Double Chocolate Chunk Biscotti Recipe

Heat the oven to 340°F (170°C). Line a baking sheet with parchment paper; it helps for the second bake too.

Beat the butter, margarine, and sugar together for 1–2 minutes, just until evenly combined.

Add eggs one at a time, mixing briefly after each. Stop once the batter looks smooth and cohesive.

In a separate bowl, whisk flour, cocoa, and baking powder. Add to the wet mixture in 2–3 additions and stir with a spatula.

Stir in the chocolate chunks. Mix only until they’re distributed to keep the biscotti tender inside.

Move the dough onto the lined sheet. With lightly floured hands, shape into 2 long logs about 1 inch (2–3 cm) thick.

Bake for 25–30 minutes at 340°F (170°C). The logs should feel set when gently pressed; they’ll firm up more later.

Let the logs cool for 10–15 minutes. Using a sharp knife, slice on a diagonal into 1/2–3/4 inch (1–1.5 cm) pieces.

Lay slices cut-side down on the sheet. Bake at 300–320°F (150–160°C) for 20–25 minutes, flipping halfway so both sides dry out.

Cool completely on a rack. Store in an airtight container to keep them crisp for days.