Double Chocolate Biscotti
This post may contain affiliate links. Read my full disclosure policy.
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
When my son, Zach, was little, he used to call these chocolate biscotti “crunchy brownies.” It’s an apt description: biscotti are twice-baked, oblong-shaped cookies made intentionally dry and crunchy for dunking into coffee or tea—and these are made with a double dose of chocolate. I’m happy to say that they have nothing in common with the packaged biscotti sold in most coffee shops, which often taste like bricks. When you dunk these biscotti into a warm beverage, they soften, becoming rich, chocolaty and decadent. Biscotti might seem like grown-up cookies, but if you set them out with glass of warm milk or hot chocolate, you will have very happy young gourmands.
“I love biscotti and have tried many different recipes for chocolate biscotti. This is by far the BEST recipe.”
What You’ll Need To Make Double Chocolate Biscotti
Step-By-Step Instructions
Begin by combining the dry ingredients: flour, natural unsweetened cocoa powder, baking soda, and salt.
Whisk well.
Set aside, then cream the butter and sugar in the bowl of an electric mixer.
Beat in the eggs one at a time.
Then beat in the vanilla extract.
Add the dry ingredients and chocolate chips.
Mix to combine. The dough will be sticky.
Scrape the dough out onto a floured work surface, and dust the dough with flour as well.
Gently shape into a ball.
Cut the dough in half.
Roll each piece of dough into a short log.
Transfer the logs to a parchment-lined baking sheet.
Then shape into longer logs about 3/4-inch high and 2 inches wide.
Bake the logs for about 35 minutes.
Let cool slightly, then slice on the diagonal about 3/4-inches wide and turn the biscotti on their sides.
Place back in the oven for 10 minutes to crisp up. Let cool a bit, then serve with coffee, tea or milk.
You May Also Like
Double Chocolate Biscotti
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Ingredients
- 1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I am known by friends and family for these chocolate biscotti. Sometimes I add a little black cocoa and always add toasted pecans plus dark chocolate chips. I tell them about you and your cookbooks. I own 2 now. We have other favorites from the second book. I especially appreciate they way you explain the directions. Thanks so much. Ann M.
I’ve made this recipe so often and it never fails me. Absolutely stellar!
I am just learning how to bake A real beginner. I love biscotti, especially chocolate, so I braved my anxiety and followed the recipe exactly. What can I say? My family now sees me as a genius of the oven, and I almost want to agree, because these are so delicious i can hardly believe it.
So, friends, experienced and new bakers alike: Rock on! This recipe and its creator are A-1 all stars. All credit goes to chef Jennifer Segal and, let’s be honest, my mom, who taught me to read 75 years ago. Yes. I forgot to mention. I am old and therefore can’t wait to dip my biscotti in my coffee, sit back in my big chair, and purr What a good boy am I!
Truly great recipe. Thank you so much.
I love this recipe and for Chocolate Biscotti this is my go-to and I want to thank you for that!! I switched out the Chocolate Chips for Special Dark, and I added 1 tsp. of Delallo Espresso Powder. I baked this for exactly 25 min at your called for temperature on a sheet with parchment paper. It’s funny by doing this I actually made the Biscotti version of the Double Chocolate Chip Cookies on the back of the Hershey’s Special Dark Bag. It happened by accident and by adding the Espresso Powder, it enhances the Chocolate in the recipe. When I make the Cookie on the back of the Special Dark Bag, I use a USA Sheet Pan 17x12x1 and parchment paper and just smear the dough in the pan and bake 375 for 15 min exactly. I get a Brownie Cookie Version of your Biscotti. I also want to mention the method (steps) of making this Biscotti I used your method (steps) for all the Biscotti I make. it’s just easy and it works! Really thank you so much!!
hii i made these biscotti and they were better than another recipe i used. i did find that the dough was a little too soft for my liking and i began to doubt in the recipe and i added a bit until i decided to stop and trust the process. it tasted really good, wasnt underbaked in the middle and i really loved it, will def gift to my friends, thank youu <3
So easy to make and yummy. I used mini chocolate chips as they melt into the dough and make slicing easier. Thanks Jenn
Hice esta receta usando las medidas en tazas. No fui muy meticulosa y aún así quedaron PERFECTAS. Estoy muy agradecida porque quería probar esto hace tiempo, y con esta receta fácil y económica lo he podido hacer. La recomiendo muchísimo. Gracias Jenn!