This chocolate biscotti recipe was adapted from the one on David Rubel‘s website. They’re super chocolatey and just the right mix of crunchy and chewy. They’re relatively easy to make and quick, too. From start to finish – just over an hour.
2 eggs at room temperature
4 Tbl unsalted butter, melted but not hot
1 tsp vanilla extract
1.5 cups (6.375oz) unbleached flour
3/4 cup (5.25oz) sugar
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup (56grams) cocoa powder
1 Tbl instant espresso powder
3/4 cup (4.5oz) semi-sweet chocolate chips
- Preheat the oven to 325° F.
- Line a baking sheet with parchment paper.
- Beat eggs, melted butter, and vanilla extract with a fork.
- Combine flour, sugar, baking powder, salt, cocoa powder, and espresso powder in the bowl of a standing mixer.
- Using the paddle attachment, mix at a low speed (2).
- Add chocolate chips until combined.
- Slowly drizzle in egg mixture.
- Continue to mix until the dough forms a ball.
- Lightly flour your hands and a countertop.
- Shape dough into two eight-inch logs.
- Flatten each log slightly. (The cross-section should be oval rather than round.)
- Place the logs on the parchment paper.
- Bake 35 minutes.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Reduce oven temp to 300° F.
- Before returning to oven, gently slice logs diagonally, each piece about 3/4-inch thick.
- Return to the baking sheet cut-side down.
- Bake 10 minutes.
- Remove pan from oven and flip the biscotti.
- Bake another 10 minutes.
- Remove plan from oven and cool biscotti on a wire rack.
- Store in an airtight container.
Makes about 24 chocolate biscotti cookies
Approx. 144 calories per cookie