Cinnamon Dark Chocolate Chip Biscotti
These Cinnamon Dark Chocolate Chip Biscotti are a delicious treat to enjoy with your favorite cup of coffee or tea.
I haven’t been doing much baking lately. Instead, I’ve been focused on testing new holiday side dishes recipes. But December will be here before we know it, and that means we’ll be doing all the holiday baking, right?
Biscotti are one of my favorite cookies to bake at the holidays. They are easy to make and they keep well, so they are perfect for homemade holiday gifts. You can learn more about how to make biscotti plus get my classic biscotti recipe and three more recipes. These chocolate biscotti are another favorite.
I used dark chocolate chips in these because dark chocolate is our favorite kind. The dough of these biscotti is flavored with cinnamon. The combination of the cinnamon and the chocolate is pretty irresistible. A little sweetness, some warm spice, and a subtle crunch make these biscotti a delicious treat.
Biscotti are baked twice, so you get that classic crunch that is just so good. You’ll form the dough into two logs, bake, slice, and bake again. Which may sound complicated but it’s really very easy.
I made these biscotti with a combination of all-purpose and white whole wheat flours. I’ve found that certain types of baked goods, including biscotti and scones, lend themselves particularly well to whole wheat flour. The nutty flavor of the whole wheat flour pairs well with the cinnamon flavor too.
I recommend enjoying these Cinnamon Dark Chocolate Chip Biscotti with a cup of coffee. The biscotti are perfect for dunking in your favorite warm beverage, whether that be coffee or tea. A cup of coffee, a cookie, and some time to relax with my feet up and a good book – now that’s my idea of a perfect afternoon. Enjoy!
Cinnamon Dark Chocolate Chip Biscotti
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, coarsely chopped if large
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, cinnamon, baking powder, and salt until combined. Add the cubes of butter and mix on low speed until the largest butter pieces are the size of small peas.
- Meanwhile, whisk together eggs and vanilla in a liquid measuring cup or small bowl.
- Add the brown sugar to the flour mixture and mix until just combined. Pour in the egg and vanilla and mix on low speed until dough forms. Mix in the chocolate chips.
- Divide the dough in half and form each half into a round ball. Form each ball into an 8-inch long log and place the logs on the prepared baking sheet. Flatten the logs so that they are 2 ½ inches wide and 1 inch tall.
- Bake the dough logs for 26-28 minutes, until lightly browned on the edges and almost firm to the touch in the center. Let cool for about 15 minutes on the baking sheet.
- Transfer logs to a cutting board and use a serrated knife to cut on the diagonal into biscotti. (I find that a careful sawing motion works best to cut them without crumbling.) Place biscotti cut-sides-up on the baking sheet. Bake biscotti for about 15 minutes, until lightly golden.
I love biscotti with my coffee! The cinnamon and dark chocolate combination is perfect!
Thanks so much, Christin!
Coffee, biscotti and a good book is my idea of a perfect afternoon too! These biscotti look amazing, I love dark chocolate and cinnamon together!
Thanks so much, Stacey!
Biscotti is so ideal for coffee dunking, you have reminded me that I need to make it again! Love the sound of the dark chocolate chunks you have added to these, will have to try that next time x
I don’t know why I always forget about biscotti! Thank you for your kind words, Claudia!
I let it mix for over 10 minutes and it never turned into a dough, I had to add extra moisture with some oat milk and within 1 minute, it had come together. May be just a dry climate where I live! Otherwise turned out beautiful.
I appreciate the bold amount of cinnamon and brown sugar. Other recipes add like a teaspoon of spice and its like “why bother?” You can actually taste cinnamon in your recipe. Turned out perfect the first time.
This has become one of my favorite biscotti recipes. The white whole wheat was an inspired addition. It came together for me perfectly. I used a stand mixer and ran it on low for about three minutes to incorporate the butter properly. The rest was simple. I use a big kitchen spoon to put the dough onto my cookie sheet. Then I I my moistened hands to shape into logs. The next time I make it, I will cut the brown sugar to 1/2 cup. I don’t like really sweet biscotti. Thank you for a really superb recipe!
I found this to be very dry and crumbly. It was hard to make a log. Did I do something wrong?
Baked biscotti are naturally a drier cookie. If the dough was very dry and crumbly it sounds like it had too much flour. Be sure to use the spoon and level method for measuring the flour, since scooping flour directly with the measuring cup can pack in too much flour.