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chocolate dipped biscotti on baking sheets
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5 from 2 votes

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!
Course Dessert
Cuisine American
Keyword biscotti, brownie, chocolate biscotti, double chocolate
Prep Time 1 hour
Cook Time 43 minutes
Total Time 1 hour 43 minutes
Servings 24 cookies
Calories 150kcal

Ingredients

  • 6 Tbsp. butter melted (salted butter)
  • 1/2 cup cocoa powder
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cup flour + 3 Tbsp. for sprinkling on work surface
  • 1/2 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 3/4"-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.

Video

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