Easy to make chocolate biscotti cookies dipped in dark chocolate. These crunchy cookies 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 the best chocolate biscotti recipe ever, you’re in good hands with this one. It’s never failed and has been in my file forever.
They’re a favorite 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 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.
- The chocolate dough isn’t too sticky, but the easiest way to form logs is to divide it into two oblong shapes.
- After that, roll them with your hands on a lightly floured surface, then pat and firmly push them into shape.
- Transfer the logs to a parchment lined baking sheet and bake.
- Reduce the oven temperature, slice the logs and return to the oven to dry and crisp them. Transfer to a cooling rack.
Storing chocolate biscotti
The beauty of these Italian-style cookies is that they keep better than other types of cookies without getting stale.
Pack them in a cookie tin or other storage container (a zippered bag works too). Keep for about a week at room temperature. Enjoy!
Double Chocolate Biscotti Recipe
- 2 cups (260 g) all purpose flour * Note: If you don't have a scale, measure by first fluffing the flour and spooning into a measuring cup. Then level with the blade of a butter knife.
- ½ cup (60 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (90 g) butter, softened
- 1 cup (240 g) sugar
- 2 large or extra-large eggs * see note
- 1 ¼ cups (220 g) 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 fitted with the paddle attachment 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 and add the flour mixture. Mix until the dough comes together in a mass with no flour streaks, about 1 minute. Stir in 3/4 cup of 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 – dampen your hands if the dough feels sticky. Arrange the logs on the baking sheet about 3 inches apart.
- Bake 30-40 minutes, until the logs are firm to the touch and there are a few cracks on the surface. 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.
- Keep the biscotti in a covered container for up to a week.
- Note on measuring flour: If you don’t have a scale, be sure to measure your flour properly by fluffing it up first, then spooning into your measuring cup and leveling with a butter knife. If you scoop the flour directly from the canister, it will compact it and produce a dry dough.
- Note on eggs: The amount of eggs needed can vary depending on the size and how dry your flour is — I’ve found that even eggs marked “large” can sometimes be smaller than expected. If you find your dough looks a bit dry, lightly beat an additional egg and dribble it into your mixing bowl until the dough is soft and slightly sticky.