Biscotti means twice baked, and the double bake on this chocolate biscotti recipe bakes in double the flavor. These Italian Cookies have 3 kinds of chocolate and a shot of espresso powder that adds depth to the flavors. During their two trips through the oven, these delicious chocolate cookies bake to biscotti perfection and develop a lovely snap.
They’re the perfect cookies for dunking in hot cocoa or coffee! While this chocolate biscotti recipe takes a little while to make because of the multiple tours in the oven, they’re straightforward to assemble and make a nice big batch! Fire up the oven, and let’s get baking!
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What I Love About This Recipe
This chocolate biscotti recipe has lots of great things going for it! At the top of my list:
- Triple chocolate flavor
- Holds together for dunking in my coffee
- Makes over 2 dozen
- Is a great gift idea
How To Make Chocolate Biscotti Recipe
To make this chocolate biscotti recipe cream together the butter and sugar until fluffy. Add in the vanilla and eggs, continuing to mix until well combined. Next, stir in the cocoa, espresso powder, and baking soda.
Continue mixing for about 2 minutes. Using a wooden spoon, mix in the flour until it is mostly incorporated. Then add the chocolate chips and finish mixing.
Shape into logs and bake for 20-25 minutes. Allow them to cool for about an hour and slice into 1-inch sections. Bake the sections for 18 minutes, flipping in the middle. Put on a wire rack to cool and start the coffee! They’ll be ready for dunking after they’ve cooled!
Recipe Notes
This chocolate biscotti recipe comes together easily. Here a few extra tips!
Wooden spoon- Wooden spoons are one of the most useful items in the kitchen. In this case, the strength of the wooden spoon is needed to combine this stiff dough without over mixing.
If you don’t have a wooden spoon, use your strongest spatula or the paddle attachment on your mixer. Your fingers will work too! Be careful with the mixer not to overdo it.
The dough- Biscotti dough is often crumbly, and sometimes you need to work it together with your fingers. It’s ok if it is a little sticky, but if it is too soft and sticky, add flour– a tablespoon at a time- until it holds together. If it won’t hold together, you can add egg by whisking the egg in a small bowl and adding it a tablespoon at a time.
Ingredient Notes
Espresso powder- I like the flavor this brings to the dough, but you can omit it if you like!
Storing Tips
This chocolate biscotti recipe must be stored in a well-sealed container. If left open to the air, they’ll go soft and stale. Also, make sure they are completely cool before storing!
Can You Freeze This?
I love to freeze baked biscotti. For ultimate freshness, wrap each biscotti in cling wrap and put it in a freezer bag.
You can freeze the dough, as well. Form the dough in a log and wrap it with several layers of cling wrap. Place in a freezer bag or wrap with foil. Bake the log as directed, adding extra time if coming straight from the freezer. Slice and bake again as instructed.
Make Ahead Tips
The dough will keep in the fridge for up to 2 days. Just form into logs and wrap well in cling wrap. They also store beautifully as cookies, so you can bake several days ahead of time.
How Long Can You Keep This?
Biscotti were created to have a long shelf life. They will hold for well over a week if stored properly. In the freezer, food handling guidelines suggest the dough will keep for about 2-3 months and the baked cookies for up to 6 months.
Recipe Variations
Biscotti has been around for generations and has endless variations. Here are a few ideas!
Can I Add Almonds?
The most common type of biscotti is almond biscotti. Almonds are a traditional ingredient in cookies like classic Italian almond cookies. You can easily make this chocolate biscotti with almonds by pressing sliced almonds on the top of the logs before the first bake.
Can I Add Anise Flavor?
Anise is a powerful flavor and doesn’t pair particularly well with chocolate. I wouldn’t suggest adding it to this recipe, but making anise cookies, also known as anisette cookies, is a delicious way to showcase the spice’s licorice flavor.
What Other Italian Desserts Can I Make With Chocolate Flavor?
The Italians know their chocolate desserts. A couple that comes to mind are chocolate dipped coconut macaroons and rainbow cookies. These decadent desserts are as stunning to look at as they are to eat!
Would These Make For Good Christmas Cookies?
Biscotti is a fantastic addition to any Christmas cookies tray. If you want to carry the Italian theme, consider Italian Christmas cookies or Italian fig cookies. They would also go well with truffle-like chocolate Christmas balls!
What Other Desserts Can I Make With Chocolate?
Chocolate dessert cookies are a great way to end a meal. You can try chocolate meringue cookies and chocolate macarons for decadent desserts. Something like chocolate shortbread cookies would go great with after-dinner tea or coffee!
Chocolate Biscotti
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon espresso powder
- 2 teaspoons baking powder
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 4 (1-ounce) squares white chocolate, chopped
- 3/4 cup semisweet chocolate morsels
Instructions
- In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together the butter and sugar until light and fluffy. Stir in vanilla. Slowly mix in cocoa, espresso powder, and baking powder then continue to mix for 2 minutes. Beat in eggs 1 at a time.
- Using a wooden spoon, mix in flour. Mix in white chocolate pieces and chocolate morsels. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Spray 1 baking sheet with nonstick cookie spray.
- Divide dough into 2 equal pieces. Roll each piece into a 9-inch long log on a lightly floured surface and flatten slightly. Place each log on prepared baking sheet 4 inches apart.
- Bake in preheated oven 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow logs to cool on cookie sheet for 5 minutes then carefully remove to a wire rack and cool for 60 minutes.
- Slice each log into 1/2 inch wide diagonal slices. Place on ungreased baking sheets and bake a second time, at 325 degrees for 9 minutes. Flip the cookies over and bake for another 9 minutes. Remove cookies to a wire rack and cool completely.
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Thank you for this recipe. These are mine and my mom’s favorite. Mom couldn’t find her triple chocolate biscotti anymore and so I went in search and found this recipe. It is now a regular as my mom loves them. Thank you again.😊
I’m so happy you and your Mom enjoyed these biscotti!
I’m curious if you’ve made this recipe yet. I have made it twice and gotten awesome reviews on it.
You should probably save the bad review for the actual recipe you made. Some might be confused by this and think you are talking about this recipe.
I will make your recipe. Have to find out where I can purchase the white chocolate. I made biscotti from a MasterClass recipe and it was flavorless. Your directions are perfect. This is the site that boasts they have the best instructors in many different fields. I planned to give the Biscotti as a gift but will not; absolutely tastless.