Chocolate Biscotti

Chocolate Biscotti

Crunchy, rich, and deeply chocolatey — this classic Italian cookie is perfect for coffee lovers, gift-givers, and anyone who enjoys a not-too-sweet treat with serious flavour.

This chocolate biscotti is everything you want from a biscotti: crisp, full of deep cocoa flavour, and sturdy enough to dip into a hot cup of coffee without falling apart. It’s made with cocoa powder, studded with chocolate chips, and baked twice for that signature snap.

Whether you're baking for the holidays or just want a homemade treat for your afternoon espresso, this recipe delivers. 

Ingredients

• 2 ¾ cups (345g) all-purpose flour

• 3/4 cup (170g) butter softened 

• ½ cup (50g) unsweetened cocoa powder

• 1 tbsp baking powder

• ½ tsp salt

• 1 1/3 cup (265g) granulated sugar

• 3 large eggs

• 1.5 teaspoon vanilla extract

• 1/2 cup (80g) semi-sweet chocolate chips or chunks

• 1/2 cup (80g) of mini chocolate chips

• Optional: ½ teaspoon espresso powder (enhances the chocolate flavour)

• Optional: ½ cup chopped almonds, hazelnuts, or walnuts

For topping (optional):

• Melted dark chocolate for drizzling

• Flaky sea salt for garnish

• Powdered sugar 

Instructions

1. Preheat and prep:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix dry ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using).

3. Mix wet ingredients:

In a large bowl, combine the butter and sugar until creamy and well combine. Then add in the eggs and vanilla extract until smooth. 

4. Combine and fold:

Add the dry ingredients to the wet and mix until a thick, slightly sticky dough forms. Stir in the chocolate chips (and nuts, if using).

5. Shape the dough:

Divide the dough in half. On the lined baking sheet, shape each half into a log about 10 inches long and 2–3 inches wide. Flatten the tops slightly with damp hands.

6. First bake:

Bake the logs for 25–30 minutes, until firm and slightly cracked on top. Let them cool on the pan for 10 minutes (important – don’t skip this step or they’ll crumble when sliced).

7. Slice and second/third
bake:

Reduce the oven to 300°F (150°C). Using a sharp serrated knife, slice the logs diagonally into ½–¾ inch thick slices. Lay the biscotti cut side up on the baking sheet.

Bake for 10 minutes, then flip and bake for another 8–10 minutes, or until crisp. Let cool completely — they’ll harden as they cool.

Optional Finishing Touch

Once cooled, drizzle with melted dark chocolate and sprinkle with flaky sea salt or crushed nuts. Let set before storing.

Storage

Store in an airtight container for up to 2 weeks. They also freeze beautifully — just wrap well and thaw at room temperature when ready to enjoy.

Variations

• Triple Chocolate: Add white chocolate chunks or swirl in melted chocolate before shaping.

• Nutty Twist: Swap chocolate chips for toasted hazelnuts or pistachios.

• Holiday Spice: Add ½ tsp cinnamon and a pinch of nutmeg for a festive twist.

• Orange-Chocolate: Stir in 1 tbsp orange zest for a citrusy contrast.

Chocolate biscotti are the perfect cookie for those who like their sweets a little grown-up — not overly sugary, with a satisfying crunch and rich cocoa depth. Dip them in your favorite brew, wrap them up for gifts, or simply enjoy one (or three) in peace.