Go Back

Everyone's Favourite Double Chocolate Biscotti

Quite possibly the best double chocolate biscotti you will ever make and taste
Prep Time25 mins
Cook Time45 mins
Keyword: Baking, chocolate, cookies


  • 240 grams unbleached AP flour (~2 cups)
  • 74 grams cocoa powder (~1/4 cup) - preferably Valrhona or Cacao Barry
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 297 grams dark brown sugar (~1 1/2 cup)
  • 66 grams granulated white sugar (~1/3 cup)
  • 57 grams unsalted butter (~4 tablespoons) at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon espresso powder Medaglia d'Oro is a good brand for this
  • 3 large eggs
  • 213 grams semi-sweet chocolate chips (~1 rounded cup) - Ghirardelli Semi Sweet Chocolate Chips are great for this recipe


  • Preheat oven to 350°F with the rack in the lower middle position. Line a half sheet (18”x13”) pan with parchment paper or non-stick silicone baking mat. The latter makes it easier for scraping/shaping the biscotti dough using a spatula.
  • Mix together and sift flour, cocoa, salt and baking soda in a medium bowl. Set aside.
  • Cream the butter, brown and white sugar together using a hand or stand mixer at medium speed for 3 to 5 minutes. Dissolve the espresso granules in the vanilla extract, then add to the mixture. Add the eggs one at a time and mix at medium-low speed until evenly incorporated. Add the flour mixture in quarter portions and mix at low speed until the dough has no patches of dry flour left. Lastly, still at low speed, pour the chocolate chips and mix until evenly distributed; about 15 seconds. You may hear some chocolate chips breaking, but that's alright. Turn off and scrape the sides and give it a quick stir.
  • The dough will be very sticky at this point. Do not attempt to scoop and shape with your hands unless you like a goopy mess. Instead, using a stiff non-stick spatula, transfer half the dough onto the lined pan on one side. With the same spatula, and perhaps another one, patiently scrape and shape into a log along the length of the pan. Make it two inches wide, leaving about 2” from both the short ends of the pan. Do the same for the other half of the dough. You will end up with two long logs on the pan with about 2.5" in between and 2" from each edge.
  • Bake in the preheated oven for about 30 minutes. The dough will spread considerably and there will be a few cracks on the top of two large cookie logs after baking. The frenshly baked cookie will bounce back when pressed lightly with your fingertips.
  • Remove from oven and cool on the pan for 10 minutes before transferring to a cooling rack to cool completely (about 1 to 1.5 hours, depending on the ambient temperature).
  • Preheat oven to 325°F. Place one of the cookie logs on a cutting board and cut into 1/2-inch slices using a sharp serrated knife (a sharp bread knife will work well for the purpose). Place the slices cut side down on the same lined baking sheet. Bake for 15 minutes and transfer on a cooling rack to completely cool. Each log will use up the entire sheet and you will have to bake the slices in two batches.
  • Want snappier and drier cookies? Turn off the oven and leave them in for another 2-3 minutes before cooling.
  • These cookies will last for a week in an airtight container, but I doubt it. The original recipe said these can be frozen for up to 3 months, but I have not successfully had any leftovers to freeze.


Additional info on ingredients:
Cocoa powder - this biscotti shines with really good ingredients. Valrhona cocoa powder will always be my first choice for this because of the depth of flavour you get, and Cacao Barry Extra Brute would be a close second.
Ghirardelli Semi-Sweet Baking Chocolate Chips - I've baked this recipe many times and tried many different chips, but I keep coming back to this because it's easy to find. 
Medaglia d'Oro Espresso Granules- depending on where you are located, you may be able to find this at your local supermarket or specialty store. This is also available at Amazon.