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
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Preheat oven to 375 degrees F. Grease a large baking sheet and set aside.
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In a mixing bowl, add melted coconut oil, sugar, eggs, and vanilla extract. Beat until smooth and well mixed.
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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.
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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.
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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.
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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.
Ashley says
I am definitely a huge fan of biscotti! That whole Italian family thing I guess 🙂 I love dunking some in coffee or tea – and this chocolate flavor sounds amazing!
Alyssa says
Haha yes! The whole Italian family thing definitely plays into it I think. 🙂 Dunking is the best – thanks Ashley!
Stacey @ Bake.Eat.Repeat. says
These biscotti look amazing. I don’t make biscotti nearly often enough, they’re so perfect with a cup of coffee, I definitely need to change that! And triple chocolate is never a bad thing!
Alyssa says
Thanks Stacey! I definitely need to make them more often too. They stay so well and you’re right – love them with coffee!
Danielle says
This biscotti looks so perfect! I love that chocolate drizzle! These would be so perfect alongside a nice big cup of coffee. Gorgeous pictures too!
Alyssa says
Thanks so much! I think one of my favorite thing to add to desserts is a chocolate drizzle. One of these days I’ll get a real deal piping bag but I’ve been doing the snip-the-corner-off-a-plastic-bag trick forever haha
Annie @Maebells says
Omg lol you described how people feel about biscotti perfectly, basically it is a love hate relationship. Personally, I love them! Especially with the chocolate drizzled over the top! YUM!
Alyssa says
Haha I had no idea they were so polarizing until recently. I thought everyone loved them lol Thanks Annie!
marcie says
I have such great memories baking in the kitchen with my mom, but we never made biscotti! I’ve only made them a handful of times but I love them — especially with triple chocolate! These wouldn’t last long around me. 🙂
Alyssa says
Such sweet memories! Thank you Marcie. I need to give away the portion of the batch that’s in the freezer because that’s not even enough to stop my cravings!
Nostramomous says
Oh my goodness! The perfect cookie! Loved loved loved your post today. Your photos are amazing!
Alyssa says
Thank you! You would love them! 🙂
Catherine says
Dear Alyssa, your biscotti look perfect! I wish I had one with my coffee this morning. xo, Catherine
Alyssa says
Thank you so much Catherine! Truthfully I was tempted to sneak one with my breakfast and coffee this morning, too!
Sues says
I’ve never made my own biscotti, but I can think of nothing that would be better with my coffee right now! These are so pretty!
Alyssa says
Thanks Sues! They take a little extra work with the extra baking steps but they definitely have that satisfying crunch that only come from biscotti.
Gayle @ Pumpkin 'N Spice says
I’m not normally a fan of biscotti, unless it’s alongside my coffee…then we’re best buds! This chocolate version looks delicious! This is definitely needed on a Tuesday morning!
Alyssa says
Haha Gayle dunking biscotti in coffee is one of my favorite dessert situations EVER. Totally worth getting a few soggy runaway crumbs in your next few coffee sips lol Thank you!