If you’re a chocolate lover, these Chocolate Chocolate Chip Biscotti are an irresistible, grown-up cookie — rich, chocolatey, and perfect for dipping in coffee or enjoying on their own.
Chocolate Chocolate Chip Biscotti
Biscotti are twice-baked cookies traditionally shaped into long logs, sliced, then baked again until crisp. Classic biscotti are dry and crunchy, ideal for dunking in coffee or tea. For those who prefer a slightly moister bite, this recipe keeps the interior tender while still producing a satisfying crunch on the outside. The double chocolate flavor comes from unsweetened cocoa in the dough and a generous amount of dark chocolate chips throughout.
This particular version is made without butter, which yields a lighter, more traditional biscotti texture. A small amount of butter in other versions will produce a richer, softer cookie; both variations are delicious. I originally experimented with this butter-free batch without planning to post them, but they disappeared fast — my daughter, a devoted chocolate fan, ate several and insisted they be packed for lunch. That’s the best kind of approval.
These biscotti are straightforward to prepare and store well, making them a great make-ahead treat for gatherings or a quiet afternoon with coffee. Below you’ll find ingredients, clear instructions, and helpful tips for slicing and baking so your biscotti turn out perfectly every time.
Recipe Overview
Yield: 24 biscotti | Prep: 15 mins | Cook: 30 mins | Total: 45 mins
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup good-quality unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 3/4 cup superfine sugar (or granulated sugar processed briefly in a food processor)
- 3/4 cup dark chocolate chips
- 2 large eggs
- 1 large egg white (plus an extra white if the dough seems too dry)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar until fully combined.
- Stir in the dark chocolate chips so they are evenly distributed through the dry ingredients.
- Gradually add the eggs and egg white to the dry mixture, stirring until a dough forms. If the dough feels too dry and crumbly, add the extra egg white and mix until it comes together.
- Divide the dough into two or three equal portions and shape each into a long, slightly flattened loaf on the prepared baking sheets. If the dough is sticky, use a wooden spatula or lightly floured hands to shape it.
- Bake the loaves for about 20 minutes, until set. Remove from the oven and let cool until they are easy to handle but still warm.
- Using a serrated knife, slice each loaf on the diagonal into 1/2-inch-thick slices. A clean, gentle sawing motion yields the best slices without smashing the chocolate chips.
- Arrange the slices cut side down on the baking sheets and bake again for 3–4 minutes per side. Reduce the time slightly if you prefer softer biscotti; increase it for a crunchier texture.
- Cool completely on a wire rack before serving. The biscotti will firm up as they cool.
Tips & Serving Suggestions
– Use a serrated bread knife to slice the loaves cleanly; wiping the blade between cuts helps prevent dragging melted chocolate across each slice.
– For the best chocolate flavor, choose a high-quality unsweetened cocoa and good dark chocolate chips.
– Serve with espresso, drip coffee, or a glass of milk. Biscotti are also excellent alongside dessert wine for a more indulgent pairing.
– Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
Variations
Try adding chopped nuts (pistachios or hazelnuts), dried cranberries, or orange zest for a twist. If you prefer a richer texture, substitute 2–3 tablespoons of softened butter for part of the eggs or add a tablespoon of oil.
Notes
Makes approximately 24 biscotti. Adjust the second bake time for softer or firmer biscotti to suit your taste.
Nutrition (approx. per biscotti)
Calories: 101 kcal • Carbohydrates: 18.2 g • Protein: 1.9 g • Fat: 2.9 g • Fiber: 1.1 g • Sugar: 10 g