These crispy chocolate biscotti cookies have a double dose of chocolate and are made for dunking into a warm drink.
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.
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!
Other biscotti recipes:
- 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
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- 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.
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.
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.