You won’t believe how simple it is to make these double chocolate biscotti cookies at home. This recipe is foolproof and makes for a terrific edible holiday gift or hostess gift. Made with both cocoa powder and chocolate chips, they’re perfect for the chocolate lover in your life.
Biscottis are Italian cookies you bake twice, so they become dry and have a crispy crunch. They’re great for all ages as I love dunking them into coffee and tea, while the kids love them with a side of hot chocolate or warm milk. When dipped, they become even richer and more decadent. It’s the gift that keeps on giving! They’re also made with simple pantry ingredients you probably already have. Want another easy cookie recipe? Try my pinwheel cookies recipe, gingerbread cookies recipe, or linzer cookies recipe.
What You Need to Make This Recipe
Flour — all-purpose flour is perfect for this biscotti recipe. You can use unbleached or bleached all-purpose flour.
Cocoa powder — I use natural unsweetened cocoa powder, but you can also use Dutch-processed cocoa powder for extra chocolatey flavor.
Baking soda — baking soda helps the chocolate biscotti rise and spread. Always double-check that the baking soda has not expired.
Butter — when buying butter, be sure to purchase unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt, so you should add your own, or you might have an overly salty biscotti. Make sure the butter is soft enough, so your finger leaves a dent when you press into it. If it’s cold, it’ll be challenging to cream it.
Chocolate chips — I use semi-sweet chocolate chips but feel free to use your favorite chips. You can also swap for mini chocolate chips or chocolate chunks.
How to Make Chocolate Biscotti
1. In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and vanilla and beat until well combined.
2. Add the eggs, one at a time, stopping to scrape down the bowl between each, and beat until well combined.
3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, and salt.
4. Add the flour mixture and chocolate chips to the mixer and mix on low speed just until combined.
5. Scrape the dough out of the bowl onto a well-floured surface. Flour your hands and the dough as needed (it will be sticky) and shape the dough into a uniform ball. Divide the dough in half. Shape each half into short logs and brush off any excess flour.
6. Place the logs on a lined baking sheet several inches apart and press each into a rectangle about 1-inch thick and 2½ inches wide. Bake for 30 to 35 minutes or until firm to the touch.
7. Using a sharp serrated knife, cut each log diagonally into ¾-inch wide slices.
8. Flip the slices cut side down on the baking sheet. Bake for another 10 to 15 minutes or until crisp. Transfer to a wire rack to cool completely.
Pro Tips for Making This Recipe
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with dry biscottis. If you don’t have a scale, fluff your flour with a spoon and sprinkle it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- Just like the flour, I recommend using a scale for the cocoa powder as well. Too much cocoa powder will also make your biscotti taste bitter instead of tasting rich and decadent.
- Room temperature eggs will mix more evenly into the mixture. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you forget to take them out of your fridge.
- Feel free to replace half of the chocolate chips with sliced almonds, walnuts, white chocolate, or even dried fruit such as dried cherries or cranberries.
- For a sugary top, brush the shaped logs lightly with an egg wash (1 egg beaten with 1 teaspoon water) and sprinkle with coarse sugar before baking.
- For a more tender cookie, you can cut down on the baking time after you’ve sliced them.
- To make larger biscotti, slice the cookies at a larger angle and increase the baking time by a couple of minutes. Keep an eye on them as they bake!
- Keep in mind that the chocolate biscotti will continue to harden as they cool.
Frequently Asked Questions
Store biscotti in an airtight container for up to 1 week at room temperature. Placing tissue paper at the bottom of the container can help absorb any extra moisture. You can also freeze biscotti tightly wrapped in a freezer container for up to 1 month.
Your biscotti cookies being hard is normal! You bake biscotti twice, so they become firm and crunchy, making them perfect for dunking into coffee or tea!
It is fine for the surface of the logs to have shallow cracks. It won’t affect the structure of the biscottis.
These chocolate biscottis are perfect for dunking into a drink. You can also break them into chunks to place on top of your milkshake, ice cream, hot fudge sundae, and more! They go well with a variety of desserts.
If you love this recipe try these out!
If you’ve tried this Chocolate Biscotti recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Biscotti
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment paper
- Electric hand or stand mixer
- Serrated Knife
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour (240g)
- ½ cup unsweetened cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter softened (56g)
- 1 cup granulated sugar (200g)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour, cocoa, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and vanilla and beat until well combined, about 2 minutes. Add the eggs, one at a time, stopping to scrape down the bowl between each, and beat until well combined.
- Add the flour mixture and chocolate chips and mix on low speed just until combined. Scrape the dough out of the bowl onto a well-floured surface. Flouring your hands and the dough as needed (it will be sticky), shape the dough into a uniform ball and divide in half. Shape each half into short logs and brush off any excess flour.
- Place the logs on the baking sheet several inches apart and press each into a rectangle about 1-inch thick and 2½ inches wide. (They will spread during baking so give plenty of space between them.)
- Bake for 30 to 35 minutes or until firm to the touch. Let cool on the baking sheet for 5 minutes or until just cool enough to handle but still very warm. Using a sharp serrated knife, cut each log diagonally into ¾-inch wide slices. Flip the slices cut side down on the baking sheet.
- Bake for another 10 to 15 minutes or until crisp. Transfer to a wire rack to cool completely. Store biscotti in an airtight container for up to 1 week at room temperature or freeze tightly wrapped in a freezer container for up to 1 month.
Notes
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with dry biscottis. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- Just like the flour, I recommend using a scale for the cocoa powder as well. Too much cocoa powder will also make your biscotti taste bitter instead of tasting rich and decadent.
- Room temperature eggs will mix more evenly into the mixture. Place your eggs into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you forget to take them out of your fridge.
- Feel free to replace half of the chocolate chips with sliced almonds, walnuts, white chocolate, or even dried fruit such as dried cherries or cranberries.
- For a sugary top, brush the shaped logs lightly with an egg wash (1 egg beaten with 1 teaspoon water) and sprinkle with coarse sugar before baking.
- For a more tender cookie, you can cut down on the baking time after you’ve sliced them.
- To make larger biscotti, slice the cookies at a larger angle and increase the baking time by a couple of minutes. Keep an eye on them as they bake!
- Keep in mind that the chocolate biscotti will continue to harden as they cool.
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