Chocolate Biscotti Recipe
This Chocolate Biscotti Recipe makes the best double chocolate biscotti with chocolate chips. A favorite cookie recipe for the holidays or any time of year!
Biscotti are Italian cookies that are baked twice, until they become dry and slightly crunchy. They are a wonderful homemade gift because they keep well and are beautiful when wrapped. Be sure to also check out my favorite classic biscotti recipe, which includes four biscotti flavor variations.
I’ve made these chocolate biscotti many, many times and they never disappoint. Their crisp texture is perfect for dunking in coffee or tea. Made with cocoa powder and chocolate chips, these double chocolate biscotti have a rich chocolate flavor.
Why you’ll love this chocolate biscotti recipe
- These biscotti cookies are easy to make, with everyday ingredients that you probably already have in your kitchen.
- The chocolate flavor of these biscotti pairs especially well with coffee, cold brew coffee, or milk or hot cocoa for the kids!
- Homemade chocolate biscotti are a fun gift for teachers, friends and neighbors.
You can make these chocolate biscotti with dark chocolate, milk chocolate or semi sweet chocolate chips. I usually mix in some chopped walnuts or almonds, but you can leave the nuts out for a nut-free treat.
While these biscotti are delicious as is, for an extra special treat try dipping them in melted white chocolate or dark chocolate.
How to make chocolate biscotti
To make this easy chocolate biscotti recipe, you will start by beating together some butter and sugar until creamy. Next, you will mix in eggs and vanilla extract.
In another bowl, whisk together the dry ingredients. I use a combination of white whole wheat flour and all purpose flour in this recipe. You may use just one of these types of flours if that’s all you have in your kitchen. Add the dry ingredients to the mixing bowl with the wet ingredients.
Stir in the chocolate chips. If you want to add walnuts, almonds or other nuts to your biscotti, stir them in now.
Now it’s time to shape the dough into two logs. Start by dividing the dough in half. Shape each half into a ball and then use your hands to pat the ball into a log shape. Using slightly damp hands will prevent the dough from sticking to your hands.
Set the two dough logs on a parchment paper-lined baking sheet. Use your hands to gently press and flatten the logs until they are about 3/4-inch thick.
Bake at 350 degrees F for 20-25 minutes, until the center of the logs is almost firm and bounces back when touched.
Let the baked dough logs cool for 30 minutes before cutting them into the biscotti cookie shapes. This way, the cookies won’t crumble when you cut them. Cut on the diagonal using a sharp knife. Place the sliced cookies cut side up on the baking sheet and bake them once more, for 12-16 minutes, until they are dry. The cookies will continue to crisp up as they cool.
How to store biscotti
Biscotti will last for 1-2 weeks when stored in an airtight container at room temperature. You may also freeze them for up to 3 months.
Recipe Tips
- Using slightly wet hands will keep the dough from sticking to your hands as you shape it into logs.
- Add different mix-ins to make your best biscotti recipe. Try dark chocolate chips, white chocolate chips, almonds, walnuts, dried cherries or dried cranberries.
- You can double this recipe to make more biscotti. Use two baking sheets and rotate the pans halfway through the baking times.
- To make larger biscotti, slice the cookies at a greater angle. To make mini biscotti, shape the dough into four logs instead of two. Reduce the baking time for the smaller dough logs. I would start checking on them at 15 minutes.
More best biscotti recipes
Love chocolate desserts? Try my easy Brownie Recipe next!
Chocolate Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter, cold, cut into 4 pieces
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 3/4 cup white whole wheat flour, or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped almonds or walnuts, optional
- 12 ounces dark or white chocolate, for melting and dipping, optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the chocolate chips and nuts, if using.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- Bake for 20-25 minutes, until the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- If you want to dip your biscotti in melted chocolate, let the cookies cool completely first. See note below.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
Notes
- You can dip your cooled biscotti in melted chocolate. Refrigerate chocolate dipped biscotti for a few minutes to help the chocolate harden.
- To make larger biscotti, slice the cookies at a greater angle. To make mini biscotti, shape the dough into four logs instead of two. Reduce the baking time for the smaller dough logs. I would start checking on them at 15 minutes.
These look amazing! I’m definitely going to make them sometime. It would be cute to sprinkle some red & green sanding sugar on the white chocolate too.
i am really loving the dark chocolate contrast against the white chocolate. Very pretty!
Wow that looks really delicious! I didn’t know that you cut it up after you baked it.
I’ve been doing tests of various biscotti recipes. My office says this recipe is the hands down winner! They are crispy on the outside but have a brownie texture in the center. And the aroma is intoxicating.
The only complaint was that I didn’t bring milk to go with them. These are super-good.
Thank you for trying the recipe and leaving a review! I’m so glad that everyone enjoyed these.
Update from my last comment. I used your base recipe for 5 other variations, and it worked perfectly. To make non-chocolate, I left out the cocoa powder and added a scant 1/4 cup AP flour. Then, I put pistachios and cranberries in one; mini chocolate chips in another; topped one with caramel, chocolate and pecans; added crystalized ginger to another with a ginger sugar sprinkle; but the best one was adding 2 tablespoons of Shandy’s Whip Whiskey to the dough and then making a frosting with the whiskey instead of milk. They were a smashing success! I tried a total of 6 biscotti dough recipes. Yours was the best and certainly the most versatile. Thanks so, so much.,
Pros: delicious
Cons: extremely addicting