Biscotti! One person’s hard-as-a-rock excuse for a cookie that will break a tooth or two per serving, or another person’s delicacy meant to be savored with a hot cup of coffee. I’m firmly in the second camp, as evidenced by the speed with which this batch of Triple Chocolate Biscotti vamanos‘ed from my kitchen.
I started baking with my mom in the kitchen from when I was really young, starting with the *mega* important task of adding sprinkles on top of sugar or spritz cookies, then graduating to rolling out strips of dough for our traditional Christmas struffoli. And of course adding festive nonpareils once they were fried and drizzled with honey. My helper status was strong back then. Once I hit high school I started executing cookie recipes all on my own, and biscotti were my go-to.
So my obsession began! I brought them everywhere, experimented with different flavors and styles, and felt this crazy amount of pride from churning out these twice-cooked (literally what biscotti means in Italian – bis for twice and cotti for cooked) gems.
As things tend to go even with favorites, my biscotti cravings went through ebbs and flows and I’ve been in a serious ebb over the past few years. Time to change that around! Making these biscotti reminded me of all the reasons why they’re a favorite of mine. These homemade ones are crisp (yes!) but not so hard you worry about chipping a tooth like some varieties. They’ll hold up perfectly well for dipping into your coffee, and, oh yeah, TRIPLE CHOCOLATE. Tell me that’s ever a bad thing.
These biscotti feature unsweetened cocoa powder, semisweet chocolate chips, and dark chocolate chunks for a fabulously chocolatey version that is sure to become a favorite. Of course, you can use all semisweet or dark chocolate as mix ins if you like. I had a hard time choosing between the two so I threw them both in! No one complained. 🙂
To make these biscotti extra special I drizzled extra chocolate over one side once they were fully cooled, but that’s optional as well. These aren’t overly sweet on their own, so if you’re looking for a little extra somethin’ somethin’ for your sweet tooth I highly recommend the drizzle. Really though, any way you slice ’em (get it? hehe), these biscotti are winners!
An easy homemade triple chocolate biscotti recipe is just crisp enough, customizable, and the perfect amount of chocolate. These are a classic!
- 1/2 cup coconut oil, melted (see note)
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 2/3 cup plus 1/4 cup all-purpose flour
- 1/4 cup plus 1 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 cup dark chocolate chips or chunks
- 1/4 cup semisweet chocolate chips or chunks, plus 1/3 cup for drizzle
Preheat oven to 375 degrees F. Grease a large baking sheet and set aside.
In a mixing bowl, add melted coconut oil, sugar, eggs, and vanilla extract. Beat until smooth and well mixed.
Add flour, cocoa powder, and baking powder and mix until combined and dough begins to take the form of a shapeable dough. Add dark chocolate and semisweet chips/chunks and stir in until just evenly dispersed.
Divide the dough in half. With each half, form a long log and place on one side of the prepared baking sheet. Press dough so that it is about 1/2" - 3/4" thick throughout. Repeat with the second half of the dough on the other side of the baking sheet, keeping at least 2 inches between the dough logs.
Bake for 23-24 minutes, or until the outside of the dough logs are fairly firm to the touch. Remove sheet from oven and with a sharp knife (see note), slice biscotti on the diagonal about 3/4" thick. Place biscotti on their sides so the newly cut side is facing up. Return sheet to the oven and bake for an additional 6-8 minutes, or until the top side has crisped and is beginning to brown. Remove sheet from oven and flip so the bottom side is now facing up. Return to oven and bake for another 6 or so minutes, or until the top side has crisped to your preference. Remove sheet and transfer biscotti to a wire rack to cool completely.
For the drizzle, melt about 1/3 cup chocolate (either semisweet or dark - your choice) using your preferred method (either in the microwave or over a double boiler) and transfer to a piping bag or a sealable plastic bag with the very corner snipped off. Pipe a drizzle design over biscotti and let chocolate harden completely.
Coconut oil - measure 1/2 cup of coconut oil after it has been melted.
Slicing - I've seen biscotti recipes call for using both a serrated knife or a sharp, non-serrated knife for slicing. I tried both ways for this recipe, and found that the serrated knife created a few more crumbs/crumbles than using a non-serrated knife, so I stuck with non-serrated for the majority of the slicing for these biscotti. I'd suggest testing out a few slices both ways and to see which way works best for you.
Biscotti recipe adapted from allrecipes.