Chocolate biscotti cookies dipped in dark chocolate are perfect for gift-giving or a coffee break treat.
I managed to accomplish some holiday baking but somehow it turned out there wasn’t enough chocolate in the assortment. Oh no!
No need to worry though — these double chocolate biscotti are the missing link.
If you’re looking for an easy biscotti recipe you’re in good hands with this one. It’s never failed and has been in my file forever.
They’re a favorite of mine because the biscotti have good, deep chocolate flavor along with that sweet-spot cookie ratio of crunchy and crumbly.
And with an extra flourish of melted chocolate as the finishing touch, they get an “A+” for satisfying a chocolate fix.
Sometimes biscotti can be a little tooo crunchy, if you know what I mean.
Traditional Italian biscotti are twice-baked and often made without butter, which can result in tooth-breakingly hard cookies.
That’s great if your biscotti are meant to be completely dunked in a cup of coffee or hot chocolate, but for just snacking out of hand? Not so much.
This biscotti dough is enriched with butter, and they turn out with just the right amount of chew.
Biscotti are one of my favorite cookies to make, not only for simple everyday treats but especially around the holidays.
They’re the perfect choice for packing up in bags to give as gifts because they’re not too fragile. Plus, they keep well for days and days when stored in a cookie tin or other container with a tight-fitting lid.
How to make easy chocolate biscotti:
Biscotti are far less fussy to make than other kinds of cookies that require rolling and cutting.
Getting the hang of the technique doesn’t require any special skills other than using your hands.
Basically, the dough is mixed and then shaped into logs. This chocolate dough isn’t too sticky, and easiest way to form logs is to divide it into two oblong shapes, then roll them with your hands on a lightly floured surface, patting and firmly pushing them into shape.
Transfer the logs to a parchment lined baking sheet and bake. After that, reduce the oven temperature, slice the logs and return to the oven to dry and crisp them.
Double Dark Chocolate Biscotti
Yield about 30 biscotti
These Double Dark Chocolate Biscotti have the perfect crunchy-crumbly texture and a double dose of chocolate.
Keep the biscotti in a covered container for up to a week.
- 2 cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 1/4 cups cup dark chocolate baking chunks or chips
- Arrange baking racks to the middle of the oven and preheat to 350 degrees.
- Line a large rimmed baking sheet with parchment paper.
- Whisk together flour, cocoa, baking soda and salt in a bowl.
- Beat the butter in an electric mixer until fluffy. Add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed to stir in the flour mixture and mix until just combined. Stir in 3/4 cup the chocolate chunks.
- Divide the dough in half. Shape each half on a lightly floured counter into a firm log about 12 inches long and 2 inches wide. Arrange the logs on the baking sheet about 3 inches apart.
- Bake 30 - 40 minutes, until the logs are firm to the touch. Cool on a rack 10 minutes.
- With a large, sharp knife, slice each log into ¾-inch wide slices on a slight diagonal and put them cut side down on the baking sheet.
- Lower oven to 300 degrees. Bake 5 minutes, then gently turn the biscotti unto the other cut side and bake for another 5 minutes.
- Transfer the biscotti to a rack to cool.
- Melt the remaining chocolate in a heatproof bowl set over simmering water, or in 30-second increments on high in a microwave, stirring each time.
- Drizzle the melted chocolate over the cool biscotti.
To drizzle the biscotti with the melted chocolate without making a mess, set them on a cooling rack over a piece of parchment paper, either on their sides or upright. Dip a small spoon or fork into the chocolate and drizzle away. Let the chocolate cool and set before packing in bags or boxes.
Based on a recipe from Gourmet magazine