Double Chocolate Biscotti
By Charlie
Published Jan. 31, 2026
Crunchy and heavy on the chocolate flavors, these double chocolate biscotti are perfect for chocolate lovers. They pair well with any tea or coffee drink and can be a stand out in any cookie display.
Double Chocolate Biscotti
Servings: 30 biscotti
Ingredients
- 2 tbsp salted butter, room temperature
- ¾ cup brown sugar (light or dark)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- ½ tsp espresso
- 1 cup all-purpose flour (125g)
- ⅓ cup cocoa powder (40g)
- ½ tsp baking soda
- 4 oz milk chocolate chips (about ½ cup)
Instructions
- Preheat the oven to 350F.
- Cream together the butter and the sugars in a mixing bowl until well combined.
- Add the vanilla extract, add the eggs one by one, and add the espresso, mixing until just combined in between each addition.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
- Add the dry ingredients to the butter and egg mixture and mix until combined.
- Add the chocolate chips and mix until combined.
- On a baking sheet with waxed paper or a silicone mat, spread the batter into a rectangle of about 4-6 inches in width and about ¾-inch thickness.
- Bake the batter at 350F for 30-35 minutes until the cookie becomes firm and the top springs back when pressed lightly with a finger.
- Allow the cookie to cool for at least 60-90 minutes before cutting the large cookie into thin slices of about ½-inch width.
- Preheat the oven to 325F.
- Place the slices onto the baking sheet with one of the sliced sides facing upwards. Bake at 325F for 15 minutes. The biscotti should be firm and slightly dry.
Notes
- These biscotti keep well for several weeks frozen or up to a week in a sealed container at room temperature.
The biscotti turned out delicious, with an intense yet delightful chocolate flavor. I loved the recipe!