Chocolate Biscotti is the perfect blend of crisp texture and rich, indulgent flavor, making it an irresistible treat for any occasion. Each bite offers a satisfying crunch, complemented by the deep, velvety taste of premium chocolate. With just 15 minutes of prep and a total time of 1 hour 35 minutes, this recipe is surprisingly simple yet yields bakery-quality results. The cooling time allows the flavors to meld beautifully, creating a treat that’s as delightful with coffee as it is on its own.
These biscotti are not only delicious but also versatile, pairing wonderfully with your morning latte or as an elegant dessert. The balance of sweet chocolate and subtle nuttiness makes them a crowd-pleaser, while their sturdy texture ensures they stay fresh for days. Whether you’re baking for a gathering or treating yourself, this recipe promises a rewarding experience with every golden, chocolate-studded slice.
Ingredients for Chocolate Biscotti
- 12 Tablespoons (170 g) unsalted butter, softened (room temperature preferred)
- 1 ⅓ cups (265 g) granulated sugar
- 3 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- ½ cup (50 g) natural unsweetened cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ½ cup (85 g) semisweet chocolate chips
- ⅔ cup (113 g) mini chocolate chips (optional, but adds extra chocolatey goodness)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), combine the butter and sugar. Use an electric mixer to beat until creamy and well-combined.
- Add the eggs and vanilla extract and stir well to combine.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in 3-4 parts, stirring until the flour is completely incorporated after each addition.
- Stir in the semisweet and mini chocolate chips until evenly distributed.
- Divide the dough into two mounds on the prepared baking sheet, spacing them at least 4” (10 cm) apart. Use your hands to shape each mound into a loaf that is 12” (30 cm) long and 2” (5 cm) wide. If the dough is sticky, lightly dust your hands with flour.
- Bake in the preheated oven for 30 minutes. Remove from the oven and allow the loaves to cool completely.
- Once cooled, slice the loaves diagonally into slices that are approximately 1” (2.5 cm) thick.
- Place the slices cut-side down on the baking sheet and bake for 12 minutes. Carefully flip each slice and bake for another 10-12 minutes.
- Allow the biscotti to cool completely before enjoying. Store in an airtight container for up to a week.
Perfect Pairings: Serving Suggestions
Chocolate biscotti are a classic treat that pairs wonderfully with a hot beverage. Serve them alongside a cup of espresso, cappuccino, or hot chocolate for a cozy indulgence. For a refreshing twist, try dipping them in a glass of cold milk or a scoop of vanilla ice cream.
Storage Secrets: Keeping Biscotti Fresh
Store your biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them in a freezer-safe bag for up to 3 months. No need to thaw—just enjoy them straight from the freezer or let them sit at room temperature for a few minutes.
Creative Twists: Recipe Variations
Switch up the flavor by adding chopped nuts like almonds or hazelnuts for a crunchy texture. For a citrusy twist, mix in orange zest or swap the vanilla extract for almond extract. Feeling adventurous? Drizzle melted white chocolate over the cooled biscotti for an elegant finish.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough the night before and refrigerate it overnight. When ready to bake, let it sit at room temperature for 10 minutes before shaping. You can also bake the loaves in advance and slice and bake them the next day for fresh, crispy biscotti.
Essential Equipment for Biscotti Success
For best results, use a stand mixer or hand mixer to cream the butter and sugar smoothly. A sharp serrated knife is key for cleanly slicing the baked loaves. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Chocolate Biscotti
Ingredients
- 12 Tablespoons unsalted butter softened
- 1 ⅓ cups granulated sugar
- 3 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ½ cup semisweet chocolate chips
- ⅔ cup mini chocolate chips see note
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
- Add eggs and vanilla extract and stir well to combine.
- In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
- With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
- Stir in chocolate chips.
- Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
- Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
- Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
- Allow biscotti to cool completely before enjoying.