Double Chocolate Biscotti
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These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
When my son, Zach, was little, he used to call these chocolate biscotti “crunchy brownies.” It’s an apt description: biscotti are twice-baked, oblong-shaped cookies made intentionally dry and crunchy for dunking into coffee or tea – and these are made with a double dose of chocolate. I’m happy to say that they have nothing in common with the packaged biscotti sold in most coffee shops, which often taste like bricks. When you dunk these biscotti into a warm beverage, they soften, becoming rich, chocolaty and decadent. Biscotti might seem like grown-up cookies, but if you set them out with glass of warm milk or hot chocolate for dunking, you will have very happy young gourmands.
If you’re looking for more desserts for the chocolate lovers in your life (or for yourself), don’t miss my double chocolate skillet cookie, chocolate lover’s chocolate cake, chocolate cream pie, or homemade chocolate ice cream.
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 coffee, warm milk, or hot chocolate.
Ingredients
- 1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (30 servings)
- Serving size: 1 biscotti
- Calories: 110
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 15g
- Sugar: 11g
- Fiber: 1g
- Protein: 1g
- Sodium: 111mg
- Cholesterol: 22mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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.