Chocolate biscotti is the perfect pick-me-up with your coffee. It’s easy to make and has plenty of chocolate flavor!
Chocolate biscotti is a cross between a dessert and a snack. It has all the sweetness of chocolate, but it can be eaten any time of day! Pair it in the morning with your coffee or enjoy it in the afternoon when you need a pick-me-up! I even snack on one after dinner to satisfy my sweet tooth.
Why this recipe works: It is inspired by my basic biscotti recipe. It has the perfect amount of crunchy texture that is meant to be dipped in coffee or tea. I added a bit of espresso to bring out the chocolate flavor and plenty of chocolate chips.
Overview: How to make chocolate biscotti
Chocolate biscotti is easy to make with a mixing bowl and electric hand mixer. Start by preheating your oven to 350 F and lining a baking sheet with parchment paper. Whisk the dry ingredients together and set aside. In a large bowl, beat together the sugars and butter until well combined. Beat in the eggs one at a time, then add the vanilla. Add the dry ingredients and mix just until combined. Finally, stir in the chocolate chips by hand.
Biscotti is baked in two steps. The first bake requires splitting the dough into two parts and shaping into logs that are 8-inches by 2-inches. Bake the logs for 25 to 30 minutes. Let the logs cool slightly, the use a serrated knife to cut the log into strips about 3/4-inches wide. Place cut biscotti back on the baking sheet and bake for 10 to 15 minutes, flipping halfway through. Cool completely.
How to drizzle chocolate on biscotti
Place chocolate chips in a microwave safe bowl. Microwave on 50% power level for 60 to 90 seconds, stopping every 30 seconds to stir until melted. Transfer the melted chocolate to a piping bag and make a small cut in the corner. Drizzle the melted chocolate in a diagonal line back and forth (refer to recipe video in recipe card for demo). I like to drizzle chocolate over the biscotti one at a time instead of all of them at once.
Tips for making biscotti
Biscotti is baked twice and the time between the two bakes is crucial Let the logs cool only for 10 minutes before cutting into strips. You want the logs to still be slightly warm otherwise the biscotti will turn into a crumbly mess. Use a serrated knife and cut the logs in a sawing motion. I like to cut on a diagonal for aesthetics.
During the second bake, flip the biscotti half way through so one side isn’t too crunchy. I usually wait 7 minutes before flipping. Cool the biscotti on a cooling rack (not the baking sheet). The biscotti will get crisp when cooled this way!
How do you store biscotti? Place biscotti in an airtight container and store at room temperature for up to 2 weeks. Biscotti is best enjoyed when dipped in coffee or tea.
Can you freeze chocolate biscotti? Yes, biscotti freezes well. Place biscotti in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
Biscotti is a versatile recipe and lends itself well to flavor. Start by making my classic biscotti and add a drizzle of icing on top. If you’d like more flavor, try my personal favorite, almond biscotti. It has toasted almonds in the dough! A popular recipe around the holidays is my gingerbread biscotti dipped in white chocolate.
Chocolate biscotti is enjoyed by many and makes an excellent gift because it stays fresh for so long! It’s best eaten when dipped in coffee or espresso, which complements the chocolate flavor beautifully. If you enjoyed this recipe, be sure to leave a review below and share on social media by tagging @ifyougiveablondeakitchen.
- 1 1/2 cup (187 g) all purpose flour
- 1/2 cup (48 g) cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1/4 cup (56 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (127 g) semisweet chocolate chips
- 1/2 cup (85 g) semisweet chocolate chips to melt and drizzle on top (optional)
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, espresso powder (optional), baking powder and salt. Set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract. Sprinkle the dry ingredients over the egg mixture and mix just until combined. Stir in the chocolate chips by hand.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves until are just beginning to crack on top, about 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 3/4-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
- Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 10 to 15 minutes. Transfer the biscotti to a wire rack to cool completely before serving.
- For chocolate drizzle, place 1/2 cup chocolate chips in a microwave safe bowl. Microwave on 50% power level for 60 to 90 seconds, stopping to stir every 30 seconds until smooth. Transfer chocolate to a piping bag. Cut a small hole in the corner and drizzle chocolate in a back and forth motion over the biscotti.