Christmas Double Chocolate Biscotti
An easy Double Chocolate Biscotti Recipe that is perfect to serve with coffee or share as gifts during the holidays.
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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)
How to Make Double Chocolate Biscotti
Step 1: In a bowl whisk together flour, cocoa powder, baking soda, and salt.
Step 2: 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.
Step 3: Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.
Step 4: Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long, 4-6 inches wide and 2 inches thick. Sprinkle with confectioners’ sugar.
Step 5: Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
Step 6: Transfer to cutting board and cut diagonally into ¾-inch slices.
Step 7: 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.
What readers are saying
Readers who have made this recipe are raving about it! Here is what they had to say after making these chocolate biscotti:
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, and how to avoid making it a disaster.
How do I keep my biscotti from cracking?
- To keep your biscotti from cracking stir the batter well. If the butter is not well distributed in the mixture the points where there’s too much butter will become break down points during cooking. Another way to keep biscotti from cracking is to be gentle when turning the biscotti over in the oven during the second bake.
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.
How can I make these vegan?
- Use plant-based butter and a flax or chia egg substitute for the eggs.
Can I add coffee or espresso powder to enhance the flavor?
- Yes, adding 1-2 teaspoons of instant espresso powder will deepen the chocolate flavor.
How do I know when the biscotti are done baking?
- For the first bake, the dough should be firm but not overly dry. For the second bake, the biscotti should be crisp and golden but not burnt.
How should I store biscotti?
- Store them in an airtight container at room temperature for up to two weeks.
Can I freeze biscotti?
- Yes, you can freeze baked biscotti for up to three months. Let them cool completely before freezing.
Why are my biscotti crumbling when I slice them?
- Make sure the dough has cooled slightly after the first bake, and use a serrated knife for clean slices.
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Christmas Double Chocolate Biscotti Recipe
Equipment You’ll Need
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, 4-6 inches wide and 2 inches thick. 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
Nutrition
Disclosure
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Excellent. I added 3/4 tsp espresso powder to amp up the chocolate.
That’s a great idea! Thank you for sharing!
I make biscotti all the time and was glad to see you used dark unsweetened cocoa powder. I also add a squirt (maybe 2 tsp) of dark chocolate syrup and add 2-3 tsp. of cornstarch to match the added liquid ~ plus 1 tsp. instant coffee or espresso powder to intensify the chocolate flavor. That’s my standard “threesome” to add to anything chocolate that I make!
I have made your recipe several times they are such a huge hit. People keep asking for them❤️
Thank you so much Joan! You can find more of my simple baking recipes on my new site: Simple Baking Ideas. It’s brand new so there’s not a lot of content on it yet, but I’m trying to put up one new recipe each week.
These are delicious and easier than I expected. I will definitely be making these again.
There is no way I could do 2 12 inch loaves. I got 2 1/2 inch x5x8 inch loaves. What did I do wrong?
Hi Jeanette, The bulk of the dough is the 2 cups flour, 1 cup of sugar 1 cup of semisweet chocolate and 2 LARGE eggs. Perhaps you used less of any of these ingredients? Unfortunately I am unable to determine what went wrong as I am not there with you.
Just made this today and it is yummy! I didn’t have enough choc chips so I mixed in white ones. My son will be happy when he comes home from school and taste this!
So the second bake is the same temperature as the 1st bake, not slightly lower? And why not on the side for the 2nd bake? Is it because of the powdered sugar on top? Just curious. Thanks!
Hey Bee,
Yes, the second bake is done without laying them on their side so that the hot air can get to both freshly cut sides. This allows both sides of the biscotti to be evenly crisp. I see that you made these successfully, I hope your son loves them! I really like to dip them in a cappuccino.
All the best,
Janice
followed recipe to a T and it is crumbling as I’m turning them on their side for the last few minutes of baking.
I’m sorry to hear that. To keep your biscotti from cracking stir the batter well. If the butter is not well distributed in the mixture the points where there’s too much butter will become break down points during cooking. Another way to keep biscotti from cracking is to be gentle when turning the biscotti over in the oven during the second bake.
2 inches by 12 inches loaves? How wide should they be?
Good catch! They should be about 4-6 inches wide.
Cut side down would mean putting them flat, not standing up like in the picture? Just wanted to make sure ☺️
Ahhhh good catch! I’ve updated the post. Thanks for the feedback!
@Janice – Salads for Lunch, Thanks!
Which cut side do I place down on the sheet? The left side or right side?
I love chocolate in any form and this delish double chocolate recipe looks worth trying.
Please let me know if you do try it, thanks! 🙂