Double Chocolate Biscotti | Pour a hot coffee and prepare to dunk this delicious double chocolate biscotti. What’s better with coffee than a crunchy cookie? Especially one with double chocolate? We’ll pack in some cocoa, some dark chocolate chips, and to bring out those flavors - some instant coffee. Perfect for your Christmas cookie tray.
A second baking is the trick to this special crispy cookie
So it’s only a few days before Christmas, and I’m still excitedly baking holiday goodies. I've got shortbread cookies, peppermint swirls, and truffles. If you need something easy, tasty, and impressive try this Double Chocolate Biscotti. If you've never made biscotti before, get ready to learn how to make it with this easy recipe. Biscotti is a simple recipe to make, it just needs a second bake and that's what makes it crispy and special.
This chocolate biscotti recipe is perfect for holiday guests, a cookie swap, or for stealing a quiet moment with a cup of coffee before you put your Christmas turkey in the oven.
If you love Biscotti, I have a few biscotti recipes, with a new Christmas biscotti coming in December. Try my Gingerbread Biscotti for this holiday season. Drizzle it with icing and pop on some cute little gingerbread men sprinkles for a really special treat. These cookies are a perfect make ahead recipe also because they keep well at room temperature for a few weeks, so you can make them a day or two ahead of when you need them.
Ingredients you need for this recipe
- Baking Basics: Eggs, butter (melted), sugar, flour, baking powder, and salt
- Dark Cocoa Powder: I use Hershey's Special Dark Cocoa Powder because it's my favorite.
- Chocolate Chips: I use dark chocolate chips
- Instant Coffee: I love adding coffee to my chocolate baking - the two go hand in hand for me
- Dark Chocolate Cocoa Powder: I love the richness of dark cocoa powder. Try regular cocoa powder if you'd like.
- Dark Chocolate Chips: Again, I really like dark chocolate. If you don't, you could try semi-sweet chocolate baking chips. You can also use chocolate chunks.
- Try some other add-ins if you like, such as slivered almonds or orange zest.
- Turn this recipe into a triple chocolate biscotti by drizzling over milk or white chocolate on top of the cooled cookies.
How to Make Biscotti
Start by preheating the oven to 400°F. Line a cookie sheet with either parchment paper or a silicone baking mat like this one from Silpat that I always use.
To make this recipe for chocolate biscotti, we'll make the easy dough. First, melt the butter and then cool it. It should be about room temperature, so you can put it in the fridge for a few minutes after melting. Just don't leave it in there too long.
Next, add the eggs and sugar to the melted butter and mix it all up. You can make this dough by hand or in a stand mixer. Sift the flour and the dark cocoa powder into the bowl. Add the baking powder and salt on top of the flour and mix.
In a separate small bowl, mix together the hot water and the instant coffee granules. Add this to the dough and mix together.
At this point, you can stir in the chocolate chips, or save them to scatter on top. I did a bit of both. Pressing the chocolate chips in on top makes these biscotti cookies look extra fancy.
How to bake biscotti
Turn the dough out onto the prepared cookie sheet. Use a spatula or damp hands to form the dough into a 4x10 inch rectangle. (Scatter chocolate chips on now if doing so, and press them in a little bit).
Bake for 25 minutes and then remove from the oven and let cool for 20 minutes. To turn them into cookies, use a serrated knife to slice the dough into 1 inch thick strips. Turn the strips on their sides on the cookie sheet. Bake for 10 minutes and then flip each strip over and bake for another 10 minutes (don't worry about the ends having only one flat side, it's fine if they just bake on one side.)
Let the cookies cool and get crispy. Serve with a hot drink, such as coffee or with hot chocolate for little ones.
Questions About Making Biscotti
Biscotti is a twice-baked Italian cookie. It's a bit dry and crunchy (compared to a basic chocolate chip cookie). Biscotti is usually not too sweet and often dipped in coffee.
Biscotti cookies keep in an airtight tin at room temperature for about two weeks. These cookies also freeze well, for three months.
Double Chocolate Biscotti
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Melt the butter and then let it cool. Add the eggs and the sugar and whisk everything together.
- Sift in the flour and cocoa powder. Add the baking powder and salt. Stir.
- Mix together the instant coffee and hot water and then add to bowl. Stir together until combined.
- Stir in the chocolate chips (Or leave them to dot on top instead. I did both).
- Use a spatula to turn the dough out onto the prepared cookie sheet. Use the spatula or wet hands to flatten the dough into a 4x11 inch rectangle. (Dot chocolate chips not if using this method, pressing them in a little bit).
- Bake for 25 minutes. Remove from the oven and let cool for about 20 minutes. Carefully place the cookie log onto a cutting board. Cut into inch wide strips.
- Turn each strip on its side. Don’t worry about the two ends.
- Bake for ten minutes, then flip each cookie over and bake for another ten. Let cool then serve.
Nutritional information is an estimate. Values vary based on products used.
This post was originally posted on December 23, 2019. Updated November 30, 2020 to provide clearer information.