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This biscotti is a rustic, chunkier take on the classic, with a generously larger size that makes it perfect for dunking. It pairs beautifully with a morning coffee, offering a rich and indulgent treat to start the day. What makes it truly decadent is the trio of chocolate elements: cocoa powder blended into the dough, semi-sweet chocolate chips folded throughout, and a finishing drizzle of creamy white chocolate once baked. A chocolate lover’s dream in every crunchy bite.

Warning: these biscotti might just steal the spotlight from your coffee. One bite and you’ll see why they never last long on the counter. Perfect for gifting, entertaining, or savoring slowly with your favorite brew. Love chocolate? You’re in for a treat.

Ingredients (Makes 8-10 biscotti’s)

1. All purpose flour: 1 and 3/4 cups
2. Cocoa powder: 1/3 cup
3. Baking powder: 1 teaspoon
4. Salt: 1/4 teaspoon
5. Granulated sugar: 3/4 cup
6. Unsalted butter: 1/2 cup (at room temperature)
7. Eggs: 2 (at room temperature)
8. Vanilla extract: 1 teaspoon
9. Semi-sweet chocolate chips:1/2 cup
10. White chocolate chips: 1/4 cup (for folding in the batter – optional) + 1/4 cup (for drizzling over after baking)

Method:

Bring Ingredients to Room Temp
Take the eggs and butter out of the refrigerator and let them come to room temperature.

Mix Dry Ingredients
In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Cream Butter & Sugar
In another bowl, cream the softened butter and sugar for a few minutes using a hand or stand mixer until light and fluffy.

Add Eggs & Vanilla
Add in the eggs and vanilla extract, mixing until well combined.

Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture along with the semi-sweet chocolate chips. If you’d like, you can also fold in about 1/4 cup of white chocolate chips—just note they may brown slightly during baking.

Fold & Shape the Dough
Gently fold everything together with a spatula until just combined. Shape the dough into a rectangular log about 10×5 inches in size and roughly 1 inch thick, directly on the baking sheet you’ll be using.

Chill the Dough
Cover the shaped dough with cling wrap and refrigerate for at least 30 minutes.

First Bake
Preheat the oven to 350°F (175°C). Once chilled, bake the dough log for 30 minutes. Let it rest for 15 minutes at room temperature.

Slice & Second Bake
Using a serrated knife, slice the log into 1-inch wide biscotti. Lay the pieces on their sides and bake at 325°F (165°C) for 10 minutes. Flip them over and bake the other side for another 10 minutes.

Cool & Drizzle
Let the biscotti cool completely on a wire rack. In the meantime, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle over the cooled biscotti.

Tips for Success:

Room Temperature Ingredients Matter
Letting the butter and eggs come to room temperature helps them mix more evenly, resulting in a smoother batter and better texture.

Don’t Overmix the Dough
Mix just until the ingredients come together. Overmixing can make the biscotti tough instead of crisp and crunchy.

Chill the Dough
Refrigerating the shaped dough helps it firm up, making it easier to slice cleanly after the first bake without crumbling.

Use a Serrated Knife for Slicing
A serrated knife (like a bread knife) makes cleaner cuts with less breakage when slicing the baked log into biscotti.

Bake Both Sides for Crunch
The second bake on both sides is key to getting that classic biscotti crunch. Flip them halfway through for even crispness.

Watch the White Chocolate
White chocolate can seize or burn easily, so melt it slowly in the microwave in short bursts and stir between each.

Cool Completely Before Drizzling
Make sure the biscotti are fully cooled before adding the white chocolate drizzle, so it sets nicely and doesn’t melt off.

Store Properly
Once completely cooled, store biscotti in an airtight container at room temperature. They’ll stay fresh and crisp for up to 2 weeks.

Variations:

1. Add chopped toasted almonds, hazelnuts, or pistachios for extra texture and flavor. About 1/2 cup mixed into the dough works well.
2. Stir in 1–2 teaspoons of instant espresso powder with the dry ingredients to deepen the chocolate flavor.
3. Add a teaspoon of fresh orange zest to the dough for a bright, citrusy contrast to the rich chocolate.