Chocolate Biscotti (about two dozen)

You can read my mini rant about biscotti here and why I don’t have butter in my recipe. These have a wonderfully chocolaty flavor and once dunked in a cup of hot coffee or espresso, they transform into the most delicious afternoon snacks of all time.

10 ounces all purpose flour
3 ounces cocoa powder
¼ tsp kosher salt
1 ½ tsp baking powder
10 ½ ounces sugar
4 or 5 eggs
1 Tbsp vanilla extract
12 ounces chocolate, roughly chopped

Preheat the oven to 350°.

In a stand mixer, combine all of the ingredients except for the eggs. Mix on low speed until uniform, then add the eggs one and a time. If, after you’ve added the 4th egg, the mixture seems moist enough to form a dough, skip the 5th. You may find, however, the dough is still quite dry and requires the 5th egg. Add it, if needed, and mix until a dough forms. Finally, add in the chocolate chunks.

If you like short, finger length biscotti, divide the dough into two portions. If you like longer ones, don’t. Roll the dough into a log the length of a cookie sheet.

Place the log (or logs) of dough onto the sheet and flatten so that the dough is the same width from end to end. You can place both logs onto the sheet if you opt to make two.

Bake for 20 minutes, or until the dough has puffed and become firm to the touch. Remove from the oven and cool about 5 minutes. Carefully transfer the log(s) to a cutting board and cool another five minutes. Then use a serrated knife to slice each into 1” wide pieces.

Arrange the sliced biscotti on their sides on the cookie sheet. Bake for 8 minutes, then remove the cookies and flip them over. Bake another 8 minutes.

Cool thoroughly and store in an airtight container. They have an excellent shelf life and will keep for several months.


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Any questions?

Jan 14, 2011 · 11:59 AM

I tried making this last night, but the dough didn’t form correctly. My first problem was that I was in a hurry. Two, I am not sure I converted the ounces to cups correctly. Three, I accidentally grabbed the extra large eggs from the fridge, instead of large. By the time I added the 4th egg, the batter was way too gooey. I wasn’t sure if I could have added more flour to correct it.

Can you tell me what the flour, sugar, cocoa, and chocolate should be in cup measurements? I’d love to try it again. Thanks!

 · AmandaEspi ·

Jan 14, 2011 · 10:07 PM

Amanda, oh it sounds like the circumstances in the kitchen were conspiring against you!

Short story: I don’t know what the cup measurements for the recipe would be. I’ve been strictly “by weight” with recipes for about 10 years now, so I am really out of touch with volume measurements (I don’t even have cup measures at home). I’ve heard from some friends about different sites that do volume to weight conversions, but I haven’t used any myself, so I can’t vouch for their accuracy.

I know a lot of people are really put off by recipes that call for weight and not volume, but it’s the only way I bake and the only way I know how to write a recipe.

For about $20 you can pick up a solid digital scale at a Bed Bath and Beyond, or even in some grocery stores. If you do much baking at all, you’ll find it a totally worth while investment, it eliminates guess work and also makes baking prep so much faster.

So, probably not the answer you were looking for! Ha ha. I will ask my chef-pals if anyone has a good chocolate biscotti recipe written with volume measurements and send it your way if I find one.


Feb 28, 2012 ·  9:20 AM

hi Stella,

I made these and they were fantastic!! If I wanted a plain biscotti would it be as simple as leaving out the cocoa and chocolate and adjusting the amount of egg for the right dough consistency? For the next go round I’d like to try them with no chocolate, but as almond biscotti with some amaretto thrown in.



 · Alex · 

Feb 28, 2012 ·  5:29 PM

@Alex, even easier: use this recipe for Almond Anise Biscotti and just omit the anise!


Apr 23, 2012 ·  7:13 PM

I added pistachios to these and they couldn’t be more delicious! Thanks for the recipe!

 · Hannah · 

Apr 24, 2012 ·  4:07 PM

@Hannah, you’re so welcome! I am in love with pistachios, your version sounds great.


Dec 16, 2012 · 12:49 AM

These are the conversions – from Google!!!

10 Ounces = 1.25 Cups
3 Ounces = 6 Tablespoons
10.5 Ounces = 1.3125 Cups
12 Ounces = 1.5 Cups

 · claire · 

Dec 16, 2012 · 10:38 AM

Hi Claire! Unfortunately, they’re also totally wrong. For example, a cup and a half of flour weighs 6.75 ounces.


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 · Barney ·

Apr 03, 2017 ·  7:29 AM

I’ve made this twice now and, while they taste extraordinary, I can’t get the texture I expect. They end up super dense where I worry about my teeth. When I slice them for the second bake they seem too wet; I can slice them but the center is on softer side of medium. I’m using KAu flour, which I know might be a contributing factor. Does cocoa type make a texture difference? I’m using CB Extra Brute cocoa powder so maybe that contributes? The second time I made them I added the 5th egg in the hope that the dough would need less working to come together and would be lighter. It worked better but still not where I think it should be. I did add almonds – to make them healthy – but I think the flour and/or cocoa look guiltier.

 · dac4755 · 

May 16, 2017 ·  7:30 PM

I think Claire’s mistake illustrates why measurements in grams for recipes makes much more sense. Her numbers are correct for fluid ounces, but not for ounces of weight.

 · Brett · 

Sep 15, 2017 ·  4:26 PM

Hi Stella,
I really want to make this, but only own an hand-held mixer. Does it require a standing mixer or could I do this either with my hand or with a hand held one?

 · Ria · 


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