Rich chocolate biscotti

    1 hour 12 min

    These rich chocolate biscotti biscuits are made with cocoa powder, chocolate chips and a touch of espresso. Simply delicious with a cup of coffee.

    6 people made this

    Serves: 40 

    • 1 tablespoon vanilla extract
    • 1 tablespoon instant espresso powder (optional)
    • 300g plain flour
    • 65g cocoa powder
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 175g mini chocolate chips
    • 200g caster sugar
    • 3 eggs
    • 120ml vegetable oil

    Prep:30min  ›  Cook:37min  ›  Extra time:5min  ›  Ready in:1hr12min 

    1. Preheat oven to 190 C / Gas 5. Line 2 baking trays with parchment.
    2. Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
    3. Sift flour, cocoa powder, baking powder and salt into a bowl; mix in chocolate chips.
    4. Whisk vanilla mixture, sugar, eggs and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
    5. Divide dough into 2 equal pieces and place onto the baking trays. Shape each piece into a log (the same length as the baking tray); press down with wet hands to about 1cm thickness.
    6. Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
    7. Move cooled logs to a cutting board and cut into slices with a serrated knife. Return the slices to the baking trays, placing them on their sides.
    8. Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

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    Reviews in English (2)


    This is delicious; the only thing I would say is the initial 25 minute baking time was a little too long. I considered a white chocolate drizzle, but decided to go with the mint. I'm glad I did!!  -  04 Jan 2019  (Review from Allrecipes US | Canada)


    Admittedly, I am not a Super Baker, and I never tried to bake biscotti before, but these Sinful Chocolate ones sounded so darn good, and I needed a chocolate cookie to round out the Christmas display of home-baked treats. SO, having said all that in order to temper my review, I am going to tell you that either 375 degrees was TOO HIGH a temp for the oven, OR, 25 minutes was TOO LONG a baking time. As I noted, I never baked biscotti before so I had to go on blind trust in the recipe. I'm so sorry to say, because I would rather not review than to give a less than 5 stars, but if you read this whole review, either turn your oven down, or start looking for burning after 15 minutes. To be fair to Chef V, I will make another batch later today, will adjust my baking temp to 350, will keep an eagle eye on the oven, and I hope the second attempt will be successful. By the way, the prep on this recipe is super easy (so I don't really mind trying again).  -  14 Dec 2018  (Review from Allrecipes US | Canada)