Double Chocolate Chunk Biscotti Recipe
This double chocolate chunk biscotti recipe is baked once as a log, sliced, then baked again to dry and crisp up. With a short ingredient list and clear steps, it’s an easy dessert to keep on hand for coffee or tea.
Ingredients
For the dough
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 340°F (170°C). Line a baking sheet with parchment paper; it helps for the second bake too.
Mix fats and sugar
Beat the butter, margarine, and sugar together for 1–2 minutes, just until evenly combined.
Add the eggs
Add eggs one at a time, mixing briefly after each. Stop once the batter looks smooth and cohesive.
Combine dry ingredients
In a separate bowl, whisk flour, cocoa, and baking powder. Add to the wet mixture in 2–3 additions and stir with a spatula.
Fold in chocolate
Stir in the chocolate chunks. Mix only until they’re distributed to keep the biscotti tender inside.
Shape into logs
Move the dough onto the lined sheet. With lightly floured hands, shape into 2 long logs about 1 inch (2–3 cm) thick.
First bake
Bake for 25–30 minutes at 340°F (170°C). The logs should feel set when gently pressed; they’ll firm up more later.
Cool briefly and slice
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.
Second bake to crisp
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 and store
Cool completely on a rack. Store in an airtight container to keep them crisp for days.