Easy Chocolate Biscotti
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!😉
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
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Then, transfer them to an airtight container or a sealable plastic bag. It's important to store them in a cool, dry place at room temperature. Properly stored biscotti can last up to 2 weeks, maintaining their texture and flavor. Ensure the container is tightly sealed to prevent moisture from getting in, which can cause the biscotti to lose their crunchiness.
To reheat: Preheat your oven to 350°F (175°C). Place the biscotti on a baking sheet in a single layer and bake them for about 5 minutes. Keep an eye on them to avoid over-baking or burning. Once warmed, remove them from the oven and let them cool slightly before enjoying. Reheating the biscotti will help restore their crispness and enhance their flavors. However, they are typically enjoyed at room temperature, and you can dip them in coffee, tea, or other beverages without reheating.
Make-Ahead
You can make the Chocolate Biscotti dough and store it in an airtight container in the refrigerator for up to 24 hours before baking. This is a great option if you want to prepare the dough in advance and bake the biscotti fresh when you're ready to enjoy them. Shape the dough into logs, wrap them tightly in plastic or foil, and store them in the fridge until you bake.
When you're ready to bake, remove the dough from the fridge, let it come to room temperature for about 10-15 minutes, and then proceed with the baking instructions. The result will be freshly baked, delicious biscotti you can enjoy anytime!
How to Freeze
Chocolate Biscotti dough can be frozen for up to 3 months: Shape the dough into logs, wrap them tightly in plastic or foil, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and proceed with the recipe. Baked Chocolate Biscotti freeze well for up to 3 weeks. Allow the chocolate biscotti to cool completely before double wrapping them in foil and freezing them in resealable plastic bags for up to 3 weeks—Thaw overnight on the countertop before serving.
Nutrition Facts
Easy Chocolate Biscotti
Amount per Serving
Calories
175
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
28
mg
9
%
Sodium
108
mg
5
%
Potassium
145
mg
4
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
2
g
4
%
Vitamin A
49
IU
1
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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