Double-Chocolate Biscotti

Double-Chocolate Biscotti

This is the perfect treat with a cup of coffee, tea, or a tall glass of cold milk!
Course Dessert
Servings 2 dozen pieces


  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa
  • ½ cup semi-sweet mini chocolate chips
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg white


  • Preheat oven to 350°.
  • Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
  • Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk.
  • Add flour mixture to egg mixture; stir until well blended (it will take time for the dough to come together, but keep stirring!).
  • Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray.
  • With floured hands, shape each dough half into a 12" long, by 2" log; pat to ½" thickness.
  • Bake at 350° for 22 minutes. Remove logs from baking sheet; cool 10 minutes on a wire rack.
  • Cut each log into 12-14 pieces. Carefully arrange the slices on their sides on the baking sheet.
  • Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in the center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack. 


Recipe from Cooking Light Magazine.