Double Chocolate Biscotti – Chocolate cookies are loaded with chocolate chips and baked twice to make them extra crispy and perfect for dunking into your favorite hot beverage
Biscotti is the dessert I never knew I needed. I discovered them in college when I craved a snack while studying for finals. I bought a biscotti at the library coffee shop and dunked it in my coffee. The cookie that I thought was too crunchy suddenly turn soft and chewy. Yum!
Those memories inspired me to make my own biscotti. First, I made these gingerbread biscotti. And then I made this pistachio version. Now, I’m recreating the biscotti I first had many years ago – Double Chocolate Biscotti.
The chocolate flavors come from the cocoa powder and chocolate chips. I love how the chocolate chips melt a little when the biscotti is dunked in a hot beverage so they were a must for my chocolate biscotti. Oh and speaking of dunking…the chocolate flavor only gets better when dunked in coffee. Coffee and chocolate pair incredibly well so this is no shocker to me.
Without further ado, check out my Double Chocolate Biscotti!
What are biscotti?
Biscotti are twice-baked cookies. They are baked in a log and then sliced and baked again to get them nice and crunchy. I’ve enjoyed them on their own, but as I said above, dipping them in my coffee is my favorite way to enjoy them. The crunchy cookies absorb the coffee and then soften up and turn perfectly chewy. And you thought the coffee drinking experience couldn’t get any better!
Dutch-processed Cocoa vs Natural Cocoa
This recipe calls for dutch-processed cocoa powder. This is not optional! Dutch-processed cocoa powder reacts to baking powder in a way that doesn’t taste acidic. If you use natural cocoa powder instead, you will have a a weird tasting biscotti that is as hard as a rock. Though we want the biscotti to be crunchy, it still needs to rise a little bit to keep it from breaking your teeth.
Tips & Tricks
- The chocolate chips will be hard to mix into the dough with a spoon so I recommend folding them in with your hands to make it easier.
- You will know when the biscotti logs are done baking the first time when the edges start to crack and a toothpick comes out clean when inserted. Do not remove the logs before this point! If the logs are undercooked, the biscotti will break when slicing into individual cookies.
- I usually don’t endorse silicone mats over parchment paper because they’re usually interchangeable in my recipes. However, for this recipe, I highly recommend using silicone mats because they stay it place when we form the biscotti log. Parchment paper would flop all over the place, which will get annoying, trust me.
- I recommend using a serrated knife when slicing the logs. This will ensure the biscotti keep their shape and aren’t smashed down by the knife.
- I recommend letting the cookies cool completely before serving because they will firm up during the cooling process. Biscotti are the one cookie that you want to be super crunchy. The more crunchy they are, the better they are for dunking.
Double Chocolate Biscotti
- 2½ cups all-purpose flour
- ¼ cup unsweetened dutch-processed cocoa powder
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 cup sugar
- ¼ cup butter unsalted, melted
- ¼ cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- egg wash (1 egg whisked with 1 teaspoon water)
- Preheat oven to 325 degrees. Prepare baking sheet by lining with a silicone baking mat. You can use parchment paper instead, but the mat holds in place much better when we form the biscotti log.
- Place flour, cocoa powder, baking powder, and salt in a medium bowl and whisk together to combined. Set aside.
- In a large bowl, whisk eggs, sugar, melted butter, oil, and extract just until combined. Add in half of the flour mixture and stir together with wooden spoon. Add remaining half of flour mixture and mix until just combined. Add nuts and fold into dough. Don't overmix.
- Dump dough onto prepared baking sheet. Form dough into two even logs that are 8 inches long and 5 inches wide. Make sure to flatten out the top. Brush all sides with egg wash.
- Bake for 25-28 minutes or until edges start to brown and toothpick comes out clean when inserted. Remove from oven but keep oven on. Let the logs cool for 15 minutes.
- Using a serrated knife, slice biscotti into even 1-inch slices. Turn slices onto their sides so that the interior is facing up. Bake for 10-12 minutes and then flip and bake for another 10-12 minutes on the other side.
- Remove from oven and let biscotti cool completely. They'll firm up as they cool. Serve at room temperature with your favorite hot beverage.
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