Easy Chocolate Biscotti Recipe
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Easy chocolate biscotti recipe, perfect for dunking in coffee or tea! One of our favorite biscotti recipes, with cocoa powder, nuts and chocolate chips.
Biscotti are Italian cookies that are baked twice, until they become dry and 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!
I’ve made these biscotti many, many times and they never disappoint. Their dry, crisp texture is perfect for dunking in coffee or tea. Made with cocoa powder and chocolate chips, these 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. This recipe uses just 4 tablespoons of butter and 3/4 cup of sugar. It is a healthier cookie recipe!
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 about 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.
Tips for making this chocolate biscotti recipe
- 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, or dried cherries.
- 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:
Easy Chocolate Biscotti Recipe
- 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
- 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.
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