Chocolate Biscotti

Flour & Fame
by Flour & Fame
16 Pieces
1 hr 18 min

Looking for a simple but elegant baked good to gift this season? Look no further. Years ago, I thought biscotti was too hard to make but after some research and recipe development, I realized it's relatively easy. These crunchy, chocolate biscotti with mini chocolate chips are simply scrumptious! They pair perfectly with a morning cup of coffee as well as satisfy daily dessert cravings, making them a versatile baked good to gift to any household. In addition to being super easy to make, they store well and look luxurious in any packaging! So get creative, crafty and crunchy with this biscotti recipe! Bonus - if you want to make them even fancier, you can melt any chocolate (white, dark, milk, etc.) and dip half of the biscotti in the melted chocolate to create a simple coating.

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Recipe details
  • 16  Pieces
  • Prep time: 25 Minutes Cook time: 53 Minutes Total time: 1 hr 18 min
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  • 1 ¾ cups | All-purpose Flour
  • ½ cup | Unsweetened Cocoa Powder
  • 1 teaspoon | Baking Soda
  • 1 teaspoon | Kosher Salt
  • 1 stick | Unsalted Butter (room temperature)
  • 1 cup | Granulated Sugar
  • 2 large | Eggs
  • 2 teaspoons | Vanilla Extract
  • 1 cup | Mini Semisweet Chocolate Chips

Line baking sheet with parchment paper.
Preheat oven to 350° F and place rack in the center of oven.
Sift flour, cocoa powder and baking soda in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick and sticky. Add chocolate chips and mix until incorporated.
Lightly flour surface and use spatula to scrape dough out onto surface. Add more flour on top and form into ball. Roll out ball into somewhat flat log that is about 3-inches wide by 1-inch tall by 15-inches long.
Carefully transfer to prepared baking sheet and bake for 35-38 minutes until quite firm. Let biscotti log cool for 5-10 minutes but no longer. Once cooled, use a sharp knife to cut ¾-inch slices diagonally. Return sliced biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Remove from oven, rotate other cut side down and bake for an additional 5 minutes.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
Flour & Fame
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