If there’s one cookie guaranteed to make both coffee breaks and dessert platters a scene-stealer, it’s Double Chocolate Biscotti. Imagine the crunch of classic Italian biscotti, but luxuriously loaded with rich cocoa and melty chocolate chips inside each slice. Whether you dip these twice-baked beauties in your morning latte or serve them as an after-dinner treat, their deep chocolate flavor and satisfying texture are irresistible. And the best part? They’re a joy to bake and keep fresh for days, making them the ultimate homemade treat worth sharing with friends—or savoring all to yourself!
Ingredients You’ll Need
What makes Double Chocolate Biscotti so special is how each ingredient brings its own character to the mix—rich cocoa for depth, butter for that buttery crumb, chocolate chips for indulgence. The list is simple and fuss-free, with a few truly key choices that give your biscotti that bakery-quality taste and snap.
- All-purpose flour: The sturdy backbone, creating just the right biscotti crunch and structure.
- Unsweetened cocoa powder: Gives that signature deep chocolatey flavor and a gorgeous dark hue.
- Baking powder: Helps the biscotti rise ever-so-slightly, preventing a dense texture.
- Salt: A small amount enhances all the chocolate and lifts the sweetness just enough.
- Unsalted butter, softened: Provides richness and flavor, keeping the biscotti tender.
- Granulated sugar: Sweetens and balances the intense cocoa notes.
- Eggs: Essential for binding everything together and creating that classic chewy-crisp finish.
- Vanilla extract: Adds a subtle warmth that brings all the chocolate and nuts together.
- Semisweet chocolate chips: For little pockets of melty chocolate in every bite—unmissable!
- Chopped toasted almonds or hazelnuts (optional): Brings a toasty, nutty crunch that perfectly complements the chocolate (totally excellent, but optional).
How to Make Double Chocolate Biscotti
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only helps the biscotti bake evenly but also makes cleanup a breeze—you’ll thank yourself later!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your flour, unsweetened cocoa powder, baking powder, and salt. Whisking helps to evenly disperse the cocoa and baking powder, giving your Double Chocolate Biscotti that beautiful consistency and color in every slice.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step increases airiness, so your biscotti isn’t too dense. Add the eggs one at a time, beating after each addition, then mix in vanilla extract. The mixture should look lush and glossy.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the butter mixture, mixing until just combined. Take care not to over-mix—stir until you see no more streaks of flour. At this point, fold in the semisweet chocolate chips and toasted nuts if you’re using them. The dough will look dark and a bit stiff, but that’s exactly what you want for authentic biscotti.
Step 5: Shape and Bake the Logs
Divide the dough into two equal portions. With lightly floured hands, shape each into a log about 12 inches long and 2 inches wide. Place both logs on your prepared baking sheet, spacing them apart and flattening slightly with your fingers. Bake for 25 to 30 minutes, until they feel firm and dry to the touch—the first bake sets the structure.
Step 6: Slice and Bake Again
Let the logs cool for about 10 minutes so they hold their shape, then, using a serrated knife, slice them diagonally into 1/2-inch thick pieces. Lay the slices cut side down on the baking sheet and return to the oven. Bake for another 10 to 12 minutes, flipping each biscotti halfway through to crisp both sides to perfection. Transfer to a wire rack and let cool completely—this final step is the secret to that delightful biscotti crunch.
How to Serve Double Chocolate Biscotti
Garnishes
For that wow-factor, try dipping one end of each cooled biscotti in melted chocolate, then sprinkle with finely chopped nuts or a dusting of sea salt for a stunning (and delicious) finish. Sometimes, just a light drizzle of white or dark chocolate can dress them up beautifully for gifting or a special occasion.
Side Dishes
Double Chocolate Biscotti pair perfectly with espresso, cappuccino, or even a tall glass of cold milk. They also shine alongside a bowl of vanilla or coffee gelato. For a cozy twist, tuck a few biscotti beside a mug of hot cocoa or serve with a ruby port for a grown-up dessert moment.
Creative Ways to Present
Stack your biscotti in a clear cellophane bag tied with ribbon for a sweet homemade gift. On a dessert platter, arrange them in a spiral, alternating with white chocolate-dipped biscotti for contrast. Or, serve in a tall jar as an edible centerpiece—guests can help themselves to a treat throughout the night!
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Double Chocolate Biscotti in an airtight container at room temperature. They stay beautifully crisp and delicious for up to a week, making them ideal for make-ahead snacks or gifts that last beyond the first coffee break.
Freezing
Double Chocolate Biscotti freeze like a dream. Simply layer them in a freezer-safe container with parchment between each layer. They’ll keep for up to three months—just let them thaw at room temperature before enjoying, no special prep needed.
Reheating
If your biscotti ever go a little soft, pop them on a baking sheet and warm in a 300°F oven for about 5 minutes. This brings back that lovely crunch. Enjoy them warm, or let them cool before storing again.
FAQs
Can I make Double Chocolate Biscotti gluten-free?
Absolutely! Just use your favorite one-to-one gluten-free flour blend in place of all-purpose flour. The texture may be slightly different, but they’ll still taste wonderful and deliver that signature crunch.
What’s the secret to cutting biscotti without crumbling?
Let the logs cool for about 10 minutes after the first bake, then use a sharp serrated knife and a gentle sawing motion to slice. Cooling slightly helps the cookies hold together, and the serrated edge prevents too much breakage.
Can I skip nuts in Double Chocolate Biscotti?
Of course! The nuts add a lovely crunch and toasty flavor, but leaving them out won’t affect the structure. If you like, you can substitute with seeds or extra chocolate chips for an all-chocolate version.
How do I know when the biscotti are baked enough?
Biscotti should be dry, crisp, and feel light in your hand when fully baked. After the second bake, they’ll continue to crisp up as they cool on the wire rack, so don’t worry if they seem slightly soft straight from the oven.
Can I add other flavors to Double Chocolate Biscotti?
Definitely! Try mixing in a bit of orange zest, a pinch of instant espresso powder, or swapping some chocolate chips for dried cherries or cranberries. Biscotti are endlessly versatile—get creative and make them your own.
Final Thoughts
Once you try making your own Double Chocolate Biscotti, you’ll understand why this treat has such a cult following. It’s the perfect blend of crunchy, rich, and chocolatey, with endless ways to customize and share. Trust me, your coffee breaks (and dessert tables) will never be the same. Go on—give them a try and see just how easy it is to bake something extraordinary!
Print
Double Chocolate Biscotti Recipe
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of these Double Chocolate Biscotti. Crispy and packed with chocolate chips, these homemade biscotti are perfect for dipping into coffee or enjoying as a sweet treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 cup semisweet chocolate chips
- 1/2 cup chopped toasted almonds or hazelnuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract.
- Combine and Shape: Gradually mix in dry ingredients, then stir in chocolate chips and nuts if using. Shape dough into logs and place on baking sheet.
- Bake: Bake for 25-30 minutes, cool, slice, and bake again for 10-12 minutes until crisp.
- Cool and Serve: Transfer biscotti to a wire rack to cool completely.
Notes
- Dip one end of each biscotti in melted chocolate for extra indulgence.
- Store in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
