No hot cocoa bar is complete without a jar of chocolate biscotti for dipping! These double chocolate biscotti cookies are to die for. Perfectly crunchy, loaded with chocolate, and easy to make. If you thought biscotti was boring you haven't had a good homemade version!
You might also like our hot cocoa cookies, our slow cooker hot chocolate recipe, or our snowman sugar cookies.
Divide the dough into two portions. Form each portion into a 9" log and transfer to a parchment paper-lined baking sheet.
Flatten the dough a bit with your hands. It should be about 9" long and 3" wide.
Bake for 25 minutes.
Allow biscotti to sit for 5 minutes.
Slice into ¾" to 1" sections using a sharp knife.
Lay each biscotti slice onto the baking sheet. You can place them close together because they won't spread when baked a second time.
Bake for 9 minutes.
Flip cookies over then bake for an additional 9 minutes.
Let cookies cool on the pan for 5 minutes then transfer to a wire rack and cool completely. The biscotti will crisp up even more as they cool.
Optional: dip biscotti into melted chocolate or almond bark and sprinkle with mini chocolate chips, crushed candy canes, or sprinkles. Allow chocolate to set up before storing cookies.
Because biscotti is such a crispy cookie, you can store it in an airtight container for up to two weeks.
Undipped biscotti can be stored in the freezer for 2-3 months.
Watch our step by step video!
Watch our step by step video!
Double Chocolate Biscotti
I'm not a coffee drinker, but we are big fans of hot chocolate over here and love having fun things to stir or dip into it. I've always loved the idea of dipping biscotti into hot chocolate but just couldn't do it because I never cared for biscotti. Traditional biscotti often contains anise which gives a hint of licorice flavoring to the cookies. To me, it completely ruins the cookie. Biscotti has also always tasted bland to me. My non-traditional biscotti omits the anise (but you can, of course, still add it) and loads up on dark chocolate. Traditional Italian biscotti is made without oil or butter, but mine has a bit of butter. They are still perfectly crunchy and ready for dipping.
What makes this double chocolate biscotti recipe so good?
- It's sweetened with a combination of brown and white sugar.
- It has an intense chocolate flavor from dark chocolate baking cocoa (you can use regular baking cocoa, but I highly recommend Hershey's special dark)
- It has enhanced flavoring from a bit of butter (traditional biscotti does not have butter or oil).
(This chocolate biscotti is delicious on its own, but dipping it in chocolate really takes it up a notch for gift-giving and holiday cookie jars)
Biscotti Gift Idea
Package biscotti up in a cellophane bag with ribbon and give with a container of your favorite hot chocolate as a gift!Biscotti is made from cookie dough
The method for shaping and baking the biscotti sets it apart. Biscotti means "twice-baked". The wet and sticky dough is formed into logs, baked, sliced, then baked again. The initial bake cooks the biscotti all the way through, and the second bake "toasts" the cookies giving them their signature crunch.
Chocolate Biscotti Ingredients
(scroll to the end of the post for a printable recipe with measurements) The key players:- butter: adds flavor and richness to the cookies.
- dark baking cocoa: I like using Hershey's special dark baking cocoa, but you can use regular baking cocoa. The color won't be as dark and the flavor won't be as rich.
- sugar: I use a mixture of brown sugar and white sugar.
- eggs: traditional biscotti only uses eggs for wet ingredients. This recipe uses 3 eggs which adds moisture and structure to the dough while it is shaped and baked.
- vanilla: for flavoring
- all-purpose flour
- salt
- baking soda
- melted chocolate
- melted almond bark
- mini chocolate chips, crushed peppermint candy
- chopped nuts
How To Make Double Chocolate Biscotti
Mix the cookie dough ingredients together then chill for 30 minutes to an hour. Biscotti dough is wet and sticky so I like sprinkling my surface with a couple of tablespoons of flour. I also keep my hands well-floured.
Divide the dough into two portions. Form each portion into a 9" log and transfer to a parchment paper-lined baking sheet.
Flatten the dough a bit with your hands. It should be about 9" long and 3" wide.
Bake for 25 minutes.
Allow biscotti to sit for 5 minutes.
Slice into ¾" to 1" sections using a sharp knife.
Lay each biscotti slice onto the baking sheet. You can place them close together because they won't spread when baked a second time.
Bake for 9 minutes.
Flip cookies over then bake for an additional 9 minutes.
Let cookies cool on the pan for 5 minutes then transfer to a wire rack and cool completely. The biscotti will crisp up even more as they cool.
Optional: dip biscotti into melted chocolate or almond bark and sprinkle with mini chocolate chips, crushed candy canes, or sprinkles. Allow chocolate to set up before storing cookies.
Because biscotti is such a crispy cookie, you can store it in an airtight container for up to two weeks.
Undipped biscotti can be stored in the freezer for 2-3 months.
The Best Double Chocolate Biscotti Recipe
Double Chocolate Biscotti
No hot cocoa bar is complete without a jar of chocolate biscotti for dipping! These double chocolate biscotti cookies are to die for. Perfectly crunchy, loaded with chocolate, and easy to make!
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Servings: 24 cookies
Calories: 150kcal
Ingredients
- 6 Tbsp. butter melted (salted butter)
- ½ cup cocoa powder
- ½ cup white sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cup flour + 3 Tbsp. for sprinkling on work surface
- ½ cup mini chocolate chips
Instructions
- Mix melted butter and cocoa powder together until smooth.
- Beat in sugars. Beat in eggs, one at a time, mixing with each addition. Add vanilla.
- Add salt, baking soda and flour.
- Stir in chocolate chips.
- Cover dough and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Sprinkle the work surface with a couple of tablespoons of flour.Transfer dough onto the work surface then sprinkle dough with a small amount of flour.Work the dough into a ball then cut the dough in half.Note: the dough will be wet and sticky---this is normal. Just add enough flour to keep it from sticking to your hands and work surface too much. I like kneading the dough a bit with the flour to cover the outside while I shape it.
- Form each dough portion into a 9" log.
- Place biscotti logs onto a parchment paper-lined baking sheet. They will spread when baked so keep 3-4" in between each log or bake on separate sheets.
- Flatten the logs a bit with your hands. They should be about 9" long and 3" wide.
- Bake at 350 degrees for 25 minutes. Allow cookie logs to rest 5 minutes.Slice logs into ¾"-1" sections.
- Turn each section onto its flat side. Arrange biscotti slices on baking sheet.
- Bake biscotti for an additional 9 minutes. Flip biscotti over for even baking then return to oven and bake another 9 minutes.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip in chocolate, if desired.
Notes
Store biscotti in an airtight container for up to 2 weeks.
Undipped biscotti can be stored in the freezer 2-3 months.
Nutrition
Calories: 150kcal
LORI WISWELL says
Easy, full of chocolate flavor.I used the Hershey's special dark cocoa powder.
I added 1 teaspoon of expresso powder to bring out the chocolate flavor even more.
Brandy says
Great idea!