Double Chocolate Biscotti

Try this easy Chocolate Biscotti recipe for the best crunchy breakfast cookie! Serve these crunchy cookies with vegan hot chocolate, tea, or coffee. This is the best biscotti recipe ever! Why? Because it’s double chocolate and vegan (made without eggs or dairy).

A hand holds a chocolate biscotti cookie and is dipping it in a pink mug with chai latte in it.

I’m not much of a coffee drinker so the biscotti is a late-life love affair for me. Other than chewing on my daughter’s teething biscuits, I’ve never been a fan of the hard cookie.

Soft and Chewy should have been my middle name. But then again, I’m glad my mom went with Adele instead.

And one thing I like about vegan biscotti recipes? They’re made without eggs or dairy…and it’s completely permissible for them to be a little lower in sugar. I think that means you can eat more. At least that’s the way I like to think about it.

What is Biscotti?

A biscotti is an Italian cookie that means twice baked. This process creates a very crisp cookie. The double baking process was used as a form of preservation.

How to Make Chocolate Biscotti

It’s easy to make any biscotti recipe chocolate! Let’s get started.

  1. Cream together the butter and sugar until light and fluffy.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  2. Mix in vegan egg replacers (ground flax seed and cornstarch).
  3. Stir together dry ingredients.
  4. Mix dry ingredients in with the rest of the batter.
    A chocolate flour mixture is poured into a stand mixer bowl with a creamed butter mixture.
  5. Stir in chocolate chips.
  6. Shape the dough into two loaves and bake.Looking down on a loaf of cookie batter shaped into a log on a baking pan.
  7. Remove from the oven and mist with water and then slice.
    Biscotti have been sliced and are on a pan waiting for a second bake.
  8. Return the slices to the oven and bake until crunchy.
  9. Cool and then dip or drizzle in chocolate.
    A hand holds a crisp chocolate cookie, dipping it in melted chocolate.

The thing I’ve come to love about this chocolate biscotti is that it’s nice and crispy through and through, but the chocolate chips add just a touch of tenderness.

Having tenderness surrounded by a bunch of crispy just makes it all the more pleasurable. Like I say, chocolate biscotti cookies are easy to make and it’s a perfect way to start the day.

Chocolate-Dipped Biscotti

Imagine the perfect crunchy cookie dipped in chocolate. That’s what you’ll get with these tasty cookies. Why? Because the cookies are double baked until good and crispy. You’ll love dipping them in chocolate because not only does it look amazing, but when you dip it in a hot beverage the chocolate melts ever so slightly, creating a creamy texture in every bite!

A stack of chocolate cookies sits in front of more cookies in the background and a pink mug full of hot tea.

Storage Tips

Store biscotti in an airtight container. It will keep for up to 10 days at room temperature or up to 20 days in the fridge. You can freeze biscotti in freezer-safe bags or containers for up to 3 months.

Flavor Options

You can mix up the flavor of these breakfast cookies by changing out the almond extract for the following:

  • Hazelnut – Make chocolate hazelnut biscotti by adding up to a teaspoon of hazelnut extract to the batter.
  • Almond — There’s already some almond extract in this recipe, but you can add slivered almonds to the batter or press them into the wet chocolate before it sets. Everyone loves chocolate almond biscotti!
  • Orange — Add a bit of orange zest to the chocolate before dipping the baked cookies to add some amazing orange flavor.
  • Mint — You can add around 1/8 teaspoon or mint extract to the melted chocolate before dipping the cookies. That will make these biscotti taste like a Thin Mint Cookie. Divine!
A biscotti sits on the edge of a mug full of hot tea. There's a place with more biscotti in the background.

Frequently-Asked Questions

What is chocolate biscotti?

You can make biscotti using a number of flavors, from orange, to almond, to chocolate. Add cocoa powder and/or chocolate chips to the batter to make your favorite biscotti chocolate.

How do I keep biscotti from cracking?

Using the right oven temperature for the first bake is an important step in preventing biscotti from cracking. Spritzing the freshly baked loaves with water and allowing them to cool slightly before slicing also helps.

More Chocolate Cookies

If you love this chocolate biscotti recipe, you’ll want even more chocolate cookie recipes to dip in your coffee. Here are some favorites:

Crunchy cookies sit next to a mug full of hot tea.
A hand is dipping a chocolate biscotti into a cup of hot chai tea.

Double Chocolate Biscotti

Fall in love with these Chocolate Biscotti cookies with chocolate chips inside and drizzled over the top. The crispy cookie is even better when surrounded and infused with chocolate. It's a perfect way to start the day.
5 from 4 votes
Course: Breakfast
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 30
Calories: 115kcal


Chocolate Topping


For the Biscotti:

  • Preheat oven to 350°F/175°C. Prepare a baking sheet by lining it with parchment paper.
  • Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugar and beat again until light and fluffy. Add the flax, cornstarch, milk, and extract. Beat again to combine.
  • Add the flour, baking powder, and cocoa powder to the bowl and beat on low speed to combine. Stir in the chocolate chips.
  • Transfer the dough to the prepared baking pan. Divide the dough in half and pat it into two logs, approximately 9×2 inches. Each loaf should be about ¾ of an inch tall. Sprinkle with coarse sugar.
  • Bake for 20 to 25 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.
  • Use a spray bottle to spray room temperature water over the top of both loaves.
  • Reduce oven to 300°F/150°C and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ¾-inch slices. Place these slices back on the prepared pans and bake for 10 minutes. Remove from the oven and turn the slices over and bake for another 10 minutes.
  • After the biscotti are done, place them on a wire rack to cool completely.

For the Chocolate Topping:

  • Stir together the chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second increments until the chocolate is melted. Stir to combine.
  • Dip the bottom of each cookie in the melted chocolate and transfer to a baking sheet lined with waxed paper or parchment paper.
  • Drizzle the top of each cookie with more of the melted chocolate mixture. Set cookies aside until the chocolate has set or transfer the pan to the fridge to speed up the setting process.
  • Once the chocolate has set, place cookies in an air-tight container for storage. They will keep at room temperature for up to 10 days or in the fridge for up to 20 days. They can be frozen in freezer-safe containers or bags for up to 3 months.

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To Dip or Not to Dip

You can skip dipping the cookies in chocolate if you don’t want to take those steps. However, it is a very nice touch, especially when giving them out as gifts.

Cutting Loaves

When cutting the biscotti loaves, you can turn them and cut the cookies on a diagonal, or place the loaf with the long end away from you and making horizontal cuts down the loaf. Either approach will work.
Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2021.

33 Responses to Double Chocolate Biscotti

  1. Avatar thumbnail image for MarlyLenore Reply

    5 stars
    These came out perfectly. I followed the directions exactly and they were not too hard or too soft. I do have a question, please. If I wanted to make anise biscotti based on your recipe but without the cocoa, should I increase the flour by 1/4 cup to keep the wet to dry ingredient ratio the same? Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Lenore! I’m so glad you liked these biscotti! Regarding your question, I would leave out the cocoa powder and add maybe half the flour, such as 2 tablespoons of flour rather than the full 1/4 cup. I might also add a teaspoon of vanilla extract to give the cookies more flavor, in addition to the anise. I would love to see your finished cookies if you want to share them with me on Instagram!

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