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.
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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.
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
- Heat the oven - Preheat the oven to to 350°F.
- Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside.
- Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs.
- 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.
- Make logs to bake - Once the dough is ready, form two balls of dough on a floured surface and roll them into two logs.
- 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.
- Bake them again - Slice the logs diagonally into the desired amount of cookies and bake them again again for an additional 10 minutes.
- 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.
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
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.
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📖 Recipe
Double Chocolate Chip and Coffee Biscotti
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
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.
Susan
Delicious and so easy to make!!
Kathleen Higashiyama
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
maria
I have a tree nut allergy. Could I substitute the walnuts for anything else or leave them out entirely?
Thank you!
Kathleen Higashiyama
Hi Maria, you can omit the walnuts entirely!
Brenda
I have no Instant coffee, what else can I use?
Kathleen Higashiyama
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!