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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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!