This easy-to-follow recipe makes perfectly crisp chocolate biscotti cookies studded with two types of chocolate chips. You can customize this recipe with your favorite add-ins, like nuts, dried fruit, or even white chocolate. Recipe includes a how-to video!
These twice-baked chocolate biscotti cookies are tougher than your average cookie without being too tough, nor are they too sweet (though they are more indulgent than the traditional biscotti I shared earlier in the week).
Today’s version is double chocolate, a chocolate cookie base studded with lots of chocolate chips. While they could certainly be enjoyed as a dessert dunked in milk, these chocolate biscotti make a wonderful complement to your morning coffee; because really, who doesn’t love chocolate for breakfast? 😉
I’m not one to withhold chocolate, so let’s get right into it!
What You Need
If you’re like me, you’ll most likely have all of these ingredients on hand already, which means you can have chocolate biscotti in no time! Here are a few of the key ingredients you’ll need today:
- Butter. As with the majority of my recipes, I prefer to use unsalted butter in this chocolate biscotti recipe. Bring your butter out of the fridge ahead of time so it has time to soften.
- Sugar. Granulated sugar makes these biscotti sweet without being too sweet.
- Eggs. Just like with your butter, you’ll want to set your eggs out ahead of time so they have time to come to room temperature (they incorporate a lot easier that way!).
- Vanilla and salt. For flavor!
- Flour. Use all-purpose flour and make sure you know how to measure flour properly. If you accidentally add too much, your biscotti will turn out drier than they should be.
- Cocoa powder. I like to use regular, natural cocoa powder. If you’d prefer to use Dutch process cocoa, you can–the flavor will just be deeper and darker.
- Chocolate chips. A blend of regular and mini semisweet chips adds the perfect pops of sweetness in these chocolate biscotti. If you’d prefer to use just one size or even a different kind (white chocolate would be delicious too!), feel free.
SAM’S TIP: This is a variation of my traditional biscotti; I published a chocolate version a few years ago, but I felt it needed some improvements and updates. The original recipe used walnuts, and I’ve included notes in the recipe to add nuts if you’d like to do that.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Biscotti
- Cream together the butter and sugar until they’re well combined.
- Add the eggs and vanilla and stir until incorporated.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients in 3-4 parts with your mixer on low speed.
- Add the chocolate chips and stir until they’re incorporated. Place your dough on a parchment lined baking sheet.
- Divide the dough into two parts, then use floured hands to form each half into a log.
- Bake the logs for 30 minutes at 350F, then the pan remove and let them cool completely.
- Cut the logs diagonally, place the cookies cut side down onto your baking sheet, and bake for 12 minutes.
- Remove the biscotti from the oven, flip them over with a pair of tongs, and bake for another 10-12 minutes. Let them cool completely before enjoying.
SAM’S TIP: Compared to my traditional biscotti, these chocolate biscotti require a bit more time in the oven to become completely crisp all the way throughout. If your slices appear soft/moist/under-baked after removing them from the oven–don’t remove them! Just bake them a bit longer.
Frequently Asked Questions
That’s exactly how they’re meant to be! Biscotti are baked twice to be crunchy and crisp, so if that’s how yours are, they’re perfect! If you’d prefer a softer chocolate cookie, give my double chocolate chip cookies a try.
These are great served with coffee or served alone. They’re also delicious when dipped or crushed in ice cream (or gelato)!
Yes! You can add about a ½ cup of additional add-ins to this recipe as written. If you’d like to add more than that, you can just use less chocolate chips.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- 12 Tablespoons (170 g) unsalted butter softened
- 1 ⅓ cups (265 g) granulated sugar
- 3 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- ½ cup (50 g) natural unsweetened cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ½ cup (85 g) semisweet chocolate chips
- ⅔ cup (113 g) mini chocolate chips (see note)
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.12 Tablespoons (170 g) unsalted butter, 1 ⅓ cups (265 g) granulated sugar
- Add eggs and vanilla extract and stir well to combine.3 large eggs, 2 teaspoons vanilla extract
- In a separate bowl whisk together flour, cocoa powder, baking powder and salt.2 ¾ cups (345 g) all-purpose flour, ½ cup (50 g) natural unsweetened cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon table salt
- With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
- Stir in chocolate chips.½ cup (85 g) semisweet chocolate chips, ⅔ cup (113 g) mini chocolate chips
- Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
- Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
- Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
- Allow biscotti to cool completely before enjoying.
Cocoa powderYou may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
Chocolate chipsI like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
StoringStore in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.