These crunchy cookies are a twist on classic Italian biscotti. I used a chocolate dough as the base and folded in plenty of chocolate chips for an extra-rich flavor. Unlike traditional twice-baked biscotti, these are slightly more tender and may not be ideal for dunking. A touch of orange zest brightens the chocolate — omit it if you prefer a purely chocolate profile.

Buon appetito!
Deborah Mele

Double Chocolate Biscotti

Yield:
Makes 4 Dozen

Prep Time:
20 minutes

Cook Time:
35 minutes

These chocolate biscotti are studded with chocolate chips for chocolate lovers everywhere.

Table of Contents

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Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons finely grated orange peel (optional)
4 ounces unsweetened chocolate, melted and cooled
1 to 1 1/2 cups semi-sweet chocolate chips

Instructions

Melt the unsweetened chocolate in a double boiler or microwave, then set it aside to cool slightly.
Whisk together the flour, baking powder and salt in a bowl and set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until light and creamy.
Add the vanilla, grated orange peel (if using), melted chocolate and the eggs, mixing until combined.
Stir in the dry ingredients until just blended, then fold in the chocolate chips.
On a lightly floured surface, divide the dough in two. Shape each portion into a loaf about 11 inches long and 2 inches wide. Transfer to a lightly greased baking sheet.
Bake in a preheated 350°F (175°C) oven for 20–25 minutes, until the loaves feel firm to the touch.
Let the loaves cool for 10 minutes, then slice with a serrated knife into 1/2-inch slices.
Arrange the slices cut-side down on the baking sheet and bake an additional 5–10 minutes, until golden and dry. This second bake will crisp the biscotti.
Cool completely and store in an airtight container to maintain crispness.

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