Chocolate/ Cookies/ Dessert

Chocolate Biscotti

June 14, 2020

These crispy chocolate biscotti cookies have a double dose of chocolate and are made for dunking into a warm drink.

Chocolate Biscotti

Biscotti are classic Italian cookies that are twice-baked to be extra crunchy. They are perfect for dunking, with an oblong shape that softens in a warm beverage, like coffee or hot chocolate. The classic almond biscotti is the traditional flavor, but it was only a matter of time before my not-so-secret love of chocolate had me tweaking the recipe.

For these chocolate biscotti recipe I swap some of the flour with cocoa powder and fold in chocolate chips and hazelnuts instead of almonds. If you’re also a chocolate lover like me, then these chocolate biscotti are made for you.

How To Make Chocolate Biscotti

Biscotti are a great weekend baking project, since they need two separate bakes to get perfectly crisp and crunchy. Your kitchen will smell amazing by the time they are done, with chocolatey aromas wafting throughout your house.

To start, you sift together the dry ingredients and set them aside. You want everything evenly distributed before adding to the dough. In a mixer, whisk the eggs on high speed until light and pale in color. This will take about 2 minutes and is an important step to give height to the chocolate biscotti.

Once whisked, reduce the speed to low and add in the sugar, melted butter and vanilla extract. Mix until combined, and then add the flour mixture in 2 separate additions, until a dough starts to form. Fold in the chocolate chips and hazelnuts. Be careful not to overmix your dough since you want a light and crispy cookie and not a hard and dense one.

Chocolate Biscotti

Forming and Baking (Twice) Biscotti

For the first bake, turn out your dough onto a floured surface and shape into a ball. Divide into 2 equal pieces, shaping each half into a 14 x 2.5-inch rectangle. Bake for 25 minutes, until slightly risen, firm to the touch and you can see some cracks beginning to form on the top.

Let the chocolate biscotti halves cool for 30 minutes before slicing and baking again. Using a serrated knife, slice each half on the diagonal into ½ inch slices. Return the slices cut-side up to the baking sheet and bake for another 15 minutes until crisp.

The longer the chocolate biscotti stay in the oven the crisper they become, so if you like them softer you can remove them earlier from the oven. Serve with a warm drink for dunking, like coffee or hot chocolate, or just eat them by themselves. I can’t resist a chocolate biscotti with my morning cup of coffee!

Chocolate Biscotti

Other biscotti recipes:

4.41 from 5 votes
Chocolate Biscotti
Chocolate Biscotti
YIELD: 40 cookies

  • 1 1/2 cups (210g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/4 cup (1/2 stick or 55g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) dark or milk chocolate chips
  • 3/4 cup (75g) slightly toasted hazelnuts
  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs on high speed until light and pale in color, about 2 minutes. Reduce speed to low, and slowly add sugar, melted butter and vanilla extract. Continue mixing just until all ingredients are combined. On low speed, add flour mixture in 2 additions and mix just until combined and a dough starts to form. Fold in chocolate chips and hazelnuts.
  4. On a lightly floured surface, with slightly wet hands, form dough into a ball. Divide into 2 equal pieces. Shape each half into a 14×2.5-inch rectangle and place them on the baking sheet, spacing them 4 inches apart. Bake for 25 minutes or until slightly risen, firm to the touch, and the top begins to crack. Let cool on a wire rack for 30 minutes. Using a serrated knife, cut logs into ½-inch slices. Return slices cut-side up to the pan in a single layer. Place pan in the oven and bake for 15 minutes until crisp. The longer they stay in the oven, the harder they become. Allow cookies to cool completely on a wire rack.

  5. Cookies keep in an airtight container at room temperature for up to a week. They can be frozen for up to 2 months and thawed overnight in the fridge or for two hours at room temperature. 

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  • Reply
    June 16, 2020 at 4:14 am

    I just made these, the whole house smells amazing!!! Taste and texture are prefect

  • Reply
    June 17, 2020 at 6:32 am

    Can you do more babka recipes? Can’t wait to hear back from you!

  • Reply
    June 20, 2020 at 1:55 am

    I have made alot of your recipes and every time i make them i want to try more of your recipes. All your recipes are perfect. My family loves them.
    I am definitely going to try this biscotti now.

    • Reply
      June 29, 2020 at 2:29 am

      Thank you so much Saara! I’m so happy you enjoy the recipes 🙂

  • Reply
    July 22, 2020 at 9:39 am

    Excellent recipe, a bit difficult to place the bater on the tray, but comes out delicious, great taste
    Thank you

  • Reply
    Yanti Kam
    September 22, 2020 at 2:26 pm

    Hi Shiran – just wondering if you would still recommend this recipe if I don’t have a stand mixer and can only whisk by hand? I tried your cranberry & orange biscotti recipe and they were a hit. Thank you!

    • Reply
      October 4, 2020 at 2:59 am

      Yes you can 🙂

  • Reply
    November 23, 2021 at 1:31 pm

    I have made many of your recipes before and they have been great. This dough really was difficult. VERY wet and hard to shape into the 2 logs. I weighed and measured all my ingredients. The bake time was longer on the 1st bake too. The smell is great and the batter tasted amazing. When tested was your dough super sticky too? Thanks!

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