Italian-Style Triple Chocolate Biscotti Cookies
If you’re looking for the best chocolate biscotti recipe ever, you’re in good hands with this one. These biscotti cookies have the perfect crunchy-crumbly texture with just the right amount of chew. Drizzle with melted dark chocolate for the ultimate chocolate trifecta!
Equipment
- Stand mixer or hand mixer
Ingredients
Yield: 32-36 biscotti
- 2 cups (260 g) all purpose flour (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 (85 g) butter softened
- 1 cup (240 g) sugar
- 2 large or extra-large eggs * see note
- 2 teaspoons vanilla extract
- 1 ¼ cups (220 g) dark chocolate baking chunks or chips
Instructions
- Preheat to 350 degree and arrange baking racks to the middle of the oven. 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 on medium speed until fluffy, about 2 minutes. Add the sugar and mix at high speed until combined, about 1 minute. Scrape down the bowl if needed, then beat in the eggs one at a time, followed by the vanilla extract.
- Lower the mixer speed and add the flour mixture in two additions. Mix until the dough comes together in a ball with no flour streaks, about 1 minute. Use the stir setting on the mixer to add in ¾ cup of the chocolate chunks.
- Divide the dough in half. Shape each half on a board 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. Don't overcool, or the cookies will crumble when you slice them.
- While the cookies are still warm, slice each log into ¾-inch wide slices using a sharp chef's knife, slicing confidently with downward strokes on a slight diagonal. Arrange them standing up on the baking sheet, leaving a little space in between each slice.
- Lower oven to 300 degrees. Bake 10 minutes, until the texture of the crumb seems dry.
- Transfer the biscotti to a rack to cool. Enjoy them as is, or make the chocolate glaze: 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 cooled biscotti. Let the chocolate set before serving.
Video
Notes
- 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 containers.
- Nuts: Sliced almonds, chopped walnuts or hazelnuts are optional add-ins and are delicious in biscotti! Add a half cup of your choice of nuts, and add to the batter with the chocolate chunks.
- Keep the biscotti in a covered container for up to a week or freeze up to 1 month.
- It's best to slice the biscotti on a slight diagonal while they're still slightly warm — don't let the baked logs cool down too long. Use a very sharp chef's knife.
- 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.
Nutrition
Calories: 98kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 102mgFiber: 1gSugar: 8g
