Ever crave something crunchy, chocolatey, and just perfect for dunking into your morning coffee or evening cocoa? Say hello to these Ultimate Double Chocolate Biscotti. They’re crisp (but not break-your-teeth hard), loaded with deep cocoa flavor, and studded with melty chocolate chips. A touch of espresso powder and vanilla rounds it all out.
Perfect for cookie tins, holiday trays, or simply elevating your afternoon pick-me-up. And bonus? They keep well for weeks!
If you’re into cozy baked treats, you might also love my Espresso Walnut Cookies, Cranberry Pistachio Biscotti, or Chocolate Crinkle Cookies!
Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp instant espresso powder (optional, enhances chocolate)
Wet Ingredients:
- 6 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
Mix-ins:
- 3/4 cup mini semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional: almonds, hazelnuts, pistachios)
Instructions:
1. Preheat oven to 350Ā°F (175Ā°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, cocoa, baking powder, salt, and espresso powder.
3. In another large bowl, beat butter and sugar until fluffy. Mix in eggs and vanilla.
4. Gradually stir in dry ingredients until just combined. Fold in chocolate chips and nuts.
5. Divide dough in half. Shape each into a 10×3-inch log on the prepared sheet.
6. Bake for 25-30 minutes, until firm and cracked on top. Let cool 10 minutes.
7. Lower oven temp to 325Ā°F. Slice logs diagonally into 3/4-inch slices.
8. Place slices cut side down. Bake 10-12 minutes, flip, then bake another 10-12 minutes until dry and crisp.
9. Cool completely on a wire rack before storing.
Serving and Presentation Tips:
Serve in a tall jar for a rustic coffee bar vibe or gift them in cellophane bags tied with twine. For extra flair, drizzle with white chocolate or dip ends in melted chocolate and sprinkle with crushed peppermint or chopped nuts.
FAQ:
- Can I freeze biscotti? Absolutely! Freeze in layers separated by parchment. Thaw at room temp.
- Do I have to bake them twice? Yes! That’s what makes them crisp and gives that signature biscotti crunch.
- How do I get even slices? Use a serrated knife and gentle sawing motion.
Storage Information:
Cool completely and store in an airtight container at room temp for up to 2 weeks. For longer storage, freeze as described above. Re-crisp in the oven if needed!
Double Chocolate Biscott
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp instant espresso powder optional, enhances chocolate
Wet Ingredients:
- 6 tbsp unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
Mix-ins:
- 3/4 cup mini semi-sweet chocolate chips
- 1/2 cup chopped nuts optional: almonds, hazelnuts, pistachios
Instructions
- Preheat oven to 350Ā°F (175Ā°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, salt, and espresso powder.
- In another large bowl, beat butter and sugar until fluffy. Mix in eggs and vanilla.
- Gradually stir in dry ingredients until just combined. Fold in chocolate chips and nuts.
- Divide dough in half. Shape each into a 10×3-inch log on the prepared sheet.
- Bake for 25-30 minutes, until firm and cracked on top. Let cool 10 minutes.
- Lower oven temp to 325Ā°F. Slice logs diagonally into 3/4-inch slices.
- Place slices cut side down. Bake 10-12 minutes, flip, then bake another 10-12 minutes until dry and crisp.
- Cool completely on a wire rack before storing.
Notes
- Dough will be stickyādampen hands for easier shaping.
- Add orange zest or almond extract for flavor variation.
- Store in an airtight container up to 2 weeks.
Calories: 145 | Carbs: 20g | Protein: 2g | Fat: 6g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 90mg | Fiber: 2g | Sugar: 10g An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
š¢ Ready to Bake? Iād love to see your biscotti creations! Tag me on Instagram or drop a comment with how yours turned out. ā¤ļø
