Double Chocolate Biscotti

**This recipe was featured as part of the 2025 New Release Wine & Food Pairing Event**

INGREDIENTS

  • 6 tbsp butter melted (salted butter)
  • 1/2 cup cocoa powder
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cup flour + 3 tbsp for sprinkling on work surface
  • 1/2 cup mini chocolate chips

DIRECTIONS

  1. Mix melted butter and cocoa powder together until smooth.
  2. Beat in sugar.
  3. Beat in eggs, one at a time, mixing with each addition.
  4. Add vanilla, salt, baking soda and flour. Mix well.
  5. Stir in chocolate chips.
  6. Cover dough and refrigerate for 30 minutes.
  7. Preheat oven to 350 degrees F.
  8. Line a baking sheet with parchment paper.
  9. Sprinkle the work surface with a couple of tablespoons of flour. Transfer dough onto the work surface then sprinkle dough with a small amount of flour. Work the dough into a ball then cut the dough in half. Note: the dough will be wet and sticky—this is normal. Just add enough flour to keep it from sticking to your hands and work surface too much.
  10. Form each dough portion into a 9″ log.
  11. Place biscotti logs onto a parchment paper-lined baking sheet. They will spread when baked so keep 3-4″ in between each log or bake on separate sheets.
  12. Flatten the logs a bit with your hands. They should be about 9″ long and 3″ wide.
  13. Bake at 350 degrees for 25 minutes. Allow cookie logs to rest 5 minutes.
  14. Slice logs into 3/4″-1″ sections.
  15. Turn each section onto its flat side. Arrange biscotti slices on baking sheet.
  16. Bake biscotti for an additional 9 minutes. Flip biscotti over for even baking then return to oven and bake another 9 minutes.
  17. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  18. Dip in chocolate, if desired.