Double Chocolate Chip Biscotti
Indulge your sweet tooth with these irresistible Double Chocolate Chip Biscotti, a perfect treat for chocolate lovers! This crunchy Italian-inspired cookie is made with rich cocoa powder and studded with velvety chocolate chips for a double dose of chocolatey goodness. Baked twice for that signature crisp texture, these biscotti are perfect for dipping into your morning coffee or evening tea. With a prep time of just 20 minutes and a batch yielding 18 perfectly portioned cookies, they’re an easy-to-make yet elegant dessert or snack. Plus, they store beautifully in an airtight container for up to two weeks, making them a great make-ahead treat for any occasion. Whether you're a fan of classic Italian pastries or looking for a sweet twist, these Double Chocolate Chip Biscotti will not disappoint!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.25 cup Unsalted butter, room temperature
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet or dark chocolate chips
- 1 tablespoon Milk (optional, for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and unsalted butter until light and fluffy.
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Gradually add the dry mixture into the wet mixture, mixing until just combined.
Fold in the chocolate chips carefully to distribute them throughout the dough.
Lightly flour a clean surface and transfer the dough onto it. Shape the dough into a log approximately 12 inches long and 3 inches wide. If the dough is too sticky, lightly dampen your hands or dust with a bit of flour.
Transfer the log to the prepared baking sheet. For a shinier finish, brush the top with a thin layer of milk (optional).
Bake in the preheated oven for 25–30 minutes, or until the log is firm to the touch.
Remove from the oven and allow the log to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the log diagonally into 3/4-inch thick biscotti pieces.
Lay the slices cut-side down on the baking sheet and return to the oven. Bake for an additional 10–12 minutes on one side, then flip them over and bake for another 10–12 minutes on the other side.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will harden as they cool.
Store the biscotti in an airtight container for up to two weeks. Serve with your favorite coffee or tea for the perfect snack!
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
