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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 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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Reviews & Comments
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Wow what a great recipe. This biscotti is chocolatey, crisp, but not hard, and totally yummy! The second time I added 1/2 cup mini chocolate chips and 1/2 cup pistachios. Total keeper, yum-o!!!
I just finished making these and have to comment. This is a very, very good cookie recipe. These have a simple clean beautiful cocoa-chocolate-y flavor – sweet enough but not too sweet. I read through some of the comments before trying this out and debated adding espresso to add some oomph to the chocolate flavor – glad I did not, it isn’t needed – I’m guessing that second tsp of vanilla is doing the work of bringing forward the chocolate? Anyway – the important thing is that these taste great – like the love child of classic biscotti, brownies, and double chocolate chip cookies. Thank you Jenn!! I’m looking forward to trying more of your recipes!! 🙂
Easy and delicious recipe. I appreciate the simplicity and tastefulness of these biscottis. We tried a piece after baking it for 35 (before crisping them) and they tasted like brownies. I’ll be making more and gifting them along with a few other baked goods!
Another 5 star recipe! Jenn, these are amazing, I don’t know what took me so long to try making biscotti all this time! The dough was not sticky at all, and super easy to work with! I tried a 1/2 recipe, and shaped it into 1 log to make jumbo sized biscotti, so it made 12. I should have made the whole recipe…. Now I have reason to make this again! Happy New Year Jenn, I am excited to enjoy another year of amazing culinary adventure from your wonderful blog! Thank you!
Unlike traditional biscotti, I actually prefer a slight tenderness to the biscotti, so I cut the baking time down by 2 minutes on round 1 and 2. Some variations in the past which went over really well were mixing white chocolate, brown chocolate and mini morsels for the 1- q.25 cups of chocolate. Ive also added in a half cup of finely crushed walnuts.
I’ve made this recipe many times and shared it with others also. It was a great baking project with my granddaughter who now makes them for her friends. Easy to ship to my grandson who loves them also. Many are intimidated by biscotti making but it should be tried….so very delicious.
I have made biscotti a few times, with very sad results – until I tried this recipe. I followed the recipe exactly – no tweaks. The result was the elusive light, crisp, and delicious biscotti I have been searching for. My family gave them two thumbs up!
Just made these last week and they are amazing. I also added 1/4 cup of cornmeal to give them extra crunch, a couple of tbsp of espresso powder and a couple of tbsp of bourbon. They were perfect!!
Hi Jenn- Thank you so much for sharing this double chocolate biscotti recipe. It is a keeper! I even messed up the order of mixing my dry and wet ingredients and it still turned out awesome! The only thing I switched out was I used 1 tsp of baking powder instead of baking soda but afterwards I realized you can honestly go either way with that. These cookies are amazing! Thank you again for sharing your wonderful recipe!
These are amazingly delicious! My son says the best biscotti ever! Will double the recipe next time….they disappeared way too fast!!! The best as always Jenn!!
Tried it today and find it meh.
Thank you for sharing this recipe. These cookies are delicious!
Best Chocolate Biscotti ever. Highly recommended.
This is the best biscotti recipe we’ve found! It’s become a tradition in our home every Christmas. We replace the Vanilla with Almond extract (about half the amount) as we love almond and chocolate together. As well, we use both chocolate and white chocolate chips in the biscotti. Then at the end we drizzle it all with melted green and red chocolate wafers!
How can I incorporate orange into this recipe? My wife loves orange and chocolate together and she loves biscotti. Thank you
Hi Kelly, you could replace one or both teaspoons of the vanilla extract with orange extract and add the zest of one orange into the batter. Hope that helps and that she enjoys!