Easy Chocolate Biscotti Recipe
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You’ll find this easy Chocolate Biscotti recipe easier than you think.
Coffee and chocolate are perfect partners. They’re so similar. They both come from beans, both which grow in similar clients. Both are dark. Both are addicting (at least to me they are). AND I like both. Yep, I like them both very much. Do you?
Anyway, these guys make a great pair for sure, and you will find that this Chocolate Biscotti dunked in a great cup of coffee is no exception. No bland biscotti here. No siree bobtail. It is quite the perfect biscotti. It is rich, and chocolatey, of course with the satisfying crunch that biscotti delivers. It just begs for a good cup of Joe. You’ll see.
If you’ve never made biscotti before it may seem daunting, but I think you will be very surprised at how easy biscotti is to make. Really. It is very similar to making cookies. The dough is very much like a cookie dough. It’s just what you do with that dough that is different. Basically, two large cookie logs are formed instead of small dough balls, then it is baked for a while, then sliced, and toasted. Super easy. Promise.
This recipe is too good to not try out. Especially the next time you’re having a coffee social, or maybe when looking for a great baked treat to share as gifts during the holidays. Wrap a few of these crispy treats up tight, tie it with bow, stick it in a coffee mug and you’ve got the perfect little gift. Of course, this Chocolate Biscotti may not last long enough to get wrapped up. It’s dangerously good. My daughter, who was never a big fan of biscotti, couldn’t stay away from it. It is as addicting as coffee.
Easy Chocolate Biscotti Recipe
Easy Chocolate Biscotti Recipe
A delicious recipe and a great treat to serve with coffee.
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add vanilla extract and combine well.
- Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar.
- Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
- Transfer to cutting board and cut diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
- Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
Notes
Adapted from Epicurious.com.
These biscotti look amazing! Chocolate is the best biscotti flavor, isn’t it? Once-baked of course. Warm. (HEAVEN.)
Pinning!
What a great looking biscotti!! Chocolate never fails 🙂
So I drooled for a while, finally whipped these up today. Didn’t fully read the ingredient list before I started. Oops. At the final step, and not a chocolate chip in the pantry. Scoured the house, substituted 1 cup chopped chocolate…. whatever I could find…. Taza organic salted almond dark chocolate discs, Hershey’s kisses and Ghiradelli 60% dark chocolate. Wow. Thanks Amy!
OMG these are really good. I used Special Dark Chocolate Cocoa
When you said you could freeze them, did you mean the dough or the cooked biscotti? If the cooked biscotti, would you cook them again after thawing? I want to make them ahead for a party 🙂
You should be able to freeze either, Hannah. If you freeze the cooked biscotti, I would warm it a bit to crisp it up.
I’ve made these 3 times already, very easy recipe, I added almonds. They’re very chocolaty and not too sweet. Perfection!
I need to try it with almonds next time, Pat. That sounds perfect!
Made them for the first time last week and they were amazing!! Im going to dry to double the recipe , because they dont last in my house .. Hope it works out well , if i double it !! Thanx for the recipe !!!
I just made these and they are delicous and very simple. I love the taste and texture. I will be making these again!!
I used chopped pecans instead of chocolate chips.. Delicious!
Oh and question, are the cookies supposed to sort of crumble as you cut it, or did I just not cook them long enough the first time??
Mine are crumbly as well.
, these have to be sliced carefully while still warm. A serrated knife should be used with a light sawing motion to get through the crust without causing it to crumble. The dough inside should be just cooked through, not wet, so when the slices are baked a second time they do not get too hard. Unless you like them overcooked.
Amy, these sound and look Amazing!! Can’t wait to try!!
Thank you
Any idea the nutrition information on these biscotti?
I have not calculated the nutritional information for this recipe.
Amy, Hi ! I’d tried out last night, it turned out so good! The taste is priceless, kids loved it and even my ‘not-a-cookie-lover’ hubby just cant stop munching! Thanks for the recipe, will keep it for sure! 🙂
Just wondering how many biscotti this recipe will make?
Just made these, turned out amazing even without the coffee. Will definitely be making these again.
Great to hear it, Ally!
My alterations:
• Used unsalted butter
• 1/2 cup sugar
• No confectioners sugar dusting
• 1/3 cup semisweet chips with a little chopped up bakers chocolate (70% cacao)
• 20 minute 2nd baking time (biscotti was too soft the first 10 min)
*final thoughts*
The biscotti look so good. They have those cracks and the slightly melted pockets of chocolate. The only other thing I would change is decrease the salt to 1/4 teaspoon. Since I added much less sugar I tasted the salt much more than I anticipated . I’ll be using this recipe as my grid in Making other biscottis. I want to try cranberry and almonds next 🙂 thanks for your recipe!
Made theses they are fu..big delish I will definitely make them again I’m mailing to my girls at college thanks
Made these today but cut them before baking because most recipes call for that……baked for 13 min. Great. Will make again.
Really! Interesting, have seen these made by many first-generation Italian/Americans, and also have seen many published recipes for biscotti, but have NEVER seen them cut before first bake. (if they are cut before baking, there is no need to bake twice.)
I’d think that would be very difficult to cut before baking. All recipes for biscotti I’ve ever seen call for cutting after initial baking and cooling. I’m soooo confused. Lol. Doesn’t sound like biscotti?!?!
These were so easy to make (Though I struggled a bit with the cutting part haha), and they are THE most delicious chocolate biscotti I have ever had. These make me look forward to my afternoon coffee even more!
These are wonderful. I have made them a few time and will be making them for gifts. I do cook them a little longer on the second time for the crispness of the cookie to be perfect for my family.
What does it mean to cut diagonally before that second baking.? I saw where you had made the biscotti and liked it.
This is a great recipe! I adapt the main recipe for other flavor biscotti. Works well!
I want to make, but I don’t understand the part about cutting diagonally before the second baking
The biscotti is baked twice. Once whole, then sliced diagonally (or straight, if desired) and baked again to crisp up.
I made these today and they are delicious. I’m not a great cook by any means but I found the recipe easy to follow and I love how they turned out.
I’m so happy to hear that, Martha. It continues to be one of my favorite treats to bake during the holiday season.