• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Sweets

    Double Chocolate Chip and Coffee Biscotti

    Published: May 22, 2020 · Modified: Oct 13, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    3.1K shares
    • Share32
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe

    Double Chocolate Chip and Coffee Biscotti are rich, decadent chocolatey cookies. These double chocolate Italian cookies are perfect for dipping in a cup of coffee.

    Jump to:
    • Our Go To Cookie
    • Biscotti: Twice Baked
    • Ingredients
    • How to Make Chocolate and Coffee Biscotti
    • Substitutions
    • Variations
    • Equipment
    • How to Store Chocolate and Coffee Biscotti
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    Our Go To Cookie

    When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate's sweetness is enhanced by the coffee's fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate and Coffee Biscotti.

    This rich, sweet biscotti is the perfect holiday cookie.  First, this chocolate biscotti recipe makes two dozen cookies, making them wonderfully giftable and shareable. Additionally, they're durable enough that you can ship them. In fact, I've personally shipped these exact cookies across the country multiple times, and they have always arrived in tact.  They taste wonderful with your morning coffee or tea and are a fun, easy cookie to make for a holiday cookie exchange.

    Chocolate and Coffee Biscotti.

    Biscotti: Twice Baked

    The word biscotti translates to "twice cooked" in Italian. This is because biscotti cookies are first cooked in the oven as long logs, then sliced, then baked in the oven again as cookies. This makes the exterior of the cookie crunchy and perfect for dipping in coffee, and the interior of the cookie softer.

    My Nonna makes wonderful biscotti with all types of mix-ins and flavors. Her biscotti recipes include chocolate, nuts, lemon zest, and more. They are a great cookie to serve after dinner with coffee and are the perfect shape to dip in a cup. I like to dust these Chocolate and Coffee Biscotti with powdered sugar to add a little more sweetness.

    Ingredients

    • All purpose flour - Flour provides the structure for the biscotti and keeps everything together.
    • Cocoa powder - Adds the rich chocolate flavor to the cookies.
    • Instant coffee grounds - Adds the toasty coffee flavor to the cookies.
    • Salt - Accentuates the sweetness of the cookies.
    • Baking powder - Allows the cookies to rise.
    • Baking Soda - Also helps the cookies to rise and cuts the acidity.
    • Butter - Controls the texture of the cookies. If you add too much, the cookies will be soft or chewy and if you don’t add enough, the cookies will be too crispy or dry.
    • Sugar - Adds sweetness and also contributes to the structure of the biscotti.
    • Vanilla extract - Adds a light sweetness and enhances the other flavors.
    • Eggs - Binds the ingredients and adds loft to the dough. Use a room temperature egg to blend into the dough evenly.
    • Chocolate chips - Makes the cookies extra chocolatey and has a nice crunch.
    • Walnuts - Adds a delicious crunch and nutty flavor.
    • Confectioners’ sugar - Powdered sugar for dusting that adds a sweet final touch.

    How to Make Chocolate and Coffee Biscotti

    1. Heat  the oven - Preheat the oven to to 350°F.
    2. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside.
    3. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs. 
    4. Make the dough - Next, slowly add the dry ingredients into the buttery mixture until it forms a chocolatey dough. You can then mix in the chocolate chips and walnuts. 
    5. Make logs to bake - Once the dough is ready, form two balls of dough on a floured surface and roll them into two logs.
    6. Bake the logs - Place the logs onto a baking sheet lined with parchment paper, then pop them in the oven for 35 minutes.  Once the logs look cracked on the top, let them cool for 5 minutes.
    7. Bake them again - Slice the logs diagonally into the desired amount of cookies and bake them again again for an additional 10 minutes. 
    8. Let the cookies cool and enjoy - Once the cookies are done baking the second time, let them cool completely, then enjoy with a cup of coffee or tea.
    Chocolate and Coffee Biscotti with coffee in background.

    Substitutions

    • Almonds - Replace chopped walnuts with chopped almonds if you prefer their taste to walnuts.  You can also replace vanilla extract with almond extract for even more almond flavor.
    • Pure Coffee Biscotti - If you want purely coffee flavored biscotti, omit the cocoa powder and chocolate chips.
    • Pure Chocolate Biscotti - If you want purely chocolate biscotti, just omit the instant coffee grounds.

    Variations

    • Chocolate Dipped Biscotti - Make this easy chocolate biscotti even more chocolatey by dipping the biscotti in chocolate. In a microwavable bowl, microwave chocolate chips and shortening for 1 minute or until the chocolate is melted. Remove from the microwave and stir until smooth. Then dip the tip of each baked cookie in the melted chocolate. Wait for the chocolate to harden before eating.
    • Cranberry and Orange Biscotti - Try Cranberry Orange biscotti if you prefer fruit to chocolate. In order to make it, just mix in dried cranberries to the dry ingredients and orange zest into the wet ingredients.  Then just follow the remaining steps above (and don’t use cocoa powder, chocolate chips, or coffee grounds). If you still want to add chocolate to your biscotti, you can simply dip them in chocolate after their second baking.
    • Chocolate and Orange Biscotti - To make chocolate biscotti with a hint of orange, add in 1 teaspoon of orange extract to the wet ingredients.
    • Traditional Biscotti - Traditional biscotti is made with lemon zest and almonds instead of chocolate and coffee.  In order to make traditional biscotti, mix in almonds with the dry ingredients and lemon zest with the wet ingredients then follow the remaining steps above.
    • Hot Chocolate Bar - Include these biscotti in our easy hot chocolate bar for a fun addition.

    Equipment

    Chocolate and Coffee Biscotti calls for a few common kitchen essentials, including a measuring cup, mixing bowls, an electric mixer or hand held mixer, a sheet pan, a silicone baking spatula, a baking sheet, and a cooling rack. Use these popular kitchen essentials in other recipes too.

    How to Store Chocolate and Coffee Biscotti

    Store biscotti in an airtight container for up to 1 week.  Just remember to let them dry out completely before storing them.  You can also store biscotti in an airtight bag and freeze them up to 3 months.

    Top Tips

    • When making biscotti, use room temperature eggs to ensure that the eggs spread in the dough evenly.
    • Send these cookies as a holiday gift! In a cute box, include chocolate biscotti, Salted Double Chocolate Peanut Butter Cookies, Chocolate-Dipped Shortbread Cookies, or Crispy Chewy Chocolate Chip Cookies.

    Related Recipes

    • Brown butter pistachio chocolate chip cookies with flaky sea salt on a parchment paper-lined baking sheet.
      Brown Butter Pistachio Chocolate Chip Cookies
    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Chocolate-dipped pistachio shortbread cookies topped with toasted chopped pistachios and flaky sea salt.
      Pistachio Shortbread Cookies
    • Chocolate chunk brown butter shortbread cookies with flaky sea salt.
      Chocolate Chunk Brown Butter Shortbread Cookies

    Did You Like This Recipe?

    Love this biscotti recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. You can also try it as part of our hot cocoa bar.

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade chocolate biscotti!!

    📖 Recipe

    Chocolate and Coffee Biscotti on a plate.
    Print Recipe Pin Recipe
    4.91 from 43 votes

    Double Chocolate Chip and Coffee Biscotti

    When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate’s sweetness is enhanced by the coffee’s fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate & Coffee Biscotti.
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Dessert, Sweets
    Cuisine: Italian
    Servings: 24
    Calories: 131kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 2 cups all purpose flour
    • ½ cup cocoa powder
    • 1 ½ teaspoon instant coffee grounds
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 8 tablespoon butter softened (1 stick)
    • ¾ cup sugar
    • 1 teaspoon vanilla extract
    • 2 eggs room temperature
    • 1 cup chocolate chips
    • 1 cup walnuts
    • 2 tablespoon confectioners’ sugar
    Prevent your screen from going dark

    Instructions

    • Heat the oven - Preheat the oven to to 350°F.
    • Mix the dry ingredients - In a large bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda. Set aside.
    • Mix the wet ingredients - Using an electric mixer, cream butter and sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy.
    • Make the dough - Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips and walnuts.
    • Make logs to bake - Once the dough is ready, use your hands to form two balls of dough on a floured surface and roll them into two logs about 2 to 3 inches wide and 1 inch high.
    • Bake the logs - Place the logs onto a baking sheet lined with parchment paper leaving space between them, then pop them in the oven for 35 minutes, or until slightly firm.
    • Bake them again - Once the logs look cracked on the top, remove the logs from the oven and allow to cool for about 5 minutes. Cut the dough diagonally into ½ inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
    • Let the cookies cool and enjoy - Once the cookies are done baking the second time, let them cool completely, then dust powdered sugar on them and enjoy with a cup of coffee or tea.

    Nutrition

    Calories: 131kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 164mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Sweets

    • Chocolate-dipped brown sugar pecan shortbread topped with chopped pecans and flaky sea salt.
      Brown Sugar Pecan Shortbread Cookies
    • Soft and tender brown butter oatmeal chocolate chunk cookies with flaky sea salt.
      Brown Butter Oatmeal Chocolate Chip Cookies
    • Knife with a scoop of homemade 2-ingredient cream cheese, used for cheesecake, bagel, toast, and more.
      How to Make Cream Cheese
    • Homemade cinnamon sugar for cookies, coffee, baking, and more.
      How to Make Cinnamon Sugar

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Susan

      December 19, 2024 at 1:15 pm

      5 stars
      Delicious and so easy to make!!

      Reply
      • Kathleen Higashiyama

        December 28, 2024 at 10:42 am

        Thank you, Susan! We're thrilled that you enjoyed the cookies. If you're looking for more biscotti recipes, we recommend our Brown Butter Espresso Biscotti as well. Have a great day! - Kat & Alec

        Reply
    2. maria

      January 08, 2024 at 5:36 am

      I have a tree nut allergy. Could I substitute the walnuts for anything else or leave them out entirely?

      Thank you!

      Reply
      • Kathleen Higashiyama

        January 09, 2024 at 9:33 am

        Hi Maria, you can omit the walnuts entirely!

        Reply
    3. Brenda

      November 30, 2023 at 2:16 pm

      I have no Instant coffee, what else can I use?

      Reply
      • Kathleen Higashiyama

        November 30, 2023 at 3:48 pm

        Hi Brenda, you can use 1 tsp espresso powder, or 1 tsp espresso grounds, or 1 1/2 tsp coffee extract. If you only have traditional coffee grounds, I highly recommend grinding them even more so they become powdery and not gritty. We have not tested the recipe with these substitutions, but they should be fine. Let us know how it goes!

        Reply
    4.91 from 43 votes (42 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.