Chocolate biscotti, dotted with chocolate chips, is a chocolate lovers dream come true in this Double Chocolate Biscotti.
If you are a dessert loving, cookie loving, sugar loving person, but you need something easy to bake. Biscotti is the answer.
You don't have to worry about them being light and fluffy or most or any of those things that I find so elusive when I bake.
I also love that while some biscotti recipes are rich and decadent, most are surprisingly low in calories and fat.
Biscotti gives me the sweet taste that I crave with satisfying crunch as I bite into them. They're even better dipped in coffee, though I lose the crunch.
- All purpose flour - sometimes I reduce the amount by ¼ cup and use ¼ cup of whole wheat flour. If you're curious about subbing whole wheat flour for all purpose this article How to Substitute Whole Wheat Flour for All Purpose from Better Homes and Gardens has good information.
- Unsweetened cocoa powder.
- Semisweet chocolate chips - try to find the mini chips if you can, but regular chips will work.
- Baking powder, baking soda, salt.
- Vanilla extract - I use my easy homemade vanilla extract.
- Eggs - you are going to use 2 large eggs and just the egg whites from the 3rd egg.
- Cooking spray or parchment paper - I usually try to use parchment paper.
Step by Step Instructions.
You're going to love how easy it is to make this chocolate biscotti recipe!
It's basically done similar to a muffin, where you mix the dry ingredients, then the wet ingredients, combine and bake! No mixer required!
Preheat the oven to 350°F.
Line a baking sheet with parchment paper (my preferred method) or spray with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, chocolate chips, baking powder, baking soda and salt.
Expert tip - to measure flour, lightly spoon it into the measuring cup and then level off the top with a knife.
In a larger bowl, whisk together the vanilla extract and the eggs. Add the dry ingredients to the wet ingredients and use a strong wooden spoon to combine.
The dough may appear very dry. I like to divide it in half in the bowl and then roughly shape it into logs on the baking sheet. Just keep pressing and shaping from the sides and top until you get logs that are about 12 inches long and ½ inch high.
Bake for 22 minutes and then remove and cool on a wired rack for 10 minutes.
Cut each loaf into ½ inch slices and stand them back up on the baking sheet.
Bake for 15 more minutes and then remove from the oven and allow them to cool on a wire rack.
Store in an airtight container or they also freeze beautifully!
How easy was that? And so delicious! Everyone loves this double chocolate biscotti! It tastes so decadent, but is pretty low in calories!
I've been making this recipe since I first discovered it in an old 2009 Cooking Light Annual. It is definitely a tried and true recipe!
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Double Chocolate Biscotti
- Preheat oven to 350°F.
- To measure the flour, spoon it lightly into the measuring cups and level with a knife. In a medium bowl combine the flour, sugar, cocoa, chocolate chips, baking powder, baking soda, and salt. Whisk together.
- In a large bowl, whisk together the vanilla extract and eggs. Add the flour mixture to egg mixture and stir to combine. Divide the dough in half and pat out two 12 inch loaves, about ½ inch thick, on a baking sheet coated with cooking spray (I used parchment paper).
- Bake for 22 minutes. Remove from oven and cool on a wire rack for 10 minutes. Cut each loaf diagonally into ½ inch slices. Stand them back up on the baking sheet and return to the oven to bake for an additional 15 minutes. Remove from oven and let cool on a wire rack.
- Store in an airtight container.