Your coffee break just got a whole lot better with these Double Chocolate Biscotti!
What better flavor for biscotti than chocolate? After all, biscotti is designed to be dunked into coffee, and chocolate and coffee are a great flavor combination. These Double Chocolate Biscotti are sure to make your coffee break extra delicious!
The “double chocolate” portion of these biscotti comes from the combination of cocoa powder in the dough and the chocolate chips that are mixed into the dough. While any unsweetened cocoa powder will work, I like to use a dark cocoa powder for both color and flavor. It gives the cookies such a deep, dark chocolate color that’s really striking. Plus, there’s all that irresistible dark chocolate flavor!
Biscotti literally means “twice cooked,” and that’s what gives these cookies their trademark crispiness. The dough is just a simple cookie dough. If you can make cookies, you can make biscotti. After the dough is mixed, it’s shaped into a log and partially baked. Then, it gets sliced and baked again to give them their trademark crispness.
You can make your biscotti any width you want, keeping in mind that the dough will spread some as it bakes. I tend to like longer biscotti, but you can also divide the dough and make smaller logs which will give you shorter biscotti. Just stick to the 3/4-inch height I recommend when you shape the dough and adjust the width as you like.
I don’t usually add any kind of topping or glaze to biscotti. As they’re made to dunk into coffee, tea, or hot chocolate, I find it’s best to keep it simple and let the cookies stand on their own. If you’d like a little extra something on top, try a sprinkling of sanding sugar or even a light dusting of confectioners’ sugar on top before the initial bake time.
If you’re a coffee drinker, you’ll relish every bite of coffee-dipped Double Chocolate Biscotti. When it’s hot chocolate season, you can get a triple dose of chocolate. Of course, you don’t have to have a beverage for dunking your biscotti. Just grab one and enjoy whenever you like!
More Biscotti Recipes
Double Chocolate Biscotti
Double Chocolate Biscotti are so full of rich, dark chocolate. Dunk them in your favorite coffee, tea, or hot chocolate for a sweet treat!
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (42g) unsweetened dark cocoa powder*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Combine the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2” wide and 3/4” tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
- Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until is cool enough to handle).
- Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4” crosswise slices.
- Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
- Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
*Dark cocoa powder gives these biscotti their dark color and a richer chocolate flavor. You can substitute regular cocoa powder, but you'll get a lighter color and a little less chocolate flavor.
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13 Comments on “Double Chocolate Biscotti”
I love biscotti! These looks so delicious and would fit any kind of chocolate addict 🙂 Perfect with a cup of coffee ♥
Do I use baking soda or powder? The ingredients list and directions differ? Please let me know asap
It’s baking soda. Thanks for letting me know about my error!
I just made them. They are delicious. The ingredients show both white and brown sugars. The directions only show brown sugar. I added both at this time. I’m assuming that’s what you meant? Â
Yes, that’s right. Thanks for pointing out my error, Melinda! I’ve updated the recipe.
The special dark cocoa MAKES this recipe SO rich! This was my first attempt at biscotti and I was thrilled with how easy (and delicious) this was. I packaged these to go in Holiday gift bags, one colleague told me she went out after work the same day for the ingredients to make them herself, and I’m Making two more batches for Christmas morning to share with my whole family!Â
That’s wonderful to hear, Sharon! Happy holidays!
Hi, I love you biscotti recipe very much but I decrease the sugar quantity and some chocolate chip. So the result came up very rich and the taste like a healthy chickpea biscotti brand in Thailand. Btw I would like to know how long can  keep it? Thanks for sharing the best recipe ever!
I’m so glad you liked the biscotti! They should keep tightly sealed at room temperature for 3-5 days.
After they are baked and have to be sliced, the chocolate chips made them soft and hard to slice. I make all different kind of biscotti and I never had problems slicing them. Do you have any suggestions?
Hi, Carole. I’ve not had that problem with them, but I might suggest letting them cool a bit longer before slicing.
I made this recipe and the almond recipe on your site and I made 2 logs for mini biscotti for a cookie swap. Cooking time was about the same for 1 log vs 2 logs and minis vs large. I tried both ways. Just for anyone who wants to make smaller pieces!
Thanks for sharing your experience with making these mini, Heather!