Double Chocolate Chunk Biscotti
Submitted by todavis
Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.
YIELD
32 slicesPREP
20 minCOOK
40 minREADY
2 hrsDouble chocolate biscotti work on two fronts: cocoa powder darkens the dough into something close to a brownie, then chunks of white chocolate and chopped semisweet land like pockets of melty contrast in every slice. These are dunker cookies, designed to drink up an espresso without falling apart.
The twice-bake is the whole point. First, log-shaped dough goes in hot to set and rise. After an hour of cooling, a serrated knife glides through clean diagonal slices without crushing them. The second bake at lower heat dries the cookies through so they snap rather than bend.
Stop the second bake the moment the surface looks matte and dry to the touch. Push it longer and you’ll get rubble. Stored airtight, they hold for a week on the counter or six months in the freezer, making them a smart batch cookie for gifting.
Pro Tips
- Cool the logs fully before slicing. A warm log tears under the knife and the chocolate chunks smear.
- Use a long serrated bread knife and a sawing motion, not pressure.
- Stand the slices upright on their cut sides for the second bake to dry both faces evenly, or flip halfway as written.
- For extra contrast, drizzle cooled biscotti with melted white chocolate.
Variations
- Add a teaspoon of espresso powder to the dough for a mocha edge.
- Swap the white chocolate chunks for toasted hazelnuts or chopped almonds.
- Stir in dried cherries with the chocolate for a Black Forest spin.
Ingredients
Directions
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened.
Add sugar, cocoa, and baking powder; beat until combined.
Beat in the eggs.
Beat in as much of the flour as you can.
By hand, stir in any remaining flour, chopped white baking bar, and semisweet chocolate.
Divide dough in half.
Shape each portion into a 9 inch long log.
Place logs about 4 inches apart on a lightly greased cookie sheet.
Flatten logs slightly until about 2 inch wide.
Bake in a 375 oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Cool on the cookie sheet on a wire rack 1 hour.
With a serrated knife, cut each log diagonally into ½ inch thick slices.
Lay slices, cut side down, on an ungreased cookie sheet.
Bake slices in a 325 oven for 8 minutes.
Turn slices over; bake for 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake).
Cool thoroughly on a wire rack.
Store the biscotti in an airtight container at room temperature for up to 1 week or freeze, in a freezer container, for up to 6 months.
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