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    You are here: Home / Desserts / Cookies / Chocolate Biscotti

    Chocolate Biscotti

    March 24, 2022 By Sam 74 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of chocolate biscotti, top image of biscotti in basket close up, bottom image further away birds eye view

    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!

    overhead view of chocolate drizzled chocolate biscotti cookies arrange on a teal towel

    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

    ingredients for chocolate biscotti

    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

    collage of four photos showing how to make chocolate biscotti dough
    1. Cream together the butter and sugar until they’re well combined.
    2. Add the eggs and vanilla and stir until incorporated.
    3. 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.
    4. Add the chocolate chips and stir until they’re incorporated. Place your dough on a parchment lined baking sheet.
    collage of four photos showing how to bake and cut chocolate biscotti
    1. Divide the dough into two parts, then use floured hands to form each half into a log.
    2. Bake the logs for 30 minutes at 350F, then the pan remove and let them cool completely.
    3. Cut the logs diagonally, place the cookies cut side down onto your baking sheet, and bake for 12 minutes.
    4. 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. 

    chocolate drizzled chocolate biscotti cookies arranged on a baking sheet

    Frequently Asked Questions

    Why are my biscotti so hard?

    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.

    How do you eat chocolate biscotti?

    These are great served with coffee or served alone. They’re also delicious when dipped or crushed in ice cream (or gelato)!

    Can I add nuts or dried fruit to my chocolate biscotti?

    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.

    chocolate drizzled chocolate biscotti cookies arranged on a baking sheet

    Enjoy!

    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

    chocolate drizzled chocolate biscotti cookies arranged on a baking sheet

    Chocolate Biscotti

    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!
    5 from 15 votes
    Print Pin Rate
    Course: Breakfast, cookie, Dessert
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 24 servings
    Calories: 205kcal
    Author: Sam Merritt

    Ingredients

    • 12 Tablespoons unsalted butter softened (170g)
    • 1 ⅓ cups granulated sugar (265g)
    • 3 large eggs room temperature preferred
    • 2 teaspoons vanilla extract
    • 2 ¾ cups all-purpose flour (345g)
    • ½ cup natural unsweetened cocoa powder (50g)
    • 1 Tablespoon baking powder
    • ¾ teaspoon table salt
    • ½ cup semisweet chocolate chips (85g)
    • ⅔ cup mini chocolate chips (113g) (see note)

    Recommended Equipment

    • Mixing bowls
    • Baking sheet
    Prevent your screen from going dark

    Instructions

    • 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.
    • Add eggs and vanilla extract and stir well to combine.
    • In a separate bowl whisk together flour, cocoa powder, baking powder and 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.
    • 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.

    Notes

    Cocoa powder

    You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.

    Chocolate chips

    I 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!

    Storing

    Store 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.

    Nutrition

    Serving: 1serving | Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 125mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Charlene @ That Girl Cooks Healthy

      August 08, 2015 at 5:06 am

      5 stars
      Your photography is spectacular, I would love to make a gluten free version of this. You are certainly are evoking my chocolate cravings.

      Reply
      • Sam

        August 12, 2015 at 2:50 pm

        Thanks so much Charlene, that means a lot to me! 🙂

        Reply
    2. Beeta @ Mon Petit Four

      August 05, 2015 at 12:41 pm

      This biscotti looks amazing, Sam! I’ve never made a chocolate version, but I positively love the idea. I can just imagine dipping this into my cup of coffee…wow! I love the drizzle of chocolate you did too, and the fact that it tastes similar to a brownie is just an added bonus!

      Reply
      • Sam

        August 07, 2015 at 5:58 pm

        Thanks so much, Beeta!!

        Reply
    3. Meagan @ The F&B Department

      August 05, 2015 at 12:04 pm

      5 stars
      Biscotti are hands down my favorite cookies! The flavor combos are limitless, and they’re perfect for dunking in my espresso. These little gems looks so yummy, especially with all that chocolate drizzled over top!

      Reply
      • Sam

        August 07, 2015 at 5:57 pm

        Thanks so much, Meagan! 🙂

        Reply
    4. Kathy @ Beyond the Chicken Coop

      August 05, 2015 at 9:07 am

      Oh gosh, I love biscotti. An chocolate biscotti….that’s just the best. This looks so good. I wish I had some with my coffee right now!

      Reply
      • Sam

        August 07, 2015 at 5:56 pm

        Thanks so much, Kathy!

        Reply
    5. Anne

      August 05, 2015 at 12:28 am

      Omg this biscotti looks absolutely perfect!!! Whenever I’ve made biscotti, I’ve always been too lazy to let it bake again, but this… I guess I’ll just have to be patient for this :DDD

      Reply
      • Sam

        August 07, 2015 at 5:56 pm

        Haha, I definitely stole a few pieces before the pan made it into the oven a second time. Thanks, Anne!

        Reply
    6. Ashley | The Recipe Rebel

      August 04, 2015 at 5:24 pm

      Yard sales are my favorite — so many cheap goodies to find! And I am loving these biscotti — so perfect for coffee dipping!

      Reply
      • Sam

        August 07, 2015 at 5:55 pm

        Thanks so much, Ashley!

        Reply
    7. Ashley

      August 04, 2015 at 4:39 pm

      Biscotti is one of my favorite baked treats to make! For whatever reason I tend to only think of them during the holidays, which is silly! This flavor sounds fantastic!

      Reply
      • Sam

        August 07, 2015 at 5:52 pm

        Thanks, Ashley!!

        Reply
    8. Annie @ The Garlic Diaries

      August 04, 2015 at 3:17 pm

      5 stars
      I’ve never made biscotti before, but I DEFINITELY want to now!!! These look absolutely amazing!

      Reply
      • Sam

        August 07, 2015 at 5:52 pm

        Thanks so much, Annie!

        Reply
    9. Arpita@ The Gastronomic Bong

      August 04, 2015 at 12:54 pm

      Sam, I am so craving this biscotti right now with my cuppa coffee.. all my fav flavours.. So delicious!! 🙂

      Reply
      • Sam

        August 07, 2015 at 5:52 pm

        Thanks, Arpita! 🙂

        Reply
    10. Mira

      August 04, 2015 at 12:49 pm

      5 stars
      Love these! Chocolate and walnut sounds awesome! Never made biscotti, but I think it is time to try!

      Reply
      • Sam

        August 07, 2015 at 5:52 pm

        Definitely! 🙂 Thanks, Mira!

        Reply
    11. Alice @ Hip Foodie Mom

      August 04, 2015 at 12:12 pm

      I love awesome finds like that!!! A pristine copy of Martha Stewart’s Baking Handbook for $1?! why would someone sell that?! well, big win for you!!! LOVE this biscotti!!!

      Reply
      • Sam

        August 07, 2015 at 5:52 pm

        Thanks so much, Alice!

        Reply
    12. Shelby @ Go Eat and Repeat

      August 04, 2015 at 12:00 pm

      I am a major fan of biscotti ESPECIALLY when they are chocolate and walnut! This recipe looks divine! I just wish I already had some baked and waiting for me to eat!

      Reply
      • Sam

        August 07, 2015 at 5:51 pm

        Thanks, Shelby!!

        Reply
    13. Harriet Emily

      August 04, 2015 at 10:58 am

      I love biscotti!!! I’ve never tried a chocolate version before, but it sounds so incredible Sam – and you know how much I love chocolate! I definitely need to try these! mmm!

      Reply
      • Sam

        August 07, 2015 at 5:50 pm

        Thanks so much, Harriet!!

        Reply
    14. Jen @ Baked by an Introvert

      August 04, 2015 at 9:50 am

      This biscotti looks amazing! Love the rich chocolate and walnut flavors!

      Reply
      • Sam

        August 07, 2015 at 5:50 pm

        Thanks, Jen!

        Reply
    15. Kristi @ Inspiration Kitchen

      August 04, 2015 at 7:34 am

      Talk about dark, rich and decadent. Yum! I could totally dig these for breakfast, Sam! It’s like having dessert in the morning – who isn’t down with that? Pinned!

      Reply
      • Sam

        August 07, 2015 at 5:50 pm

        Haha, that’s what I’m saying! Thanks, Kristi!

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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