Double Chocolate Biscotti


Preparation info

  • Difficulty


  • Makes


    biscotti, depending on size

Appears in

Some people can never get enough chocolate which makes this a go-to biscotti for the chocaholic in your circle.


  • ¾ cup unsalted butter, melted, still warm
  • ½ cup cocoa, measured then sifted
  • 1 ½ cups sugar
  • 4 eggs
  • 3 tablespoons whipping cream
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 3-4 cups all-purpose flour
  • ½ cup semi-sweet chocolate in coarse chunks
  • ½ cup milk chocolate chips
  • ½ cup white chocolate chips

Finishing Touches

  • ¾ cup white chocolate, melted


Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, blend the melted butter with the cocoa. Blend in sugar, eggs, vanilla and whipping cream.

In a separate bowl, blend salt, baking powder, baking soda and flour. Stir into wet ingredients and then fold in all the chocolate. The mixture should be very thick. With wet hands, spread out onto prepared baking sheets to about 8 by 4 inches.

Bake until top seems set, around 30-40 minutes. Let cool 15 minutes. Transfer to a board and cut, on the diagonal, into wedges ½ to ¾ inch thick. Reduce oven temperature to 325°F. Transfer cookies to baking sheets and return to oven. Bake 15-20 minutes to dry, turning once midway to brown evenly. Since cookies are dark, it is difficult to see when they are done. They should seem almost dry to the touch when ready but keep an eye on them

For the coating, melt the white chocolate slowly You can spread or drizzle on melted white chocolate on one side of these baked cookies for a more gourmet look.