Dark chocolate biscotti is not just for the Christmas holidays! Yes, biscotti make great gifts but it also makes great coffee break snacks.
Dark chocolate with chocolate chips biscotti is a scrumptious indulgent treat. I’ve been addicted to biscotti ever since I discovered how easy it is to make.
You will be seeing way more varieties of this divine little cookie coming to the blog.
Dark Chocolate Biscotti Video
Why You’ll Love These
- Double chocolate biscotti are made for dunking in coffee or hot chocolate.
- The perfect crunchy texture and is loaded with chocolate.
- Makes great gifts during the holidays!
- Biscotti is super easy to make!
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room temperature eggs and butter.
- Biscotti is baked twice the first cooling should only be about 10 minutes. You want the chocolate biscotti to still be warm when slicing, otherwise, it will crumble.
- Slice with a bread knife using a sawing motion.
- Be sure to flip the biscotti when baking the second time
- Place on a wire rack to cool completely. The biscotti will harden as it cools.
- Toss in some almonds.
- Drizzle some melted white chocolate over the tops of the dark chocolate biscotti.
How to Make Dark Chocolate Biscotti
Preheat the oven to 350 degrees F. Prep a large baking sheet with parchment paper.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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.
Add flour mixture to butter mixture and mix to form a stiff dough. Fold in chocolate chips until combined.
Divide the dough in half.
Flour or slightly wet your hands and form dough into two slightly flattened logs on the prepared baking sheets, each approximately 12 inches long and 2 inches wide.
Bake 30-35 minutes, or until slightly firm to the touch.
Let cool for 5-10 minutes. (long enough to easily handle) Slice on the bias about 3/4″ thick. Lay back on the baking sheet flat side down and bake another 10 minutes or until firm and crisp.
Let cool completely. Brew your cup of coffee or espresso and enjoy it.
Biscotti needs to be baked twice. That’s the secret to their crunchy texture.
Once the biscotti are completely cooled store in an air-tight container at room temperature for up to 2 weeks.
Absolutely! Biscotti freezes beautifully. Once cooled completely transfer to a freezer-safe, air-tight container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving at room temperature.
More Biscotti Recipes
Dark Chocolate Biscotti Recipe
- 2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet mini chocolate chips
- Preheat oven to 350-degrees F. Prep a 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.
- Add flour mixture to butter mixture and mix to form a stiff dough. Fold in chocolate chips until combined.
- Divide dough in half. Flour or slightly wet your hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
- Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes, or long enough to handle easily.
- Transfer to cutting board and cut diagonally into 3/4 inch slices.
- Arrange biscotti, cut sides down, on the baking sheet and bake for about 10 minutes, or until crisp.
- Cool on a rack.