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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Fantastic flavor— great consistency. I used Hershey’s cocoa and Nestles’s chocolate chips. They taste better than I could have imagined. It’s my first foray into biscotti. It will not be my last!
This was an awful recipe unless you were going for a pile of crumbs.
It would be so helpful if you were to give ingredient weights for those of us who measure that way.
The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Favorite biscotti cookies and recipe. Never fails to make people happy.
Made this recipe many times!!! DELICIOUS…PERFECT…tastes like a brownie..I do add 1/2 cup chopped and roasted walnuts. Absolutely the best chocolate biscotti recipe I have tried…and I have made many recipes that end up in the trash…
I did not use chocolate chips in my biscotti and it was AMAZING! I’m sure that it would be just as good with chocolate chips inside. 🙂 I melted chocolate chips in the microwave taking it out and stirring often. I used this to be a drizzled topping on the biscotti.
Simple and easy to follow recipe for my first time making biscotti. However, I followed the recipe exactly and I was disappointed in the flavor, I thought they came out pretty bland.
To compensate for it I dipped the biscotti in chocolate and I think they’re much better now!
I use Hersey’s Special Dark Cocoa. It might change your mind on the flavor.
Perfect and taste yummy! Turned out beautifully! Great recipe and photos to refer to.
Could I freeze the dough until I wanted to bake it provided that I thawed it out before baking?
Definitely! See the bottom of the recipe for freezer-friendly instructions.
The texture and flavor of these are great, but they don’t taste like traditional biscotti. I tried adding almond oil, but still missing the almonds in my opinion.
Very good biscotti! I added coarsely chopped walnuts and a teaspoon of instant coffee. I am very happy to find this easy and great tasting biscotti and I am sure I will make this many times over. Please let me know the best way to store these as opinions vary.
Glad you like these! These keep best if stored in an airtight container.
Enjoyed making these cookies. This was the first time I made these cookies, so I added a little orange extract to counter any possible chalkiness from the chocolate. The cookies tasted great.
Besides orange extract or orange zest, how can you make sure your cookies are not chalky tasting? Also, is there a general rule of thumb for how much orange extract or zest to add to chocolate recipes?
Hi Hope, glad you enjoyed these! I don’t think these taste chalky at all so don’t think the orange extract or zest is necessary. That said, if you’re going to use either orange extract or zest, I’d go easy as they both are pretty strong in flavor. Hope that helps!
Thanks Jenn. Next time I make them I’ll leave out the orange extract.😊
I am about to try this recipe but I am a dark chocolate fan. Could I use dark chocolate cocoa powder and dark chocolate chips? Thanks for any help.
Hi Denise, I wouldn’t suggest the dark cocoa powder because I believe that it’s Dutch-processed which may impact how these rise. You can definitely use dark chocolate chips though. Hope you enjoy!
How long will they keep in sealed cellophane bags to give as gifts. Thanks
Hi Wendy, if the bags are airtight, they will keep nicely for a week if not a touch longer.
I made these today. Super yummy! I put them in 30min for the first bake, did not wait to cut (no problems, no crumbling. Held the dough log with a towel to protect my hands from the heat) and baked for only 5min for second bake. They came out perfectly, but the end bits did burn a bit. I think my oven runs a bit hot.
They taste great! Crunchy, sweet, and chocolatey. Thanks for sharing your recipe
I’m a 71 yr old Italian man who loves biscotti. The old Italian bakeries who knew how to make them are becoming scarce. I hardly bake and never made biscotti before. But I made my first batch of your recipe today. Easy to make and they are magnifico!! Even my wife who is not a biscotti lover is enjoying them. Will be preparing your other biscotti recipes soon.
Grazie mille!
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!
I love making biscotti but I’m not a chocolate fan, so didn’t have a recipe. I made these for my friend who loves chocolate. I will say that the first batch were very crumbly when cutting and kind of ruined the appearance. So I fed those to my family and made a second batch using the times I usually use. Bake 25 mins, cool 10 mins, cut and then rebake for 15. They were perfect. Easy to cut, not one crumble. I’ll definitely make again for the chocolate lovers but will use my regular biscotti baking times.
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. 🙂