last two times that I have made this I added the zest of a large orange and 2 teaspoons of Boyajian orange oil. These are great.

    - Mandy on February 14, 2017 Reply
  • 5 stars

    Hello! I tried this recipe today! It was amazing!!! The BEST biscotti recipe I have ever made.. 🙂

    - Maria R DeNoyelles on January 21, 2017 Reply
  • 5 stars

    Just made these tonight. Absolutely delicious! I accidentally messed up a few parts of the recipe (added the sugar to the dry mixture first) and also did not have a handmixer so I just did it all by hand. Still came out amazing! I added macadamia nuts to the mixture and it came out super delicious. Overall a wonderful recipe!

    - Rachel on January 12, 2017 Reply
  • 5 stars

    Very good.

    - Wendy on January 11, 2017 Reply
  • 4 stars

    Very good, a bit sweet but family didn’t mind it. Thanks for the recipe.

    - Jojo on December 29, 2016 Reply
  • 5 stars

    The recipe turned out perfect, it was easy to make and tastes delicious.

    - Tania on December 28, 2016 Reply
  • 5 stars

    Yum! Made these yesterday to go into a gift basket. They really turned out great and I will definitely be making them again. Knew I should have doubled the recipe!☺

    - SandraM on December 24, 2016 Reply
  • 5 stars

    OK- I’ve already had to make 3 batches for the holiday cookie plates as they are the first cookie to disappear!
    I added tart dried cherries which adds a wonderful zing to the rich chocolate flavors.
    Thanks again Jenn, for yet another winning recipe. I am a huge fan!

    - Murry on December 21, 2016 Reply
  • 5 stars

    Yum! Thank you so much for this recipe. I wanted to bake some biscotti for Christmas, but yesterday the recipe I tried tasted good but just crumbled when I sliced it. This recipe was my second go and they are perfect! Can’t wait to share them with family and the neighbors!

    - Adele on December 21, 2016 Reply
  • 5 stars

    OMG: these are delicious!! They are the perfect milk dunking cookie.

    - Jane on December 20, 2016 Reply
  • 5 stars

    I make these all the time and get such great reviews as everyone just loves them. For the holidays I made my logs longer and skinnier to make the finished product little biscotti’s. I melted dark chocolate and dipped the tops in and then on only 3/4 of the biscotti I dipped into chocolate sprinkles for some and Christmas sprinkles for others. They look fabulous, Christmasy and taste awesome! Thanks for sharing such a wonderful recipe. My next try will be adding toasted almonds!

    - Lorna on December 19, 2016 Reply
  • 5 stars

    Made these. They are great. Only change I made was no powdered sugar on top. Half of them I dipped in dark chocolate. Wow.

    - Patricia Hopkins on December 18, 2016 Reply
  • 5 stars

    These sound wonderful and perfect for Christmas gifting/eating! My question: Does the oven stay on for the second round of baking?

    - Bettina Lehovec on December 18, 2016 Reply
    • You leave it on. Hope you enjoy!

      - Jenn on December 18, 2016 Reply
  • 5 stars

    Hi there, do I have to use natural unsweeted cocoa??

    - Alexis Azevedo on December 14, 2016 Reply
    • For the best results, yes. Hope you enjoy!

      - Jenn on December 15, 2016 Reply
  • 5 stars

    Love them, came out perfectly. I would like to add some liquor to my next batch, any suggestions?

    - Barbara on December 13, 2016 Reply
    • Glad you like them! Liquor would be a nice touch here– maybe about 2 Tbsp of rum or bourbon. If the dough seems a little thin after adding it, just add a touch more flour. I’d love to hear how they turn out!

      - Jenn on December 14, 2016 Reply
  • Hello,

    Just wondering does ‘1-3/4 cups’ flour mean 1 TO 3/4 cups or 1 AND 3/4 cups of flour please?

    Thank you, so looking forward to making this recipe.

    - Anisha on December 4, 2016 Reply
    • Hi Anisha – Sorry for the confusion. It means 1 AND 3/4 cups.

      - Jenn on December 4, 2016 Reply
  • 5 stars

    I love to bake but have never tried making biscotti before. I always thought it looked daunting and would never be the same as the ones you buy in stores or at coffee shops. This recipe is amazing and really does produce the most perfect biscotti. I am so glad I tried it and cannot wait to try your recipes for other flavours!! It is my new favourite recipe I think!!

    - Heather on November 11, 2016 Reply
  • 5 stars

    Made these today and they were so crunchy and delicious. I added some espresso powder, used mini semi sweet chocolate chips and drizzled with caramel. Thanks. You are completely reliable for great results.

    - Amy on October 28, 2016 Reply
  • 5 stars

    I followed this recipe to the letter and it came out perfectly!!

    - Leanne on October 15, 2016 Reply
  • These Biscotti are wonderful. The recipe is easy to follow and they turned out great. Wonderful chocolate treat!

    - Debby Kremer on October 6, 2016 Reply
  • 5 stars

    These are terrific! You make the impossible seem so easy. The was my first venture into the world of Biscotti and they came out perfect! I haven’t been baking long but using your recipes, it’s like I’m a seasoned veteran.
    Thanks for another great recipe!!!

    - Jim on August 29, 2016 Reply
  • 5 stars

    First time EVER making biscotti. Directions were clear and simple to follow. They turned out fabulously.

    - Dee on August 24, 2016 Reply
  • 5 stars

    This is absolutely the BEST chocolate biscotti recipe I have ever made!! Biscotti are the cookie of choice and are enjoyed every day with our morning latte.
    This recipe is so popular in our house I have to bake them every week and, have an emergency supply in the freezer. Thank you so much for the recipe!!

    - Marlene on August 24, 2016 Reply
  • 5 stars

    These were incredible. Recipe was really easy and they tasted amazing. I dipped some in dark chocolate and drizzled white chocolate on a few as well. Would make amazing holiday gifts.

    - Chris on July 31, 2016 Reply
  • 5 stars

    Tried making biscotti for the first time using this recipe and it turned out great!

    - Hannah on July 25, 2016 Reply
  • 5 stars

    Big hit with guests and everyone in the house. A definite make again.

    - Nora Glass on June 30, 2016 Reply
  • 5 stars

    Very good! I added espresso and dipped the bottoms in chocolate 🙂 If my house was not nut free I would definitely add some walnuts!

    - Julie on April 15, 2016 Reply
  • Hi Jenn,,
    Do you think salted butter would work for the biscotti if I did not add additional any additional salt.

    - Nancy on April 14, 2016 Reply
    • Hi Nancy, I would just cut out some of salt but not all of it. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. Hope you enjoy!

      - Jenn on April 14, 2016 Reply
  • 4 stars

    Make these on the weekend. Quick and easy and smell great baking.

    - SandraM on March 14, 2016 Reply
  • 5 stars

    These were the best biscotti we have ever tasted. Excellent recipe! Not hard to make. I added toasted almonds.

    - Marlene on February 22, 2016 Reply
  • I’ve made your double chocolate biscotti several times now. I don’t bother with the confectioners sugar. Too messy to eat. Besides I wear a lot of black! I throw the biscotti in the freezer for portion control. The last batch I made I sprinkled on a tiny bit of Hawaiian Black Salt. Great, easy recipe. Thank you!

    - Madelyn Kawano on February 8, 2016 Reply
  • 5 stars

    The best cookie I have ever baked, or eaten! Turned out perfect.

    - Lynn on January 22, 2016 Reply
  • 5 stars

    They turned out awesome! I added pecans to it. Yum!

    - GinaKurk on January 4, 2016 Reply
  • 5 stars

    I’ve made these about 6 times now, and my family loves them! I also dip them in chocolate to make the triple chocolate biscotti. Lol. Thanks for this delicious recipe.

    - Ashley on December 27, 2015 Reply
  • 5 stars

    Made these for a surprise santa gift at work. My giftee loves coffee so I added some expresso powder and expresso chocolate chips. Delicious!

    - BAKERGIRL on December 21, 2015 Reply
  • 5 stars

    great recipe, I added 1 TBS Creme de Cacao and increased the flour by 1 TBS. Also dried in oven at 250F for 30 minutes, changing racks at 15 minutes. Dipped one end into dark chocolate.

    - karen on December 13, 2015 Reply
  • 4 stars

    I hesitate to put up this review because I love your blog and have had luck with your recipes until now. I made these and the burned on the bottom at 25 minutes. I looked at reviews prior to making and so no mention of this problem. I saved them by cutting off the bottom and dipping in white chocolate. They are yummy. I had to give only 4 stars due to the burning issue. I do want to mention that I have been baking all week and have had no issues with my oven being off. Thank you for this wonderful site. IMG_1088.JPG

    - Carol keene on December 11, 2015 Reply
    • Hi Carol, So sorry you had trouble with the cookies burning on the bottom. Is it possible they went into the oven before it was fully preheated? Sometimes that initial surge of heat is enough to burn the cookies. If not, next time try reducing the oven temp to 325°F.

      - Jenn on December 12, 2015 Reply
      • Yes. I am going to do 325 next time. I just wanted your followers to know if they burn their bottoms to just slice the burn off and dip them in chocolate. I liked the white chocolate. It is a nice contrast on this dark biscotti. I wish I could put a picture in my review but it does not seem to work. By the way my husband ate 4 when he got home from work. I quickly froze the rest to save them. I am hoping they freeze well.

        - Carol keene on December 12, 2015 Reply
  • 5 stars

    Best biscotti ever!

    - CK on December 6, 2015 Reply
  • 5 stars

    Just made these and im really happy I did. Instructions were very clear and baking times were spot on. They came out exactly like your photos. Thank you soo much. Im a new baker and its a wonderful feeling when things turn out soo well, which doesn’t happen often 🙁 Great way to start holiday baking. First time on your blog and I think its the best. Im gonna make all your recipes!!! Lots of luv!

    - Rumi on November 28, 2015 Reply
    • Welcome and so glad you’re happy with the biscotti!

      - Jenn on November 28, 2015 Reply
  • 5 stars

    I just made this recipe and they are delicious! It was easy to follow and providing the photos is a huge plus.
    Thank you

    - Judy on September 18, 2015 Reply
  • 5 stars

    The dough was super sticky and while cooking the logs spread a great deal. Any ideas on what may have caused these issues? Taste was fantastic – I added a tablespoon of espresso powder and a teaspoon of cinnamon.

    - Gail J. on September 7, 2015 Reply
    • Hi Gail, The dough is sticky by nature but you can always dust with a bit more flour if it is difficult to work with. The logs do spread, but if they get too flat, the addition of a bit more flour will help with that as well.

      - Jenn on September 8, 2015 Reply
  • 5 stars

    Just love these biscottis. The only comment I would have is that I wish I had the nutritional information for this recipe.
    I drizzle mine with melted chocolate instead of the icing sugar and everyone just loves them, especially my husband.

    - Lorna on September 3, 2015 Reply
    • Hi Lorna, The nutritional data has been added — you will find it beneath the recipe. (Nutritional info is something I’ve only recently added, and I’m still going back and updating older recipes.) So glad you enjoyed 🙂

      - Jenn on September 8, 2015 Reply
  • 5 stars

    This recipe is delicious as is. I have made these twice now and both times they were gobbled up at home and at work. I will make them over and over! I feel like they were very easy to make.

    - Kelley on August 27, 2015 Reply
  • 5 stars

    I don’t normally leave reviews but I had to with this one, this biscotti is immense!! I’m in the UK and used Cadbury’s cocoa powder and Bourneville chocolate (made it into chips myself). I followed the recipe exactly although it didn’t need as long in the oven (but aren’t ovens like that). It is so lovely and crispy and soooo chocolatey!

    - Gillian Leitch on August 16, 2015 Reply
  • 5 stars

    i baked them too long and obviously eneded up burning some, but they still tasted amazing ! can I toffee bits ? if yes, how much will you suggest?

    - brinacyl on August 3, 2015 Reply
    • Sure, I’d probably start with 3/4 – 1 cup.

      - Jenn on August 10, 2015 Reply
  • How long do the biscotti last? Are they best the day they’re made?


    - Michelle on June 19, 2015 Reply
    • Hi Michelle, They actually keep well for at least a week, although they won’t last that long 🙂 Enjoy!

      - Jenn on June 19, 2015 Reply
  • 5 stars

    Best biscotti I have ever had! Crispy but not too dry nor bland. Delicious with a cafe au lait! Bonus: my house smelled like brownies for about 6 hours after they were baked, which is definitely a plus as far as I’m concerned.

    - Ciera K on May 26, 2015 Reply
  • 5 stars

    These are fabulous! I used to buy my biscotti and once we moved it was too difficult to keep buying. Thought I’d try this one. It tastes just like the one I was buying only better as it’s fresher. Very chocolaty and sweet but not too sweet. I added cocoa to my flour that I used on my counter instead of white flour. I also found I had do adjust my over time. Next time I plan to make triple chocolate by either drizzling chocolate over the tops or dipping the bottoms. I’d like to add almonds or hazelnuts too for some extra texture and crunch. Definitely will keep this one!

    - Lorna on May 20, 2015 Reply
  • 5 stars

    I followed the recipe, and the biscotti turned out wonderfully. Super easy, and makes a really great coffee-time treat!

    - EBru on March 21, 2015 Reply
  • 5 stars

    I made these and gave them as gifts to people. Super delicious!

    - Samantha on January 16, 2015 Reply
  • What would the result be if I substituted Dutch process cocoa for the natural? Is there an adjustment to be made to the baking soda?

    - Cyndy on January 15, 2015 Reply
    • Hi Cyndy, You can substitute natural cocoa powder for Dutch-process in most recipes but not vice versa. You’d need to use baking powder instead of baking soda for Dutch process, and since I haven’t tested the recipe that way, I really can’t advise how much. Sorry!

      - Jenn on January 18, 2015 Reply
  • 5 stars

    Hi Jennifer, just like everything I make from your blog, these are fantastic! I’ve made them twice in the last few weeks and the second time added finely chopped crystalized ginger which gave them an amazing tangy bite. Thank you again for your blog and recipes.

    - tracy on January 15, 2015 Reply
  • 5 stars

    Loved this biscotti.
    It is crunchy yet tastes like a brownie. My husband loves dunking them in coffee and l loved the cocoa powder. This is easy to make. This biscotti is on my favorite list. Thank you!

    - Michele Nastarin on December 29, 2014 Reply
  • I have just discovered your site – just the sort of things I like to make and bake – and such clear instructions. One thing – I live in Australia and we use metric cups, i.e.
    1 cup of flour is 150g. So am I right in converting your cup measurements to American weight e.g. 1 cup of flour equals 120g. Many thanks. Anita

    - Anita on December 26, 2014 Reply
    • Hi Anita, Welcome to the site! I use the spoon-and-level method to measure flour, so one cup of all-purpose flour is equal to 128g or 4.5 ounces.

      - Jenn on December 27, 2014 Reply
      • 5 stars

        Thanks, Jenn, for your quick response. 5 stars for the biscotti! They are ready to be packaged for gifts today. I love it when a recipe works first time, absolutely perfect. Wishing you and your family a very Happy 2015 and looking forward to making more of your recipes in the new year.

        - Anita on December 27, 2014 Reply
  • 5 stars

    This was a quick and easy recipe – I was in a pinch for Christmas baking and this turned out perfectly!

    - Christa on December 24, 2014 Reply
  • 5 stars

    Your son was spot on with his description! These were easy to mix (I used my regular mixer), using ingredients I always have on hand, and the outcome was impressive in taste and presentation. The texture, crunch,and subtle flavor are what biscotti are all about. This is going to be my new go to recipe for anyone who needs a boost or a treat! It pairs with anything from milk to wine. There is not one thing I would change in this recipe. Easier than a cookie, and certainly more impressive. Mine even looked like yours in your pictures! Thank you once again.

    - Karen T on December 16, 2014 Reply
  • 5 stars

    Love this recipe, have made it many times. I also add espresso powder and I recommend you use the mini choc chips as the cookie is less likely to break when you cut it.

    - Lizz on December 13, 2014 Reply
  • 5 stars

    Absolutely delicious. Had to steel myself not to indulge before dinner.
    I added a half teaspoon of instant coffee which I usually do when baking with chocolate. Not sure it made a difference; they are soooo good

    - Selma on December 11, 2014 Reply
  • 5 stars

    By far our favorite cookie with Vanilla Gelato. Yum! I purchase Ghirardelli (Dark/Milk/White) Chocolate from the bulk section of my local market, also Dutch processed Cocoa to make these the best tasting biscotti’s on the block. Perfect with an espresso too!

    - Georgianna Goetsch on December 7, 2014 Reply
  • 5 stars

    These are the best biscotti ever. They are not overly sweet, nor are they too hard on the teeth, as some biscotti can be. I always follow the recipe exactly, except to skip the powdered sugar at the end. They go well with coffee, tea, or red wine after dinner. They make a lovely hostess gift too.

    - Julie Eastman on December 6, 2014 Reply
  • 5 stars

    I’ve just taken out my fourth batch of these biscotti. They are very easy to make and come out tasting so delicious! They’re my holiday gift this year for all of my neighbors. I plan on making more in a few weeks for my own family holiday party . Thank you for this great recipe. Actually I haven’t experienced a bad recipe from your blog yet…and I’ve tried at least a half dozen.

    - Teri on December 6, 2014 Reply
  • 5 stars

    These were amazing! Super chocolatey flavor without being over-the-top rich. This is the second recipe I’ve tried off your website and I am very impressed so far! Very simple as well and I loved that I already had everything in my pantry.

    One question: have you tried this dough recipe as a basic drop cookie? The dough smells AMAZING and I am wanting to try them softer as well for times when I want a fudgier cookie fix. Will the recipe work for this without modification and what do you think the bake time would be? Thanks!

    - Erin on December 3, 2014 Reply
    • Hi Erin, So glad you enjoyed the biscotti! I haven’t tried this as drop cookies but I think you’re probably better off with a recipe like my Chocolate Crinkles if you want a chocolate drop cookie — they are very fudgy. Here’s the link:

      - Jenn on December 3, 2014 Reply
      • 5 stars

        Thanks! I will definitey give those a try!

        FYI: I decided to forge ahead with an experiement to try these as a drop cookie – success!! I used a 2t scoop and flattened the dough balls with my fingers (they stayed domed and tasted underbaked otherwise). Baked at 350 degrees for 12 minutes and they were nicely crisped on the outside while soft and cakey inside – just as fudgy and delicious, but in a traditional cookie form. Excellent recipe both ways so thank you again!

        - Erin on December 7, 2014 Reply
  • 5 stars

    I have never made biscotti before because it looked to complicated. This was the easiest recipe ever. The cookies are fabulous. They are the perfect treat to dunk in my coffee. Thanks so much for this site.

    - Teresa on October 3, 2014 Reply
  • 5 stars

    Our measurements are different in Australia and we don’t have “sticks” of butter …. How many grams of butter is used please!

    - Michelle on September 26, 2014 Reply
    • Hi Michelle, 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Please come back and let me know how they turn out!

      - Jenn on September 26, 2014 Reply
  • How long will the Double Chocolate Biscotti keep? What is the best way to store them?

    - Judy Westgard on September 22, 2014 Reply
    • Hi Judy, They keep well for about a week in an air tight container.

      - Jenn on September 23, 2014 Reply
  • These look oh so divine — and super easy! I plan on making them this weekend (or when the weather cools next week) and will report back.

    But every recipe of yours I’ve tried I’ve loved. And you always make things easy.

    Jenn — when are you going to write a cookbook?? Please do!

    - Dee on September 18, 2014 Reply
    • Thank you, Dee!

      - Jenn on September 29, 2014 Reply

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