Name: Double Dark Chocolate Biscotti
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1/2 cup plus 2 tbsp Dutch-process cocoa powder; 2 tsp baking powder; 1 tsp instant espresso powder; 4 tbsp unsalted butter, room temperature; 1 cup granulated sugar; 3/4 tsp kosher salt; 2 large eggs, plus 1 large white beaten, divided; 1 tbsp vanilla extract; vegetable oil spray; 4 oz bittersweet chocolate chips; 1/4 cup turbinado sugar

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Crunchy, rich dark chocolate biscotti with deep cocoa flavor— easy to make, and perfect for dipping in espresso or topping gelato.

Why I love them:

These chocolate biscotti are everything I love in a cookie—deeply chocolatey, crisp, and rich, like the caramelized edges of a brownie. I fold in plenty of dark chocolate chips and just a touch of espresso powder to deepen the flavor, then finish each log with a generous sprinkle of crunchy turbinado sugar.

They’re perfect for dipping in espresso, cappuccino, or even hot cocoa (the whole point of a biscotti is that it won’t dissolve when dunked), but honestly, I love them just as much on their own. When baked properly, they’re airy and crisp without being rock-hard—each bite shatters, melts, and leaves that lingering dark chocolate flavor behind.

If you’re as obsessed with chocolate as I am, try my chocolate budino—it’s like the center of a truffle—or my chocolate panna cotta. Both are rich, elegant Italian desserts that pair beautifully with a cup of coffee and a plate of biscotti.

How to make them:

2_whisk dry ingredients for biscotti — 1. Whisk together dry ingredients.

3_cream butter and sugar, mix in eggs and vanilla — 2. Cream butter and sugar; beat in egg and vanilla.

5_mix chocolate chips into biscotti batter — 3. Mix in dry ingredients, then chocolate chips.

6_how to shape biscotti — 4. Shape into 2 logs. Freeze 15 minutes.

7_sprinkle chocolate biscotti logs with sugar — 5. Brush with egg wash, and sprinkle with turbinado sugar. Bake 30 minutes, or until set.

8_how to cut chocolate biscotti — 6. Cool 10–15 minutes, then slice ½-inch thick on a diagonal. Bake another 40–50 minutes, until dry and crunchy.

Tips for perfect chocolate biscotti:

Use Dutch-processed cocoa powder. It has a smoother, less acidic flavor and gives the biscotti a deeper chocolate color. I love Cocoa Barry Extra Brute—it’s rich and balanced without bitterness.
Shape evenly. Sketch two 6x3-inch rectangles on parchment, flip the paper, and use the outlines as a guide to shape the dough into tidy logs. This keeps the biscotti uniform and helps them bake evenly.
Cut with care. After the first bake, let the logs cool for about 10 minutes. Use a sharp serrated knife and saw gently halfway through before pressing straight down. Wipe the blade clean after each cut to prevent tearing.
Dry them out slowly. The second bake is where the biscotti become crisp and snappy. Go low and slow—anywhere from 40 to 55 minutes—until they’re firm and dry to the touch. They'll crisp up even more when they cool.
Flavor variations. Fold in ¼ cup finely chopped nuts like hazelnuts, almonds, or pecans for a little crunch and flavor.
Bonus tip: Crumble leftovers over vanilla bean or stracciatella ice cream for an instant Italian-style sundae.

Double Dark Chocolate Biscotti

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Crunchy, rich dark chocolate biscotti with deep cocoa flavor— easy to make, and perfect for dipping in espresso or topping gelato.

Author: Indi Hampton
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Yield: about 2 dozen biscotti
Category: Cookies
Method: Baked
Cuisine: Italian

Ingredients

1 ¼ cups all-purpose flour, plus more for dusting
½ cup plus 2 tbsp Dutch-process cocoa powder
2 tsp baking powder
1 tsp instant espresso powder
4 tbsp unsalted butter, room temperature
1 cup granulated sugar
¾ tsp kosher salt
2 large eggs, plus 1 large white beaten, divided
1 tbsp vanilla extract
vegetable oil spray
4 oz bittersweet chocolate chips
¼ cup turbinado sugar

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Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Place flour, cocoa powder, baking powder, and espresso powder in a medium bowl. Whisk to combine; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and salt on medium speed until lightened, about 3 minutes.
Add eggs and vanilla beat until combined, scraping down sides of bowl as needed. Add the dry ingredients and mix on low speed until combined, about 1 minute. Stir in the chopped chocolate.
Transfer dough to a floured surface and divide in half. Use floured hands (the dough will be very sticky) to form each half into 6-inch x 3-inch rectangles on the parchment paper. Spray your hands with oil spray and smooth the tops and sides, they should be about 1 inch tall. Chill in the freezer for 15 minutes.
Brush tops and sides with egg wash and sprinkle with coarse sugar. Bake for 30- 35 minutes, or until edges are set and tops are beginning to crack.
Let cool on the baking sheet for 10- 15 minutes. Meanwhile, reduce oven temperature to 275°F.
Transfer to a cutting board and use a sharp chef’s knife (or serrated knife) to cut straight down through the log, on the bias, into ½-inch thick slices.
Lay slices cut side down on sheet pan and bake until toasted and dry, flipping halfway through, about 45 minutes. Let cool completely.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1 biscotti
Calories: 132
Sugar: 11g
Sodium: 99mg
Fat: 5.9g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1.1g
Protein: 2.1g
Cholesterol: 21mg