Get the Recipe:
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 (240 g) all-purpose flour
- ½ cup (42 g) unsweetened dark cocoa powder*
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). 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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