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Double Chocolate Biscotti

Double Chocolate Biscotti made with cocoa powder, oil, chocolate chips and nuts.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 30
Author Cookie Madness


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup softened butter or 6 tablespoons oil I use oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder or coffee extract optional
  • 1 cup walnuts or other nuts chopped
  • 3/4 cup semisweet chocolate chips


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Whisk or sift together flour, cocoa powder, baking soda, and salt.
  • In a mixing bowl, using an electric mixer, beat together oil and sugar. Add eggs and beat until combined, then beat in the vanilla and coffee powder (or extract).
  • Stir in flour mixture to form a stiff dough. Stir in nuts and chocolate chips.
  • Turn dough out onto baking sheet and divide it into 2 equal parts.
  • Dampen hands with a little water and form each dough halve into a 12x2 inch log, leaving at least 5 inches of space between the logs.
  • Bake logs for 30 or until slightly firm to the touch. Cool biscotti on baking sheet for about 5 minutes.
  • Reduce oven heat to 300 degrees F.
  • On a cutting board cut biscotti diagonally (cut straight down, don't saw) and stand it on the baking sheet so that both sides are exposed. Bake for about 12-15 minutes or until it starts to feel a little dry to the touch. Let cool completely. It will crisp up a little more as it cools.