These twice-baked chocolate biscotti cookies are tougher than your average cookie without being too tough, nor are they too sweet (though they are more indulgent than the traditional biscotti I shared earlier in the week).
Today’s version is double chocolate, a chocolate cookie base studded with lots of chocolate chips. While they could certainly be enjoyed as a dessert dunked in milk, these chocolate biscotti make a wonderful complement to your morning coffee; because really, who doesn’t love chocolate for breakfast? 😉
I’m not one to withhold chocolate, so let’s get right into it!
What You Need
If you’re like me, you’ll most likely have all of these ingredients on hand already, which means you can have chocolate biscotti in no time! Here are a few of the key ingredients you’ll need today:
Butter. As with the majority of my recipes, I prefer to use unsalted butter in this chocolate biscotti recipe. Bring your butter out of the fridge ahead of time so it has time to soften.Sugar. Granulated sugar makes these biscotti sweet without being too sweet.Eggs. Just like with your butter, you’ll want to set your eggs out ahead of time so they have time to come to room temperature (they incorporate a lot easier that way!). Vanilla and salt. For flavor! Flour. Use all-purpose flour and make sure you know how to measure flour properly. If you accidentally add too much, your biscotti will turn out drier than they should be. Cocoa powder. I like to use regular, natural cocoa powder. If you’d prefer to use Dutch process cocoa, you can–the flavor will just be deeper and darker. Chocolate chips. A blend of regular and mini semisweet chips adds the perfect pops of sweetness in these chocolate biscotti. If you’d prefer to use just one size or even a different kind (white chocolate would be delicious too!), feel free.
SAM’S TIP: This is a variation of my traditional biscotti; I published a chocolate version a few years ago, but I felt it needed some improvements and updates. The original recipe used walnuts, and I’ve included notes in the recipe to add nuts if you’d like to do that. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Biscotti
SAM’S TIP: Compared to my traditional biscotti, these chocolate biscotti require a bit more time in the oven to become completely crisp all the way throughout. If your slices appear soft/moist/under-baked after removing them from the oven–don’t remove them! Just bake them a bit longer. Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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