Double Chocolate Biscotti

A double dose of chocolate flavor from both cocoa powder and chocolate chips make these chocolate biscotti doubly delicious.

It's one of those easy biscotti recipes especially designed for lovers of all things chocolate.

If you like the flavor of chocolate combined with the crunchy texture of italian biscotti recipes, this Double Chocolate Biscotti recipe is for you!

A nice thing about biscotti is that they are forgiving - not fussy. You don't have to be precise - just mix the dough, shape it into logs, bake, cool, slice and bake again.

You can divide these tasks over a couple of days too so they are the perfect recipe for baking in stages. You can mix the dough and bake the logs one day and then slice and bake the biscotti slices the next day.

Biscotti cookies keep well to so they are a perfect do ahead dessert. They will last for a couple of weeks in an airtight container. And they are open to your creative improvisations too.

Feel free to experiment with your Double Chocolate Biscotti - substitute white chocolate chips for the semisweet, add a little espresso powder or orange zest to the dough, substitute chopped macadamia nuts or hazelnuts for the almonds.

We have included some of our favorite chocolate biscotti variations at the end of the recipe.

Double Chocolate Biscotti Recipe

For a darker chocolate biscotti, use Dutch-Process Cocoa Powder instead of regular unsweetened cocoa powder.

  • 2/3 cup whole almonds, toasted and coarsely chopped
  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. In a large bowl sift together the flour, cocoa powder, baking soda, and salt.
  3. Stir in the sugar.
  4. Add two of the whole eggs, the egg yolks, and vanilla.
  5. Mix with an electric mixer on low speed until just combined.
  6. Add the nuts and chocolate chips and beat on low speed until incorporated.
  7. Scrape the dough on to a lightly floured work surface and divide it in half.
  8. Shape each half into a 2 1/2 inch by 12 inch flat log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
  9. Carefully transfer the logs onto your prepared baking sheet, spacing them at least 3 inches apart because they will spread as they bake.
  10. Beat the remaining whole egg and brush it over the logs.
  11. Place the baking sheet on the center rack of your oven and bake for about 35 minutes, or until the logs are firm to the touch.
  12. Place the baking sheet on a wire rack and allow the logs to cool completely.
  13. Lower the oven temperature to 325 degrees F.
  14. Transfer the logs to a cutting board.
  15. Using a serrated knife, cut the logs on a slight diagonal into 1-inch thick slices.
  16. Place biscotti slices on the baking sheet cut side down. It's okay if they touch since they won't spread.
  17. Bake the biscotti until they are crisp, about 10 minutes.
  18. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.

This recipe yields about 24 double chocolate biscotti cookies.

Recipe Source: This chocolate biscotti recipe is adapted from the Mom's Big Book of Baking by Lauren Chattman.

Double Chocolate Biscotti Recipe Variations

  • Chocolate Cherry Biscotti: Add 1/3 cup chopped dried cherries when you add the chocolate chips.
  • Chocolate Hazelnut Biscotti: Substitute hazelnuts for the almonds.
  • Chocolate Orange Biscotti: Add 1 teaspoon grated orange zest to the dough when you add the vanilla.
  • Chocolate Macadamia Biscotti: Substitute macadamia nuts for the almonds.
  • Chocolate Ginger Biscotti: Add 1/3 cup finely chopped crystallized ginger when you add the chocolate chips.
  • Mexican Biscotti: Add 1 teaspoon cinnamon to the flour mixture.
  • Mocha Biscotti: Add 1 tablespoon instant espresso powder to the flour mixture.
  • Spotted Biscotti: Substitute white chocolate chips for the semisweet chocolate chips.
  • Chocolate Dipped Biscotti: Melt 12 ounces of your favorite chopped dark or white chocolate. Place it in a narrow heatproof container then dip half of each biscotti slice into the chocolate. Place them on a lined cookie sheet and once dipped pop them into the refrigerator for 10-15 minutes to harden.

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