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Double Chocolate Biscotti

  • Author: Mavis Butterfield



2 cups flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
2 tablespoons warm water
1 cup semi-sweet chocolate chips


Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt. Set aside.

In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla extract and water and mix well. Slowly add in the flour mixture and stir until combined. Fold in chocolate chips.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.

Bake 30 minutes. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 325. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 10 more minutes, or until crisp and dry, flipping halfway through bake time. Cool completely before serving or storing in an airtight container.