Double Chocolate Biscotti
Indulge in the ultimate chocolate lover’s treat with this Double Chocolate Biscotti recipe, featuring rich cocoa powder and melty semi-sweet chocolate chips in every bite. These crisp, twice-baked Italian cookies are easy to make and perfect for dunking into coffee or tea. With a lightly crunchy texture and optional egg wash and coarse sugar coating for added sparkle and sweetness, these biscotti strike the perfect balance between gourmet indulgence and everyday comfort food. Ready in just over an hour and packed with double the chocolatey goodness, this recipe is a must-try for home bakers looking to elevate their cookie game. Plus, they store beautifully, making them an excellent make-ahead snack or gift idea for any occasion.
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Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 2 units large eggs
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 1 unit egg (for egg wash, optional)
- 2 tablespoons coarse sugar (for topping, optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
Step 3
In a separate large bowl, combine the granulated sugar, melted butter, eggs, and vanilla extract. Whisk until smooth and creamy.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a stiff dough forms. Avoid overmixing.
Step 5
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
Step 6
Transfer the dough onto a lightly floured surface. Divide it in half, then shape each portion into a log approximately 10 inches long and 2 inches wide. Flatten the tops slightly.
Step 7
Place the logs onto the prepared baking sheet, leaving about 2 inches of space between them. If desired, brush the tops with a beaten egg and sprinkle coarse sugar for extra shine and crunch.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the logs feel firm to the touch and have small cracks on the surface. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
Step 9
Using a serrated knife, carefully slice the logs into 1/2-inch-thick diagonal slices. Arrange the slices cut side down on the baking sheet.
Step 10
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices over and bake for another 10 minutes, or until dry and crisp.
Step 11
Remove the biscotti from the oven and let them cool completely on a wire rack. The biscotti will continue to harden as they cool.
Step 12
Store in an airtight container at room temperature for up to 2 weeks. Enjoy with coffee, tea, or as a standalone snack!
Nutrition Facts
| Serving size | (881.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3078.1 |
| Total Fat 116.0g | 0% |
| Saturated Fat 66.0g | 0% |
| Cholesterol 686.2mg | 0% |
| Sodium 1257.4mg | 0% |
| Total Carbohydrate 522.3g | 0% |
| Dietary Fiber 57.9g | 0% |
| Total Sugars 247.2g | |
| Protein 75.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 269.6mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 2286.3mg | 0% |
Source of Calories