Chocolate Chocolate Chip Biscotti

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If you’re a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.

If you're a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie. Chocolate Chocolate Chip Biscotti

Easy to recognize by their long crescent shape. When hard and crispy, it’s perfect for dipping into your coffee. A moister biscotti, which is how I like my biscotti, is perfect to eat by itself or with a glass of (fat free) milk. A few other favorites are Pistachio Cranberry Biscotti, Chocolate Pistachio Biscotti, and Pumpkin Hazelnut White Chocolate Biscotti.

Biscotti is baked twice, first it’s shaped into a log and baked, then it’s sliced on an angle and and baked a second time. Traditional biscotti contains no butter or oil and has a crispy, crunchy texture. This is the cookie you want to dip into your java. Adding just a little butter transforms this into the most addictive cookie you’ll probably ever make.

I asked my Facebook fans which recipe they preferred, the one with or without butter and the results were 50/50… so I’m posting both.

This is the butter free version. This was more of an experiment I wasn’t planning on posting. I cut them too soon, so the chocolate chips smeared a bit but I didn’t care because these weren’t going to make it to the blog. I had them on my counter and my daughter, the chocoholic in the house, came home from school and must have tasted one and raved about them. Asked me to pack them in her lunch for snack. My non-dieting skinny teen liked these!

A lot!!

Ate them all!! So they made the cut.

If you're a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.

If you're a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.

Look out for tomorrow’s Chocolate Pistachio Biscotti Recipe (with butter)!

If you're a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.
Print WW Personal Points
5 from 1 vote
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Chocolate Chocolate Chip Biscotti

100.9 Cals 1.9 Protein 18.2 Carbs 2.9 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 24 servings
COURSE: Dessert
CUISINE: American
If you're a chocolate lover, then these chocolate chocolate chip biscotti cookies are the perfect grown up cookie.

Ingredients

  • 1-2/3 cup all purpose flour
  • 1/2 cup good quality unsweetened cocoa powder, got mine at Trader Joe's
  • 1-1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup superfine sugar, you can put sugar in food processor
  • 3/4 cup dark chocolate chips
  • 2 large eggs
  • 1 large egg white

Instructions

  • Preheat oven to 375°.
  • Line two baking sheet with parchment paper.
  • Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl.
  • Add chocolate chips and mix.
  • Gradually add eggs and egg whites to the mixture and combine to make a dough. (If dough is too dry add one more egg white)
  • Divide the dough into two or three loafs.
  • Place on the lined baking sheets and bake 20 minutes. (If the dough is too sticky to form with your hands, you can use a wooden spatula to transfer it onto the baking sheets)
  • When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works good for this).
  • Return to the baking sheets fitting as many as you can. You may need to do this in batches.
  • Bake the biscotti for another 3-4 minutes on each side. (less time for if you like it softer)

Notes

Makes around 24

Nutrition

Serving: 1biscotti, Calories: 100.9kcal, Carbohydrates: 18.2g, Protein: 1.9g, Fat: 2.9g, Saturated Fat: 2g, Cholesterol: 17.5mg, Sodium: 41mg, Fiber: 1.1g, Sugar: 10g
WW Points Plus: 3
Keywords: biscotti cookies, chocolate chip biscotti recipe, Chocolate Chocolate Chip Biscotti, chocolate chocolate chip cookies

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58 comments

  1. Can you substitute almond or coconut flour for the APflour? If yes, do I still need the baking powder?

    Thank you.

  2. 5 STARS — for this one!!!! WOW!!! What an easy recipe with DELICIOUS results! I did add the extra egg white — and I will admit – this was the PERFECT breakfast!

    I would add, wet your hands a bit when forming the loaves …just a little – it helps to shape them!
    What a home run!
    Can;t wait to make the Pistachio Biscotti!

  3. Hey Gina,
    I was wondering why these biscotti don't require any butter but the cranberry/pistachio ones do? I'm hoping to be able to make them soon, they both look divine! Thanks!

  4. I just made these and they turned out perfect. First biscotti attempt ever.

    I mixed the dough by hand and it wouldn't stick together at all. Figuring my eggs were a little small, I went up to to four whites and two yolks. A little elbow grease later, problem solved. Don't have a food processor, so I didn't superfine the sugar.

    There didn't seem to be enough dough to make two, much less three biscotti loaves, but I did two really flat 9x3in loaves anyway. While they were baking I read the Chocolate Pistachio recipe and learned they were supposed to be 8×1.5in because they spread and rise. So my biscotti ended up abnormally wide. Would be extremely helpful to have the measurements included in THIS recipe.

    Cutting with a serrated edge using a single slice was a breeze. They toasted great. 21 slices. I'll be cutting thinner next time.

  5. Made them, and they were delicious. Used two medium eggs, and 60g of egg whites (2). Dough was very sticky for me. Only made one loaf but cut them in 15 (with a serrated knife, just out of the oven), then in halves, so I had 30 biscottis, worth 2pp each (put it through recipe builder to check).

    Delicious. Had a friend over for lunch, and she is not aware that we are doing WW. She had 3 of them for dessert (with your strawberry-rhubarb compote, which is also delicious). Then she had another 2 with tea. So I'm glad they made the cut!

  6. Mine did not come out well at all. It was NOT sticky, in fact it was so dry I couldn't get it to stay together, I even used the extra egg white. Any idea what i did wrong?

  7. Fantastic. 🙂 I will say I was a little intimidated by the phrase "cut gently," but after trying sawing (not right), chopping (not right), I finally figured out how it was done. Super tasty! Thanks for the awesome recipe.

  8. I think I messed up.. my dough wasn't that sticky and when I cooked them they aren't crispy and don't taste very good =/ I think I used too much egg white.. I have just one very big carton of it so I did 1 cup of it and I think it might have been a bit too much.. I wonder if I cook it longer will it get crispy and not matter..

  9. I LOVE these! I cut back on the choc chips to 1/2 cup and added some dried cherries and chopped walnuts. YUMMY! I had trouble cutting them w/out them crumbling but I think I didn't let them cool enough. Another batch is in the oven. Thank you.

  10. Hey Gina, I'm a frequent lurker of your blog and I figured I'd finally try out one of your recipes! They're currently baking in the oven right now, but I've already noticed that my batch did NOT yield 24 biscotti…in fact, I only got around 13 initially, but then they broke down the middle while I was flipping them resulting in 24 or so very small, ugly little cookies. How did yours turn out so pretty, and how big are they supposed to be??

    Thanks,

    Sofie

  11. Hi Gina,
    I just made this recipe on only got 10 slices! lol I'm going to have to break them all in half! Thanks for the great recipes!
    Kim

  12. Mmm delicious!! I just made 2 batches – one with cocoa powder and one without. The one with the cocoa I had to add an extra egg white, but they both turned out amazing!! Thank you so much, I'm definitely remembering this recipe for the future!!

  13. Hi Gina..I noticed that some people said these were okay to freeze….I want to get a jump start on holiday baking..what is the best way to freeze/defrost these so they keep their crunchiness (I like to give them with a DD gift card for dunking!)

  14. They can be a bit difficult to cut, using a large bread knife in a back and forth motion I think works best. Baking them a second time makes them crispy.

  15. Not sure what I did wrong with these today,mine turned out to be crumbly when cutting and were almost like a crunchy brownie…first time with biscotti! Taste great but definatly does not look like yours! After baking for 20 mins. what are the loaves supposed to be like? I think mine were under done….

  16. just made these and they are DELICIOUS!!! My mom is famous for her biscotti and I think these taste just as good. They are rich and satisfying! I love the chocolate and i want to use the recipe but make some changes to create a skinny lemon almond biscotti. Thank you so much!