Easy Chocolate Biscotti

This Easy Chocolate Biscotti dough is extremely easy to work with because it bypasses the one aspect of biscotti making that can cause difficulty, and that is all the "stuff" that's often mixed in: nuts, dried fruit, chocolate chunks, and so forth. Another thing that makes this biscotti recipe an excellent choice for beginners is the fact that the dough is dark because of the chocolate, so no one will be able to tell if you over baked your biscotti or if all of the pieces aren't the same lovely shade of golden brown.

Easy Chocolate Biscotti Recipe


  • 2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
  • 1/2 cup (1 stick/4 ounces) butter
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 2¼ cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt


  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.
  3. With an electric hand mixer, beat the eggs and sugar until well blended, about two minutes.
  4. Mix in the vanilla and chocolate mixture.
  5. Whisk together the flour, cocoa, baking powder, and salt. Add to the wet mixture, and mix until you have soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.
  6. Divide the dough in half. On a lightly floured surface, form each half into a log and flatten until it is about 3½ inches by 9 inches.
  7. Place the baking sheet on the center rack of your oven and bake for about 20-25 minutes, or until or until the tops are set.
  8. Remove from oven and allow cool on a wire rack for about 10 minutes. Reduce oven to 275 degrees.
  9. Transfer to cutting board and cut rolls diagonally into 1/2 in. slices. (I use a large serrated knife and push it through the loaves rather than 'sawing' the slices). Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.
  10. Remove from oven and cool on a wire rack. Store in an airtight container or freeze.

Recipe adapted from that found on “farmgirlfare.com”

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