Double Chocolate Biscotti

Rich, crunchy, and utterly decadent, these Double Chocolate Biscotti are a chocolate lover’s dream come true. With intense dark chocolate and a hint of walnut (if you choose), these twice-baked treats are perfect for dunking in your favorite hot beverage or enjoying on their own.

Ready Time

1 hrs 20 mins

Yields

8 servings

Ingredients

1 cup unsalted butter, softened
1 3/4 cups white granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsweetened cocoa powder
1 cup chopped dark chocolate chips or chunks
1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and white granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the teaspoon of vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Stir in the unsweetened cocoa powder, chopped dark chocolate chips or chunks, and if using, the chopped walnuts. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches in diameter.

Place the logs onto the prepared baking sheet, leaving about 2 inches of space between them.

Bake for 25-30 minutes or until the edges are set and the centers are still slightly soft. Remove from the oven and let cool for 10 minutes.

Reduce the oven temperature to 325°F (165°C).

Using a sharp knife, cut each log into 1-inch slices. Place the slices, cut side down, on the baking sheet.

Bake for an additional 10-12 minutes or until crispy and golden brown.

Remove from the oven and let cool completely on a wire rack. Store in an airtight container.

Notes

Use high-quality cocoa powder for the best chocolate flavor. You can toast the walnuts in a 350°F oven for 5-7 minutes or until fragrant to bring out their flavor.

For a crisper biscotti, bake the slices for 12-15 minutes.

If you prefer a chewier biscotti, bake for 10 minutes. To ensure the biscotti doesn’t become too crunchy, check on them after 10 minutes and every minute thereafter.

For a variation, try using milk chocolate chips or adding a teaspoon of espresso powder to intensify the chocolate flavor.

Store the biscotti in an airtight container for up to 2 weeks or freeze for up to 2 months.