You’re going to love this easy Double Chocolate Biscotti recipe that is perfect to serve with coffee or share as gifts during the holidays.
What better flavour for biscotti than chocolate? After all, biscotti is designed to be dunked into coffee, and chocolate and coffee are a great flavour combination. These Double Chocolate Biscotti are sure to make your coffee break extra delicious!
My daughter calls these 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 always taste like bricks. When you dunk these chocolate biscotti into a warm beverage, they soften, becoming rich, chocolaty and decadent.
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 Hershey’s natural cocoa powder for both colour and flavour. It gives the cookies such a deep, dark chocolate colour that’s really striking. Plus, there’s all that irresistible dark chocolate flavour!
What You’ll Need to Make Double Chocolate Biscotti
To make this recipe you only need a few pantry staples:
- all-purpose flour
- unsweetened dark cocoa powder
- baking soda
- salt
- salted butter, softened
- granulated sugar
- eggs
- vanilla extract
- semisweet chocolate chips
- confectioners’ sugar (aka icing sugar)
“Super recipe! Great success with all the family. I have to double ingredients each time to keep up with the demand! Thank you!”
– Maria
How to Make Double Chocolate Biscotti
In a bowl whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add vanilla extract and combine well.
Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar.
Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
Transfer to cutting board and cut diagonally into ¾-inch slices.
Arrange biscotti on a baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
Make this chocolate biscotti then check out my White Chocolate Cranberry Almond Biscotti, Copycat Starbucks Lemon Loaf and Best Ever Double Chocolate Banana Bread and more of my delicious healthy baking recipes.
How long does Double Chocolate Biscotti last?
Biscotti can be stored in an airtight container for up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
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Double Chocolate Biscotti Recipe
An easy Double Chocolate Biscotti Recipe that is perfect to serve with coffee or share as gifts during the holidays.
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add vanilla extract and combine well.
- Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar.
- Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
- Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, on a baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
Notes
Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 170mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
Feel free to look through the rest of my recipes and if you can’t find the recipe you’re looking for let me know and I’ll do my best to create it for you.
Kathleen
Thursday 21st of April 2022
Cut side down would mean putting them flat, not standing up like in the picture? Just wanted to make sure ☺️
Kathleen
Friday 22nd of April 2022
@Janice - Salads for Lunch, Thanks!
Janice - Salads for Lunch
Thursday 21st of April 2022
Ahhhh good catch! I've updated the post. Thanks for the feedback!
Karl
Sunday 16th of January 2022
Which cut side do I place down on the sheet? The left side or right side?
Mimi
Monday 25th of January 2021
Well, after ninety minutes in the oven, it was still a gooey mess inside a thin crunchy crust. We ate them as brownies and they were pretty good, though a bit salty. I’ll try again tomorrow but without the chocolate chips. I’ll melt them with butter and Grand Marnier and use it as a glaze
harshit
Tuesday 17th of November 2020
I love chocolate in any form and this delish double chocolate recipe looks worth trying.
Janice - Salads for Lunch
Saturday 21st of November 2020
Please let me know if you do try it, thanks! :)