Chocolate Biscotti
intro
Crunchy, deeply chocolatey twice-baked cookies studded with melty chocolate chips, perfect for dipping in coffee or hot cocoa. A sturdy, long-lasting, crowd-pleasing homemade bake.
Ingredients
Steps
Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper. In a medium mixing bowl, whisk together 2 cups (240g) all-purpose flour, 3/4 cup (75g) cocoa powder, 1 tsp (4g) baking powder, and 1/2 tsp (3g) fine sea salt until fully combined and no clumps of cocoa remain.
In a separate large mixing bowl, whisk 3 room-temperature large shelled eggs (150g total), 1 cup (200g) granulated sugar, 6 tbsp (85g) cooled melted unsalted butter, and 1 tsp (5mL) pure vanilla extract for 1 full minute until smooth and pale warm brown. Pour the dry ingredient mixture into the wet ingredients, and stir with a rubber spatula just until no dry flour streaks remain, then fold in 1 cup (170g) semi-sweet chocolate chips.
Turn the thick dough out onto the prepared parchment-lined baking sheet. With lightly dampened hands (to prevent sticky dough from clinging), shape the dough into a single, even log that measures 12 inches long, 4 inches wide, and 1 inch thick, smoothing the top and sides so it is fully uniform for even baking.
Bake the log on the middle oven rack at 350°F (175°C) for 25 minutes, until the top is firm to a light touch and the edges are just slightly darker than the center. Remove the baking sheet from the oven, and let the log cool completely on the sheet for 10 full minutes—do not skip this cooling step, as the warm log will crumble if sliced too early.
After the 10-minute cooling period, carefully transfer the firm log to a wooden cutting board. Use a sharp serrated bread knife to cut the log on a slight diagonal into uniform 1/2-inch thick slices, using gentle sawing motions to avoid crushing the tender cookie structure. Arrange the slices cut-side down back on the same parchment-lined baking sheet, leaving 1/4 inch of space between each slice for air flow.
Return the sliced biscotti to the 350°F (175°C) oven to bake for 10 minutes, then use tongs to flip each slice over and bake for an additional 10 minutes (20 minutes total second bake time) until the slices feel dry and set on the surface. Transfer the hot biscotti to a wire cooling rack to cool completely for 15 minutes before serving; the cookies will crisp further as they reach room temperature.
Tips
2.Avoid overmixing the dough after adding the dry ingredients, as overworking the flour will develop excess gluten and result in tough, dense biscotti instead of light, crisp slices.
3.Store fully cooled biscotti in an airtight container at room temperature for up to 2 weeks; they do not require refrigeration, and their sturdy, crisp texture makes them ideal for shipping, gifting, or packing for picnics.
OMG these are SO good!!! I was intimidated to make biscotti for the first time but the recipe was way easier than I thought, even with the double bake. Brought a batch to my office potluck last week and everyone was begging for the recipe. The chocolate is so rich, perfect dipped in my morning latte. 10/10 will make again for Christmas cookie tins!
My kids loved it! I’ve been searching for a not-too-sweet chocolate biscotti recipe to have with after-school hot cocoa, and this hits every note. Total cook time was exactly as listed, no surprises, super straightforward even for someone who burns cookies half the time lmao. Only thing I did was use semi-sweet chips instead of dark because that’s what I had in the pantry.
Really solid recipe! I will say I baked mine a couple minutes too long on the second bake so they were a little crispier than I prefer, but that was totally my bad for getting distracted by my dog. The double chocolate flavor is chef’s kiss, will definitely set a timer next time I make them.
Game changer!!! I’ve been paying $4 a pop for chocolate biscotti at my local coffee shop for years, can’t believe how easy and cheap these were to make at home. Already ate three with my iced coffee while they were still cooling, no regrets.
Made these for my book club potluck over the weekend and they were the first dessert gone! Everyone kept commenting on how fancy they looked, no one believed me when I said the recipe was marked easy and took barely any active effort. Dipped half of them in extra melted chocolate and sprinkled sea salt on top for that extra gourmet touch, highly recommend that hack.
Total meal prep win for my work week! These stay fresh in an airtight container for over a week, so I grab one on my way out the door every morning to have with my office coffee. The chocolate flavor is deep and not cloyingly sweet, which is perfect for early mornings. No weird ingredients, all stuff I already keep in my pantry.
Taste was great, but I had a little trouble getting the loaves to hold their shape during the first bake. I think I might have added too much melted butter? Not sure, but they spread out more than the biscotti I usually make. Flavor was amazing though, my grandkids devoured them regardless.
Just pulled my first batch out of the oven and my whole apartment smells like a fancy chocolate shop. Even the raw dough was incredible lmao, had to stop myself from eating half of it before baking. Can already tell these are going to be a staple in my baking rotation.
Has anyone tried making these gluten free? I have a friend with celiac coming to visit next weekend and I want to make a treat she can enjoy, these look perfect if I can swap the flour.
Really great recipe! My only note is that if you live at high altitude like me (Denver, 5k+ feet), you might want to add a tablespoon of extra flour and knock the oven temp down by 25 degrees, otherwise they spread a little. Flavor is unreal though, even with my high altitude tweak, I’ve already made two batches this week.