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Double Chocolate Biscotti
These crisp double chocolate biscotti are tailor-made for dunking into 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 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 2 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 biscotti are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving. 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 to defrost and bake.
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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Hi Jenn,
My toddler and I love these!! I was wondering how to incorporate some pumpkin flavor here…I don’t think adding pumpkin pie spice would change the cooking process, but I imagine pumpkin purée would. Any idea? Thanks so much 🙂
If you want to add a bit of pumpkin flavor, I’d definitely go the pumpkin spice route (the pumpkin puree will change the dry to wet ratios and impact the texture). Hope you enoy!
Hi, Jenn. La Shana Tova.
I just realized I used the 3/4 cup measure rather than the 1 cup measure for the flour when making the double chocolate biscotti. That means I made it with 1/4 cup less flour than called for in your recipe ( I included the additional 2 Tablespoons). What will that mean for the biscotti? Should I make it over again using the proper measuring cup?
Hi Jamie, La Shana Tova! I’m not certain how the biscotti will turn out with that flour missing. If you’ve already completed the recipe (with the exception of baking them), I’d give it a try. They will probably spread more in the oven and won’t be as dense. If you find that they’re really not edible, then I’d start again, but I think it’s definitely worth giving them a try!
OMG, sooooo good! I’ve made several batches and they go fast. I make one large log so I can dip into my tall mug of coffee. I freeze a couple batches at a time so I always have some on hand! It’s a winner recipe, thanks so much!
Hi Jenn, dying to make this. Two questions –
1. Could I halve this recipe without changing the ratio of ingredients?
2. Could I substitute half the chocolate chips, or replace them altogether with walnuts / pecans?
Yes and yes – hope you enjoy!
Wife and I made this recipe and it was the best chocolate biscotti recipe we ever tried. Even better than our family recipe that has been passed down for generations. Thanks for a truly great recipe!
Can these be made with Bob’s Red Mill gluten free 1 to 1 flour? Thanks
Hi Rach, I’ve never made a gluten-free version of these, so I can’t say from experience, but another reader commented that she has and was happy with the results. Please LMK how they turn out if you try it!
Hello from Ontario, Canada – I made them tonight, my first biscotti ever. I never thought I would be baking in the middle of a hot summer. Great recipe, quick to make and delicious 😋 I tried many of Jenn’s recipes and all of them were big hit! We run out of Jenn’s pumpkin scones so I had to make biscotti. Baking became my new hobby during this period. Thanks Jenn, you are a very talented chef!
❤️ Glad you enjoyed!
I love the ease of this recipe, it’s a great first-timer biscotti recipe that is sure to bring success. Super fast to come together and generally delicious. I made some edits to enhance the texture/flavour:
– Two eggs + one egg yolk
– 1/2 cup sugar (I like the bitter-deep-chocolate taste)
– 1 cup dark chocolate chips
– 1 cup soaked and chopped up cranberries (but I don’t suggest chopping it up, leave them in whole as pops of sweet cranberry). If you have cherry, it’s a great option too!
– 1 tablespoon of espresso powder
– 1 teaspoon of orange rind (gonna add a bit more next time)
For the second bake to crisp up the biscotti, I turned down the oven to 300 and kept them in for 20mins.
Enjoyed this, thanks!
My dear, this is such a delightful biscotti! It is exactly what i am looking for. And yes, the top has cracks. I baked 10 min on both sides and cut back some sugar. It is perfect!
Made these last night for my husband. Easy recipe and he loves them. I may try to make them gluten free in the future so I can have some. Also like how you have pictures with the recipe–easy to see what it should look like and not lots of blah blah to wade through when looking at them.
Incredible recipe! It was my first time making biscotti and they came out perfectly. Love, love, love!
Jenn, I did try the dried fruit, mango and apricot. It works! I soaked the fruit, ran it through the food processor; less c chips + eyeball 1/2 -3/4 cup of fruit. The key is prolonged soaking and fine grinding. The fruit makes it a little chewy. Devine flavor.
:))
So glad it worked out! 🙂
Hello from NYC!
I’ve made this recipe many times usually w/o the chips sometimes w/walnuts. This time I included the chocolate chips and added orange zest. For the second baking I stood the biscotti on edge and turned the oven off. They dried out beautifully.
I love this recipe!
Do you thinking might risk adding some dried fruit?
I think you could get away with it. Please LMK how they turn out!
Outrageous! These were so good. My kids love them with milk. I’ve made biscotti before and the dough is always too crumbly and they fall apart when you cut them. These were perfect.
Does it still taste good when it is not fresh out of the oven?
Definitely — they keep well for quite a while!
I made these today (for the 2nd time!) I made your almond biscotti last week (for the 2nd time!) Next will be your walnut and cinnamon biscotti. I hope I can find some flour! I love your recipes Jenn 🙂
❤️
This is the only chocolate biscotti recipe I make, it’s fantastic! My only modification is to add a tablespoon of instant espresso powder to the dry mix. Barefoot Contessa says it enhances the chocolate flavor of anything, and it does.
These were amazing! Will definitely make again!
My fella told me these are his very favorite thing I’ve ever baked – and I bake quite a bit! Excellent recipe, so glad I tried it!
Amazing! The first time I have tried to make biscotti and they were spectacular. My husband said they were “the best biscotti” he has ever had. I cut the sugar and chocolate chips to 1/2 cup and found they were perfectly sweet.
Awesome!!!
Now, if I say that I want to make cookies, I am met by preemptive demands that it be chocolate biscotti. End of story. That I am willing to give up this bit of free will seems a reasonable solution to a cookie-stential dilemma. And, so, I am doomed to an eternity of knowing the joy of cooking only one kind of cookie. Alas.
LOL!
I made these! The directions were perfect and they came out beautifully. I only had espresso chips in the house, but they are a great fit.
These were excellent, my first try at biscotti!
Hi, could I use a combination of regular and almond flour?
What would that combo be?
Thanks
Hi Janis, for the best results, I’d stick with all-purpose flour here — sorry!
I made these for a party. They were delicious. Served them with coffee and ice cream. Everyone loved them. Thanks for this recipe!! (I added chopped pistachios)
I have never made biscotti before so I was a bit uncertain trying out this recipe. It was perfect and I didn’t change a thing. It was a huge hit with special coffees in the morning over the Christmas holidays.
This is my second time making these and they have been a huge hit both times! The first time I drizzled white chocolate over the top and sprinkled crushed peppermint candies on one end. This time I made them without the white chocolate and peppermint candies. They definitely don’t need the added goodies on top. These are a keeper and I highly recommend them. Thanks for posting this great recipe!
Excellent recipe followed exactly! Chocolate crunchy but delicate…Perfection!
Recipe exact. Simple, easy, delicious. Make them, you’ll enjoy them.
My suggestion for any cookie: cookies should be stored in a tin or storage bags, or non rubber/plastic containers. Any rubber container makes cookies soft & changes texture.
Hi Jenn,
Am going to make your double-chocolate biscotti over the next couple of days. I noticed that some have added nuts to the recipe. What nuts would you suggest and what quantity? Also, would you toast them beforehand?
Thanks for what looks to be another delicious recipe!
Hi Hannah, the first nuts that come to mind are almonds or walnuts, but you really could use whatever your favorite is. I’d suggest 1/2 to 1 cup and I’d coarsely chop them. You don’t need to toast them first. Hope you enjoy!
These look amazing and I plan on making them for gifts this holiday season! What is the best way to store the biscotti? And how long will they stay fresh? Thanks for all your wonderful recipes!
Hi Julia, they keep nicely for at least a week if stored in an airtight container. (And glad you like the recipes!)
I made these- having never braved biscotti making before. I loved how chocolatey these came out. I might have over toasted them at the end but they still taste great with tea or coffee. I’m going to attempt these again to see if I can perfect my method of following instructions.
Is the baking temperature really 175?
Hi Franne, the oven temp is 350 degrees Fahrenheit (175 Celcius). It sounds like you’re looking at the metric measurements. If you need the imperial measurements, in the box with the full recipe, immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from metric to cup measures, you’ll see measurements that works for you. Hope that clarifies!
Thanks Jenn, so obvious once you said Celcius. 🙂
I am 90 years old and have never dared tackle biscotti until today. Your recipe was so easy and so delicious. Thank you for giving me the courage to try. One is supposed to try at least one new thing each day.
Glad you enjoyed them (and good for you for still trying new things at 90)! ❤️
These are my favorite Biscottis. Hands down the best recipe. Easy to make, taste great and are a fave of my family and friends. It’s the only recipe I use since finding it a few years ago. A drizzle of white chocolate and some chopped nuts make them look fancy if you are gifting them on a platter.
Hi Jenn,
If making these as little gifts to put into bags, do these keep well for a few days or should they be eaten within a day or two of baking? Thanks!
They keep well for quite a while, so they’re perfect for something like that!
Ah, using Ghirardelli! Now that’s chocolate!
I’ll be making these soon.
This is the one my husband asks for over and over.
These are excellent. With most biscotti I’m afraid of breaking a tooth… these are crisp but light, not dense or hard. The only changes I made were because of some pantry items I wanted to use up: (1) I had large chocolate chunks so chopped them in fourths, about the size of mini chips; (2) I added ~1 t of instant coffee granules dissolved in a bit of water to the liquid ingredients.
This recipe is PERFECT! Followed it exactly and they came out great. Decided to dip them halfway in chocolate and roll in chopped almonds to make them a little more fancy. Your recipes are always a winner- thank you!
Amazing recipe! My family and neighbors absolutely loved these biscotti. I added walnuts and they came out great.
These are fabulous!!
Great recipe! I ised dark chocolate coco powder and milk and dark chocolate morsels. I’m used to double baking at the end so I left the biscotti in the oven for the 10 minutes then turned the biscotti over and l left it on the hot cookie sheet. It was the perfect crispness.
Great recipe! Easy step-by-step instructions! Beautiful consistency. Delicious taste! Thanks Jenn!!
Jen: Do you think I could substitute Stevia for the sugar? Trying to reduce carbs for a diabetic.
Hi Judy, I don’t have any experience with sugar substitutes so it’s hard for me to say for sure–sorry! If you do try these with Stevia, I’d love to hear how they turn out. 🙂
These are the best chocolate biscottis by far. I made these in the past but never copied the recipe down and ended up making a different chocolate biscotti and it does not compare to this recipe. Similar ingredients but not as good as this recipe! This time I’m saving it!!!
Made this since I was 10, this recipe is perfect for parties but also great for snacks because they never last long!
Excellent recipe!! I’m a star in my family for bringing these!!!! Delicious!!
Absolutely delicious! My whole family loved these biscotti. Every recipe I’ve tried has been truly wonderful. Just bought the cookbook because of trying all of Jen’s fabulous recipes online.
Thank you!
Debbie P
Im sorry but if i want them to be just biscotti with no cocoa powder, how much flour should it be?
Hi Maria, I don’t know how these would translate with no cocoa powder, so I’d recommend one of my other biscotti recipes — the Almond Biscotti or Walnut and Cinnamon Biscotti. Hope you enjoy whatever you try!
Love these! Just made for the 2nd time in less than a month—couldn’t be more forgiving. I’m a novice baker and would be proud to serve these anywhere though my family probably wouldn’t let them leave the house. Added a few handfuls of chopped unsweetened tart cherries—YUM! Thanks for a great recipe.
Hi Jenn! Love your recipes! Do you think I can use cake flour for the Double Choc Biscotti? It’s just that I have a bag of cake flour to use up… Thank you!
I don’t recommend it, Del – sorry! Have you tried my chocolate chip scones, cream scones, or rum cake? They are all made with cake flour.
Thank you Jenn for the speedy reply! I made the rum cake for my husband’s birthday and it was a hit. Wonderful texture.
So glad you enjoyed! 🙂
My go to recipe for Double Chocolate biscotti. Perfect every time. Also the. Almond Biscotti bakes up perfectly everytime as well. Add these to my pistachio and dried cranberry biscotti and you have the best cookies for Christmas parties or hostess gifts!
Fairly dry, but okay flavor. more cakey than a biscotti. But I will try and remake it better. Overall, okay.
very disappointed, the biscotti burnt in 2 minutes and outcome was worse even after perfectly following steps .never gonna try baking again
I’ve made at least a dozen of your recipes and they have all turned out great! These biscotti are another winner. Keep up the good work!
I’ve been making biscotti for years and decided to try your recipe. Why would you use baking soda instead of powder? They came out dry and crumbled as I cut them. Very disappointed and will not stray again from my recipe.
First time making biscotti and this recipe was on point! Delicious and so easy!
I have made these so many times and as usual they turned out amazing!!! I won my annual cookie challenge this year with this recipe! I would like to know how to make these mini biscotti? Cutting them in half again after the first cut will change the shape of them so I’m not sure how to do it? Thank you advance.
So glad you enjoyed, Vikki! I’d probably make 3 to 4 narrower logs, depending on how mini you want them. You’ll need two baking sheets and you may need to reduce the cooking time just a bit.
Thank you for the quick response!!
LOVE this recipe. I’ve made several different biscotti recipes and this is my favorite. Try it with Special Dark * Cocoa, a blend of natural and Dutch, (I used Hershey’s but you may find another)). The darker cocoa gives the biscotti a very sophisticated taste. Slightly less sweet. Everyone I gave it to for the holidays said they preferred this more subtle flavor. Also I lower temp to 325 and bake a bit longer to get them really dry and crisp.
I had never made biscotti before. This recipe was oh so easy and yummy! I made these for our parish Christmas potluck, set them in a basket by the coffee, and they were devoured!
Love this delicious recipe. I share recipes with my teen granddaughter and this is one we did together. She has made these for her friends. It is a good project to teach to a budding cook and everyone loves this biscotti. I also give these as a gift, wrapped in cellophane….they are very attractive. Most of all I like this recipe because it is a tender cookie, not too hard.
Usually the first time I try a recipe I make it exactly as written and then, on subsequent makings, I tweak it to my liking. Have made this multiple times exactly as written! Delicious.
I’ve made these biscotti more than once and they always turn out great. I usually add a cup of toasted chopped pecans too. This recipe is a keeper!
How long are these good for after baking? not planning on freezing
Hi Lisa, these keep nicely for at least a week. Enjoy!
This was my first attempt at making biscotti. Followed recipe exactly. Awesome and also easy. I will make these again and again.
Perfect biscotti for my coffee! I will definitely make this again!!!
These are fantastic!! I’d like to make some a bit smaller. If I tried three logs instead of two, and cut them 3/4 inch thick, what do you think that would do to the baking time/temperature?
Thanks,
Christa Even
Hi Christa, I think that’d work — just be sure they have room to spread. I’d reduce the first bake time by about 5 minutes and the second bake time by 3 minutes.
This recipe is WONDERFUL!!!!! I have made several times during the holidays and for family gatherings. This is my go-to chocolate biscotti. They are a BIG hit. I would give it ten stars if I could. LOL!
Thanks for sharing your recipes.
I hesitated trying biscotti yet again. I’ve never cared for its bland dry state but this recipe restored my faith. It is crunchy and full of rich chocolate flavor. Definitely a keeper recipe for company. Ty for your recipe.
I used to think I wasn’t a fan of biscotti since my only exposure to it was store-bought, but I suddenly decided I wanted to try making it myself to see if it was any better made at home. This was the first result that showed when I searched for a recipe for chocolate biscotti and boy am I glad for that. This is by far the best biscotti I have ever had, even without the chocolate chips. Thank you for changing my opinion on it with your wonderful recipe!
Very good biscotti. They have a light, dry, crisp texture, without being hard and crunchy like some biscotti. The chocolate is strong. I added 1/2 tsp cinnamon and 1 tbsp instant espresso to enhance the chocolate flavor. They were a bit too sweet for me. I used the weight measures and found the dough easy to handle without having to dust my work surface with flour. The logs were firm and cracked on top at 25 minutes. They sliced cleanly with no crumbling after a 10 minute rest. I stand the slices upright on the pan for the second bake so that there’s no need to flip them. This is a great basic recipe that would lend itself to many add-ins. The biscotti freeze beautifully without the confectioners sugar. I drizzled them with melted white and dark chocolate before freezing.
I didn’t have chocolate chips but made them anyway and it was the easiest thing to make. After the powdered sugar, I drizzled chocolate syrup over the tops and served them to the girls and they loved them! I don’t see these going stale or even making past tomorrow night!
Just made for Shabbat. Perfect as always!
Amazing! I’ve made them five times since my sister told me about this recipe. I added walnuts once and they were like brownie biscotti. Today, I ran out of vanilla so I substituted one tsp of almond extract with one tsp of maple syrup. Again, a hit.
May try peppermint with crushed candy canes next.
I have always been hesitant about making biscotti but this recipe is so easy to follow. The results were AMAZING! My family loved them! Thanks for another winner Jenn! I have so much fun on your website discovering new recipes. Not one has ever disappointed. I cannot wait for your cookbook to arrive. I pre-ordered it the day it was available. Thanks for doing all the hard work to make us amateur bakers and chefs feels confident in the kitchen.
Glad you’re having success with the recipes, Vikki – and thank you for your support with the book! 😊
This is my family’s favorite biscotti recipe ever! I should probably be a bit embarrassed of how often I make these. I even baked them to giveaway to friends and neighbors over the holidays. The recipe is super easy and always turns out great. I’ve also added nuts – walnuts or almonds – and they were fabulous. You can also change it up a bit and use white or peanut butter chips in place of the chocolate chips with great success. Very flexible recipe that ALWAYS pleases!
I have made this recipe several times and it has been a hit with family and friends.The dough is easy to work with and not too sticky. I make biscotti often and this is one of my favorites. I usually leave off the powdered sugar, the chocolate chips make them sweet enough. EVERY recipe I have tried from this website has been good. Well written and obviously kitchen tested.
Excellent recipe. The dough was easy to work with and the biscotti had a great texture and good chocolate flavor. I added in pistachios and dried cranberries to make this recipe my own. The ones I made for the family were fought over and as a single person that doesn’t always eat everything right away these kept fresh and stayed crisp for a decent amount of time.
I am always looking for a recipe to share with my teenage granddaughter. This double chocolate biscotti was an excellent recipe to work on together. Easy directions, perfect texture and sooo delicious. She made them for her friends and the biscotti was a big hit. We did not change the recipe, it is perfect. I love giving the biscotti as gifts and they travel well.
Because I am Gluten Free and Sugar Free (Processed sugars). I always adapt these recipes using Cup4cup gluten Free Flour and instead of using sugar I used 1/2 cup of honey and 1/4 cup plus 2 Tabs of coconut sugar. Also I use dark chocolate chips as their sugar content is a lot less then regular Chocolate chips.
These biscotti turned out so great that every time I make them I get great compliments from family and friends.
They were delicious! The only problem I had was they were a bit crumbly. I really liked them dipped in cold milk! 🙂
This recipe is fantastic! Thank you so much for sharing! The flavor and texture were perfect, and I love the final presentation is so impressive! 😊
These are tremendous. Dough is easy to make and work with (I have made biscotti in the past and the dough was sticky and difficult to work with). I will be making these again. They also froze well (after being baked).
Make these biscotti’s! I followed the recipe to a T (except I inadvertently increased the cocoa to the same amount as sugar as I add with brownies). They are so awesome, so chocolatey, so easy and so quick!
I have made these twice now and they are delicious! I wouldn’t change anything at all in the recipe – they are great with coffee or tea. Not too sweet, not too hard – the texture and flavor are perfect!
Good flavor! May do a bit less salt the next time. These are not too sweet at all. I baked them 25min. Let cool 20, slice, baked 5 min. Flipped over and baked another 10min.
Hi This is a very good recipe the only thing it needed for me to make it completely work was the addition of walnuts. In n my oven it takes less than 30 minutes for the initial bake. My only quibble is with the site itself – I wish the ingredients list and recipe were BEFORE all the pictures and story. Its just less scrolling and easier to get to the recipe . Once I copied it I could consult it without going to your (lovely) site. Which I imagine is not very good for you !! Thanks for the recipe though.
Hi Tony, Glad you enjoyed! If you click on the “recipe” tab at the top of the page, it will jump to ingredient list and recipe. Hope that helps!
Wonderful. Even delicious when accidentally baked at 375! My kids devoured these. They are very delicate. I will never look at a store bought biscotti the same again.
Great recipe…easy and delicious!
Almost every one eaten at tonight’s Xmas Eve dinner.
Had a bowl each of whipped cream and sour cream with powdered sugar alongside.
I have an 18 year old Gaggenau oven and I really don’t know how to use any mode besides convection. Should I make any adjustment to the temperature or time. I can only set temperature in increments of 10. So I can’t do 325. Thanks.
Hi Ellen, I’d bake at 330°F and maybe take the biscotti out a few minutes early. Should be fine. Enjoy!
Great recipe. Easy and everyone loved it!
Another home run recipe!! Easy AND delicious 😋
Made these with my daughter, for her cookie exchange at school and she LOVED them!!! as did I!!
Thank you for sharing 🙂
I made these yesterday, first time making biscotti. What an absolutely amazing recipe. I will definitely be making these again!!! Absolutely amazing!!
I made this last night. They turned out delish. It is not over sweet but very rich chocolate taste. They are so good I want to make some for gifts! Thank you for the recipe.
A lovely biscotti overall. I added some roasted chopped almonds the first time around, & next time will add either chopped ginger, dried cherries or orange zest I rested the baked logs for a longer period of time, beyond the 5 mins. as it was quite crumbly, around 10-15 mins. but made it easier to slice for the 2nd bake.
Made these last night. They were a little too sweet for my taste. Your son was right to call them crunchy brownies because they do indeed taste like dessert. I even halved the amount of chocolate chips and added a half teaspoon of instant espresso powder to the batter. To me, a biscotti should be modestly sweet—just sweet enough to be enjoyed with a cup of coffee. This was not it for me. But thank you for sharing the recipe.
I have made these a few times. By far his favorite desert. The whole thing is gone in 2 days. Nice and crispy. Has a great taste. Doesn’t take long to make. I did add toasted almonds. I feel it would be excellent without them. Will make for Christmas again, expecially for any New Year’s Eve parties we will be invited to. Try them, you will like them.
I am of Italian-American heritage, and grew up with biscotti and pizzelle as part of our family Christmas cookie repertoire. My mom would usually make biscotti with aniseed or extract, lemon or almond. I absolutely loved them!
Now, my mom’s recipe is wonderful, but it yields, like, a gazillion biscotti. I just don’t need that many!
Imagine my delight when my favorite recipe guru, Jen, offered a recipe for chocolate biscotti! They are easy to make and just delicious. As usual, biscotti do take time to prepare, so be ready to dedicate a good bit of time. I assure you, it is time well invested.
These cookies have a lovely light and crispy texture, perfect for a dunk into your favorite hot beverage or cold milk. Personally, I prefer coffee for a mocha flavor. And speaking of texture, biscotti can be rock hard, or sometimes even heavy. These are neither…only chocolatey deliciousness.
Don’t change a thing about them. They’re perfect for holiday snacking and giving.
Well done, Jen! Italian-American approved! 😉
This is my favourite and go-to cocoa based biscotti recipe. The dough is easy to work with and the result is delicious. I do omit the chocolate chips because I find the cocoa is plenty for my taste.
I used this recipe for the first time ever making Biscotti. It is absolutely wonderful. Thank you so very much for a great recipe.
I would love to have any variations of this recipe.
So glad you liked these, Theresa! I have a number of biscotti recipes you may enjoy: Almond Biscotti, Walnut and Cinnamon Biscotti, and Chocolate Chip Biscotti. Hope you enjoy if you try any of these variations!
So I made these… but I guess I did something slightly differently from your recipe. The part where it calls for +2 tblsp flour and +2 tblsp cocoa, I thought that this was a measurement to be set aside or something, it seemed so odd to me. I never added it to the batch. Yet, they still turned out and were totally delish. Not too sweet, very very nice. Maybe next time I’ll actually remember to add the little bit of extra flour and cocoa? It was just such an odd amount I didn’t know what to do with it or if it was set aside for something else…oops!
Hi Margaret, They should’ve just been included with the remainder of the flour and the cocoa :). Glad they turned out anyway!!
Hi! Can you please tell me how long these keep? Thank you!
Hi Carli, They keep nicely for at least a week, although they probably won’t last that long 🙂 Enjoy!
Great recipe! I made these yesterday and they are wonderful crispy and airy. Great flavor too!
5 star recipe all the way, I made these as a thank you gift for my baby shower and if I can stand in the kitchen and make these at 35 weeks, anyone can LOL. This is the best biscotti recipe I’ve ever had, I ended up saving half the batch for just myself and husband. Even got my Italian co-worker and seal of approval. Chocolate flavor is perfect, not too sweet, right crunch, absolutely amazing.
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!
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.
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?
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!
This is my go-to biscotti recipe! Keeps so well in an airtight container. Just follow the directioms for a perfect chocolate biscotti.
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?
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.
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.
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!
🙂 Glad everyone enjoyed them!
Jenn,
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!
So delicious I need to bake a double batch next time because my family devoured them. Thank you!
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.
Delicious! Do they freeze well?
yep!
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!
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!
Easy and yummy ❣️❣️❣️ Thank you
Pros: Easy to make and absolutely delish!
Con: Impossible to eat just one!
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!
Hi Fran, I haven’t doubled this recipe, but I think you should be able to do so without any adjustments.
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!
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.
Hello! I tried this recipe today! It was amazing!!! The BEST biscotti recipe I have ever made.. 🙂
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!
Very good.
Very good, a bit sweet but family didn’t mind it. Thanks for the recipe.
The recipe turned out perfect, it was easy to make and tastes delicious.
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!☺
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!
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!
OMG: these are delicious!! They are the perfect milk dunking cookie.
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!
Made these. They are great. Only change I made was no powdered sugar on top. Half of them I dipped in dark chocolate. Wow.
These sound wonderful and perfect for Christmas gifting/eating! My question: Does the oven stay on for the second round of baking?
You leave it on. Hope you enjoy!
Hi there, do I have to use natural unsweeted cocoa??
For the best results, yes. Hope you enjoy!
Love them, came out perfectly. I would like to add some liquor to my next batch, any suggestions?
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!
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.
Hi Anisha – Sorry for the confusion. It means 1 AND 3/4 cups.
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!!
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.
I followed this recipe to the letter and it came out perfectly!!
These Biscotti are wonderful. The recipe is easy to follow and they turned out great. Wonderful chocolate treat!
Jennifer,
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!!!
First time EVER making biscotti. Directions were clear and simple to follow. They turned out fabulously.
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!!
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.
Tried making biscotti for the first time using this recipe and it turned out great!
Big hit with guests and everyone in the house. A definite make again.
Very good! I added espresso and dipped the bottoms in chocolate 🙂 If my house was not nut free I would definitely add some walnuts!
Hi Jenn,,
Do you think salted butter would work for the biscotti if I did not add additional any additional salt.
Thanks,
Nancy
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!
Make these on the weekend. Quick and easy and smell great baking.
These were the best biscotti we have ever tasted. Excellent recipe! Not hard to make. I added toasted almonds.
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!
The best cookie I have ever baked, or eaten! Turned out perfect.
They turned out awesome! I added pecans to it. Yum!
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.
Made these for a surprise santa gift at work. My giftee loves coffee so I added some expresso powder and expresso chocolate chips. Delicious!
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.
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
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.
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.
Best biscotti ever!
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!
Welcome and so glad you’re happy with the biscotti!
I just made this recipe and they are delicious! It was easy to follow and providing the photos is a huge plus.
Thank you
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.
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.
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.
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 🙂
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.
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!
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?
Sure, I’d probably start with 3/4 – 1 cup.
How long do the biscotti last? Are they best the day they’re made?
Thanks,
Michelle
Hi Michelle, They actually keep well for at least a week, although they won’t last that long 🙂 Enjoy!
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.
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!
I followed the recipe, and the biscotti turned out wonderfully. Super easy, and makes a really great coffee-time treat!
I made these and gave them as gifts to people. Super delicious!
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?
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!
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.
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!
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
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.
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.
This was a quick and easy recipe – I was in a pinch for Christmas baking and this turned out perfectly!
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.
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.
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
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!
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.
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.
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!
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: https://www.onceuponachef.com/2010/09/chocolate-fudge-crinkles.html
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!
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.
Our measurements are different in Australia and we don’t have “sticks” of butter …. How many grams of butter is used please!
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!
How long will the Double Chocolate Biscotti keep? What is the best way to store them?
Hi Judy, They keep well for about a week in an air tight container.
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!
Thank you, Dee!