Chocolate biscotti is a great snack that can be enjoyed anytime and is perfect for the holiday season. Here is an easy Chocolate biscotti recipe that is simple to follow and yields a delicious and indulgent treat.
Plus, you can customize it with your favorite add-ins, like different chocolate types, nuts, or dried fruits. This chocolate biscotti is perfect for munching, dipping, and dunking into your coffee or tea. If you are a chocolate lover, this recipe is for you!😉
How to Make Chocolate Biscotti
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees and line a 13″ x 18″ Baking Sheet with parchment paper; set aside. In the bowl of a stand mixer or a large mixing bowl and handheld electric mixer, cream butter, salt, and sugars on medium speed until light and fluffy, about 2 minutes; scrape down the sides of the bowl with a rubber spatula.
Add the eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and mix until incorporated. Mix flour, baking soda, and cocoa powder in a medium bowl. Add dry ingredients to wet ingredients and stir together until just combined.
Mix in chocolate chips if using. Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide, and 1 inch tall. Place the logs on the prepared baking sheet.
Bake until the logs are firm to the touch and sound hollow when tapped for 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove them to a cutting board and slice crosswise with a serrated knife ¾ inch thick. You should have about 30 biscotti.
Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you'll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies.
Then flip and bake for another five minutes until the bottoms are equally crispy. Let cool on the baking sheet for a few minutes, then transfer the Chocolate Biscotti to a wire rack to cool completely. Serve!
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Recipe
Easy Chocolate Biscotti
Ingredients
- 1-¾ cups plus 2 tablespoons all-purpose flour , spooned and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g (1 stick / 8 tablespoons) unsalted butter , at room temperature
- ¾ cup light brown sugar , packed and leveled off
- 2 tablespoons granulated sugar
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 1 cup Bittersweet chocolate chips such as Ghiradelli
Instructions
- Preheat the oven to 350 degrees and line a 13″ x 18″ Baking Sheet with parchment paper; set aside.
- In the bowl of a stand mixer or a large mixing bowl and handheld electric mixer, cream butter, salt, and sugars on medium speed until light and fluffy, about 2 minutes; scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and mix until incorporated. Mix flour, baking soda, and cocoa powder in a medium bowl. Add dry ingredients to wet ingredients and stir together until just combined. Mix in chocolate chips if using.
- Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide, and 1 inch tall. Place the logs on the prepared baking sheet.
- Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove them to a cutting board and slice crosswise with a serrated knife ¾ inch thick. You should have about 30 biscotti.
- Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so that the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you'll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies.
- Then flip and bake for another five minutes until the bottoms are equally crispy. Let cool on the baking sheet for a few minutes, then transfer the Chocolate Biscotti to a wire rack to cool completely. Serve!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
