Double Chocolate Biscotti

Image copyright LindsayAnnLoft

I made these for Christmas and they were a hit. I think biscotti is a perfect excuse to have cookies for breakfast. I hope everyone had an enjoyable holiday, do yourself a favor and bake these before new years day and everyone’s resolutions start! Or save them for Valentine’s day. You will love them.

Double Chocolate Biscotti

  • 2 Cups all-purpose flour
  • 1/2 Cup unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Stick unsalted butter at room temperature
  • 1 Cup sugar
  • 2 Large eggs
  • 2 Cups semisweet chocolate chips


  1. Preheat the oven to 350 degrees and cover a large cookie sheet with parchment paper.
  2. In a bowl, stir together the flour, cocoa powder, baking soda and salt.
  3. In a mixer, cream butter and sugar at medium speed until light and fluffy.
  4. On a low speed, add the eggs until combined.
  5. Slowly add the dry mixture, mix on low until combined and then add chocolate chips until evenly distributed.
  6. With well floured hands, divide the dough in two equal parts. Form each ball into a rectangular log which will be approximately 10 inches by 2 inches.
  7. Bake for 35 minutes.
  8. Allow cookie to cool on baking rack, do this carefully to avoid breaking the cookie.
  9. While the cookie is still slightly warm, cut diagonally with a serrated knife. Use a a firm and direct motion when cutting in order to avoid cracking the cookie. Make each piece approximately 3/4 inch wide.
  10. Place sliced biscotti on a cookie sheet, this works well if you have a cooling rack placed on the cookie sheet so that both sides can toast.
  11. Bake for 15 minutes or until crisp.
  12. Allow biscotti to cool.
  13. If desired, melt chocolate in a double boiler and dip the cookies in so that half of the biscotti is covered. Allow chocolate to set on a piece of wax paper.
  14. Enjoy!

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