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Chocolate biscotti have cocoa in the dough, chopped hazelnuts in the mix and chocolate chips baked into the slices, to ensure a beautiful flavor in every bite. The texture is typical of these cookies – dry and crisp with a dense crumb, which is what gives biscotti its distinctive crisp nature. The hazelnuts break up the dense texture with contrasting crunch, the dipped end adds a thicker chocolate layer. Enjoy homemade chocolate biscotti with a cup of coffee for delicious dunking.
Why You’ll Love It
These perfect chocolate biscotti are crisp cocoa cookies with chopped hazelnuts, baked-in chocolate chips and a rich chocolate-dipped finish.
Dry crisp texture: The cookies offer a firm, crisp bite.
Chocolate in more than one form: Cocoa goes into the dough, chocolate chips go into the mix and melted chocolate coats one end, for a rich flavor.
Hazelnut texture: The chopped nuts break up the dense crumb and add a crunchy contrast.
They’re giftable too: Make extra and package some up in cellophane or in a cookie jar for a thoughtful homemade gift.
Also try my pistachio biscotti, cranberry orange biscotti, chocolate pudding cookies and chocolate fudge cookies.
Best Double Chocolate Biscotti Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter and sugar: These form the base of the dough and keep the crumb tender and rich.
Eggs: To bind the dough and help the logs hold together for slicing.
Vanilla and almond extracts: Vanilla rounds out the cocoa, while almond extract strengthens the hazelnut flavor. The almond is optional if you want to omit it, but I like the way it fortifies the nutty taste.
Flour, cocoa powder and baking powder: These create structure and give the biscotti their dark cocoa base. Don’t use baking soda here, as biscotti don’t need a big rise like fluffier baked goods. Also, use unsweetened cocoa powder, not sweetened.
Milk: This adds enough moisture to bring the chocolate dough together.
Hazelnuts and semi-sweet chocolate chips: Hazelnuts add crunch and the chocolate chips give bursts of melted chocolate inside the biscotti.
Coconut oil for the dip: More chocolate melts into a coating that sets on the outside of each slice. I find coconut oil is the best oil to temper the chocolate, making it smooth and glossy. You can use regular or mini chocolate chips. I usually choose milk chocolate chips for my baked biscotti, but have been know to use dark chocolate sometimes!
How to Make Chocolate Biscotti
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the base: Beat the butter and sugar until smooth and slightly fluffy, then mix in the eggs, vanilla extract and almond extract if using.
Mix the dry ingredients: Whisk together the flour, cocoa powder, baking powder and salt in a second bowl.
Make the dough: Add the dry ingredients to the wet mixture, stir in the milk and fold in the hazelnuts and chocolate chips with a spatula.
Shape the logs: Divide the biscotti dough in 2, place it on a prepared baking sheet and flatten each one into a log shape.
Bake the logs: Bake until the tops look dry and the centers feel firm when pressed lightly.
Cool and slice: Let the logs cool, then cut them diagonally with a sharp serrated bread knife.
Bake the slices again: Return the slices to the lined baking sheet and bake until the cut sides are dry and crisp.
Dip in chocolate: Cool the biscotti fully, melt the chocolate with the coconut oil and dip one end of each slice.
Let them set: Wait until the chocolate layer has set, then serve and enjoy.
Substitutions and Variations
Nut swap: Almonds or pistachios can replace the hazelnuts.
Extract change: You can leave out the almond extract if needed, though the nut flavor will be less pronounced.
Salted butter: If you don’t have salted butter, reduce the amount of salt in the recipe slightly.
Chocolate change: Try white chocolate chips or dark chocolate chips.
Zest them up: I sometimes add some orange zest to this delicious recipe for a fruity touch.
Softer texture: Reduce the second bake for a couple of minutes if you prefer less crunch.
Gluten-free flour swap: Use a 1:1 gluten-free baking flour that already contains xanthan gum. The dough may need an extra splash of milk if it looks too dry after mixing. I recommend taking care when slicing for the second bake, as gluten-free biscotti can be a bit more delicate before they fully crisp.
Serving Suggestions
With a coffee: A gingerbread latte cocktail, pistachio latte or iced oat milk shaken espresso would all be good. This cinnamon dolce latte is one of my favorites for dunking!
With another drink: Try a hot chocolate or even Vino Santo (fortified Italian wine) for dunking.
On a cookie tray: Pair your homemade chocolate biscotti with contrasting cookies, perhaps some turtle cookies or canestrelli cookies.
How to Store
Store: Keep in an airtight container at room temperature for up to 1 week. They should stay crisp. You can also refrigerate them for up to 2 weeks, although the chocolate coating will firm up more.
Freeze: I usually make double because they freeze well in an airtight container for up to 2 months.
Thaw: Let them thaw at room temperature before serving.
Top Tips
Don’t skip the parchment: Omitting parchment paper makes your biscotti cookies likely to stick.
Cool before slicing: The logs are more likely to crumble if you cut them while still too warm.
Use a serrated knife: A gentle sawing motion is less likely to crush the biscotti. I like to sharpen mine first for sharp precision!
Watch the second bake: That second round in the oven is what dries the slices and gives them the right texture.
Add only a little flour if needed: Too much extra flour while shaping can dry out the dough.
Double Chocolate Biscotti FAQs
The second bake dries the slices and gives them their crisp texture.
Cooling helps the logs firm up, so the slices are less likely to break.
Yes. Shorten the second bake slightly for a less crisp texture.
Italian Chocolate Biscotti Recipe
Chocolate Biscotti
Equipment
Ingredients
For the Biscotti Dough
- 6 Tablespoons unsalted butter, softened
- 1 Cup granulated sugar
- 2 eggs, large
- 1 Teaspoon vanilla extract
- ¼ Teaspoon almond extract
- 2 ¼ Cups all-purpose flour
- ⅓ Cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- ½ Teaspoon kosher salt
- 2 Tablespoons whole milk
- ¾ Cup roasted hazelnuts, roughly chopped
- ½ Cup semi-sweet chocolate chips
For the Chocolate Dip
- 12 Ounces semi-sweet chocolate chips
- 1 Tablespoon coconut oil
To Garnish
- ¼ Cup roasted hazelnuts, chopped
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Prepare the Cookie Dough
- In a large bowl, cream together the softened unsalted butter and granulated sugar until smooth, creamy, and slightly fluffy, 2 or 3 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla extract and almond extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Add milk and mix just until the dough comes together.
- Fold in chopped hazelnuts and ½ cup chocolate chips until evenly distributed.
Shape the Biscotti Logs
- Bring the dough together into a ball with your hands.
- Divide the dough into two equal portions and shape each into a log about 9 inches long and 2½ to 3 inches wide on the prepared baking sheet, leaving space between them.
- Lightly flatten the tops, making the logs about ¾ inch thick, so they bake evenly.
Bake the Biscotti
- Bake at 350°F for 32 to 35 minutes until the tops look dry and matte, the edges are set and the logs feel firm when gently pressed in the center.
- If the center still feels soft or gives too much when pressed, continue baking in 2-minute increments.
- Remove from the oven and let the logs cool on the pan for 20 minutes. This cooling time is important, so they slice cleanly.
Bake the Biscotti Again
- Reduce the oven temperature to 325°F.
- Transfer the logs to a cutting board and use a sharp serrated knife to slice them diagonally into ¾-inch-thick pieces, using a gentle sawing motion.
- Return the slices, cut side down, to the baking sheet and bake at 325°F for 7 or 8 minutes.
- Flip and bake for another 7 or 8 minutes, until dry and crisp on the edges.
- Let the biscotti cool completely on a wire rack. They’ll keep firming up as they cool.
Dip Them in Chocolate
- In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
- Dip each biscotti partway into the melted chocolate, let excess drip off and place onto parchment paper to set completely.
- Sprinkle over hazelnuts before the chocolate sets, so they stick.
Notes
Cool before slicing: The logs are more likely to crumble if you cut them while still too warm.
Use a serrated knife: A gentle sawing motion is less likely to crush the biscotti. I like to sharpen mine first for perfect precision!
Watch the second bake: That second round in the oven is what dries the slices and gives them the right texture.
Add only a little flour if needed: Too much extra flour while shaping can dry out the dough.
Nutrition
Double chocolate biscotti are delicious baked cookies you’ll love dunking in your coffee. They’re crisp, cocoa-rich and full of chopped hazelnuts and chocolate chips. The dipped chocolate gives the end of each slice a thicker finish and a bit more bite. Serve these Italian cookies with coffee and you can enjoy classic biscotti with a combination of crisp crunch and firm chocolate coating.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
