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!
Tools you’ll need
Here’s a few tools you’ll need as you start your salad making journey.
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
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.
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.
Testimonials
“Super recipe! Great success with all the family. I have to double ingredients each time to keep up with the demand! Thank you!”
– Maria
“Very tasty. I did have trouble with them cracking a lot but other than that they were very easy to make. I have searched for years for a chocolate biscotti recipe that didn’t turn out hard as a rock. This may be the one that joins my annual collection of biscotti, which I send out to family and friends over Christmas Thank you for sharing this recipe!“
– Dawn
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.
❄️ Celebrate Winter with this easy salad!
Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
MAKE THIS SALAD → Easy Roasted Beet Salad with Goat Cheese and Slivered Almonds
Christmas Double Chocolate Biscotti Recipe
An easy Christmas Double Chocolate Biscotti Recipe that is perfect to serve with coffee or share as a homemade Christmas gift 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, 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
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
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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! 🙂