Double Chocolate Biscotti

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.

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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.

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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

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, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

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.

10 Minute Caramel Cheesecake Apple Dip

This simple recipe for Apple Caramel Cheesecake Dip is the perfect fall snack, appetizer or dessert for any occasion! Cream cheese, brown sugar, caramel, Skor chocolate bars and apples. This dessert is always a big hit!

Get the recipe → 10 Minute Caramel Cheesecake Apple Dip

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