These crispy and decadent double Chocolate Biscotti are perfect for breakfast or tea, and so simple to make from scratch!

Few can rival the simple elegance of biscotti when it comes to cookies. These Italian cookies are known for their crispiness and crunch and are the perfect match for a cup of coffee, tea, or milk.
This recipe takes the standard biscotti recipe a few steps further, and adds rich, indulgent chocolate to the mix! These double Chocolate Biscotti are made with cocoa powder and plenty of chocolate chips!
Want to make them triple chocolate biscotti? Wait for the cookies to cool completely, then dip the chocolate chip biscotti in even more melted chocolate!
Don’t forget to check out our recipe for Almond Biscotti, and try some other Italian cookies, like Pizzelle and Ricotta cookies too.
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Chocolate Biscotti Recipe Highlights
- Classic Italian Recipe – Channel your inner Italian grandma with this recipe! It’s a traditional recipe that lets you cook with your hands, and like so many delicious Italian recipes, the final result will be so worth the little bit of hands-on time.
- Lots of Chocolate – Chocolate biscotti are almost like a crispy brownie, with rich cocoa powder and chocolate chips in every delicious bite.
- Perfect for Gifting – The hard, firm texture of biscotti makes them perfect for giving away. They travel well, are easy to ship, and can be stored longer than soft cookies.

Chocolate Biscotti Ingredients

Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour: Use all-purpose flour to give the biscotti the perfect amount of structure.
- Cocoa Powder: Unsweetened cocoa powder gives these biscotti their dark color and chocolatey flavor.
- Baking Soda and Baking Powder: To give the cookies some lift in the oven.
- Sugar: Granulated sugar adds sweetness, but also gives these cookies their firm, crisp texture.
- Butter: The flavor of fresh, unsalted butter cannot be beat! Be sure to let the butter soften to room temperature before starting the recipe.
- Eggs: It’s important to let the eggs come to room temperature too! They will mix into the batter much more smoothly this way.
- Mini Chocolate Chips: To add extra chocolate to every single bite! These are chocolate chocolate biscotti after all!
- Vanilla Extract: Pure vanilla extract enhances the flavor of the cocoa in the best way.
How To Make Chocolate Biscotti
Start by preheating your oven to 325°F (160°C), or 130°C for a fan oven. Line a sheet tray with parchment paper.








Top Tips
- The dough will be soft. This is normal! Use your hands to shape the dough into log shapes. If you find it really difficult, you can chill the dough for 30 minutes or so and try again.
- Try to make things even. It’s best if your dough logs are about the same size and shape, and that the biscotti pieces are the same thickness. Do your best, but don’t stress too much. The rustic shape of the biscotti is one of its defining features.
- For slicing, a large, sharp chef’s knife will be your best tool. A dull knife could squish the dough too much and leave you with flat cookies.
- Try making them thinner. More delicate biscotti can be made if you slice the logs into thinner pieces. Bake them for only 5-10 minutes per side.
- Mix-ins. Add up to a half cup of chopped nuts like almonds, pistachios, or walnuts to the dough. This recipe would also be delicious with some dried cranberries or white chocolate chips.
- Add More Chocolate! Interested in making triple chocolate biscotti? Try melting some semi-sweet chocolate chips and drizzling the chocolate all over the finished, cooled biscotti. You can also dip one end into the chocolate and then into chopped nuts or sprinkles!

How to Store Biscotti
Once baked and cooled, biscotti should stay fresh in an airtight container at room temperature for up to a week or more.
The key to this long storage time is that the biscotti need to be very dry and completely cool before you wrap them up. Any moisture will cause them to get soft more quickly.
Chocolate biscotti can also be frozen for up to 3 months!
Other Amazing Italian Cookies to Bake
- Italian Cookies
- Pizzelle
- Chocolate Pizzelle
- Ricotta Cookies
- Italian Butter Cookies
- Italian Wedding Cookies
- Cannoli

Recipe FAQs
Should My Biscotti Be Hard?
Yes! This type of cookie should be crisp, dry, and crunchy. This makes them perfect for dunking into coffee, milk, or tea!
Should I chill biscotti dough before baking?
I developed this recipe specifically so that it doesn’t require any chilling! If your ingredients start at room temperature, the dough will be at the perfect temperature once you’re done mixing it up. Only chill the dough if it seems especially difficult to handle.
Why are my biscotti crumbling when I cut them?
Baking the biscotti for too long during the first baking could cause them to be too dry and difficult to slice. You can test for doneness the same way you’d test a cake, with a toothpick.
They will also crumble if you don’t let them cool down completely before slicing, so be patient!
Do I have to slice biscotti on a diagonal?
You don’t technically need to slice the biscotti logs on the bias, but the cookies will be longer and prettier that way.
Double Chocolate Biscotti are a classic Italian favorite and the best way to enjoy some chocolate for breakfast. Save this recipe, you’ll want to make a batch very, very soon!
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