Double Double Chocolate Chocolate Biscotti Biscotti

I love a biscotti. I love dunking them in my coffee or eating them solo. I love that it wipes out a cookie craving and I never get the urge to eat the whole pan in one sitting (okay, hardly ever). And because they aren’t filled with oil and butter and all that gobbledy-gook, they’re not horrendous for the waistline. BONUS.

If you’re like many people, you might think that biscotti is just a fancy Italian way of saying “overpriced crunchy cookie from Starbucks” – but what biscotti really means is twice baked cookie. And literally, that’s what it is. You shape your dough into a loaf, bake. Then slice and turn and bake again. These look complicated, and you can make them look super fancy (dunking them into melted white chocolate or adding a nice drizzle to the top of the biscotti), but you can make these for a fraction of what you pay at the coffee places. They’re not that hard and it makes you look fancy.

This recipe is from Cooking Light – and if you aren’t reading it, you should. I love seeing some of my favorites slimmed down so they aren’t as rich or destructive to my health. And these? DELICIOUS. I love this recipe as is, but wouldn’t mind jazzing things up with some toasted almonds, maybe? Walnuts. PEANUT BUTTER CHIPS. The sky is the limit.

1 1/2 cups all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate chips (regular or mini)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract (THE REAL STUFF, remember? None of that imitation nonsense)
2 large eggs
1 large egg white
Cooking spray

1. Preheat the oven to 350°.

2. Combine dry ingredients into a medium bowl, whisking together. In a large bowl, mix the wet ingredients together. Add the dry ingredients to the wet, stirring until well blended.

3. Divide dough in half. Turn dough out on cookie sheet covered in cooking spray (OR use parchment paper, like I did). With floured hands, shape each half into a 12″ long roll patting to ½” thickness.

4. Bake for 22 minutes. Remove from baking sheet to cool for ten minutes. Cut each roll into 18 slices (ish). Stand slices upright on baking sheet and bake an additional 15 minutes until firm.

Biscotti will be slightly soft upon removing from oven, but will harden as it cools.

Now pour yourself an awesome cup of coffee, grab a biscotti, and dunk. Ahhhhh.

About sarah

Sarah is a book nerd, a music lover, an endorphin junkie, a coffee addict. Oh, and a goof ball. She writes, she tweets, and she sings off key.


  1. Delicious! Delicious!

    I just baked up a batch from my own subscription and ADORE them…I’m sitting here enjoying a 2nd one with my splurge of a cup of coffee…sigh…the only thing better would be to get up from the table and find all the laundry and cleaning done!

  2. Nom, nom, nom. Hope those made you feel a wee bit better!

  3. Ahhhh….a girl after my own heart 🙂

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