Go Back

Double Chocolate Biscotti

Double Chocolate Biscotti is the perfect treat for chocolate lovers, featuring rich cocoa flavor and semi-sweet chocolate chips. These crispy biscuits are an indulgent accompaniment to coffee or tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour The base for our biscotti, providing the perfect texture.
  • 0.25 cups natural unsweetened cocoa powder Adds a rich chocolate flavor.
  • 1 teaspoon baking soda Helps the biscotti rise slightly while baking.
  • 0.75 teaspoon salt Enhances all flavors beautifully.
Wet Ingredients
  • 0.5 cups unsalted butter, at room temperature Brings richness to the dough.
  • 0.75 cups granulated sugar Balances the cocoa and chocolate.
  • 2 large eggs Provides structure and moisture.
  • 2 teaspoons vanilla extract Adds an aromatic touch.
Add-ins
  • 1 cup semi-sweet chocolate chips Makes each biscotti a chocolate lover's dream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
  3. In an electric mixer, cream the butter and sugar together until light and fluffy, about 1 to 2 minutes.
  4. Add the eggs one at a time, mixing well after each addition, and then incorporate the vanilla extract.
  5. Gradually add the dry mixture into the butter and sugar mixture, mixing on low speed until just combined. Fold in the chocolate chips.
  6. Lightly dust a work surface with flour, scrape the sticky dough onto this surface, and shape it into a rough ball.
  7. Divide the dough in half and roll each piece into two short logs. Place them onto the prepared baking sheet.
Baking
  1. Shape the logs into longer logs about ¾-inch high and 2 inches wide. Bake for approximately 35 minutes, or until firm.
  2. Let the logs cool on the pan for about 5 minutes before slicing diagonally into ¾-inch slices.
  3. Turn each slice on its side and return them to the oven for an additional 10 minutes to dry and crisp up.
  4. After 10 minutes, let the biscotti cool on the pan before transferring to a wire rack to cool completely.

Notes

Use high-quality cocoa powder for the best flavor. Consider adding dark or white chocolate chips for variation. A dash of cinnamon or espresso powder can enhance the chocolate flavor.