Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Double Chocolate Chunk Biscotti
Crunchy twice-baked chocolate biscotti studded with white and semisweet chocolate chunks, perfect with coffee.
Contains common allergens
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Instructions
7 steps- 1
Lightly grease a large cookie sheet and set aside.
- 2
In a large mixing bowl, beat the butter and margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder and beat until combined.
- 3
Beat in the eggs until smooth, then beat in as much of the flour as you can. Using a spoon, stir in the remaining flour along with the white chocolate and semisweet chocolate chunks.
- 4
Divide the dough in half. Shape each half into a 9-inch-long log and place the logs several inches apart on the prepared cookie sheet, flattening each slightly until about 2 inches wide.
- 5
Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until a wooden toothpick inserted near the center comes out clean.
- 6
Cool the logs on the cookie sheet set on a wire rack for about 1 hour.
- 7
Using a serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the slices cut-side down on the cookie sheet and bake again at 325°F (165°C) for 8 to 10 minutes per side, until crisp. Cool completely on a wire rack.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving160
Calories
2 g
Protein
21 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Biscotti (meaning 'twice baked' in Italian) originated in the Tuscan city of Prato, where the dry, hard almond-studded cookies called cantucci were designed to last for weeks or months without spoiling, making them practical for traveling merchants and soldiers. The double-chocolate variation is a modern American and Italian-American adaptation that swaps almonds for chocolate chunks and adds cocoa to the dough, transforming the austere original into a more indulgent confection. The two-fat approach of combining butter and margarine is a professional bakery technique for controlling spread and texture during the two baking stages.
Listahan note
This version uses both butter and margarine to balance richness and structural firmness, and the combination of cocoa powder in the dough with both white chocolate and semisweet chunks gives a layered chocolate experience at each bite.
Technique cues
- Biscotti must be baked twice: first as a log to set the interior structure, then sliced and returned to the oven so both cut faces dry to the signature snap without burning the exterior.
- Slicing the log while it is warm (not hot, not cold) is critical; a completely cooled log crumbles along the chocolate chunk pockets, while a too-hot log compresses the slices and smears the cut face.
- The relatively low fat content of biscotti dough (compared to drop cookies) is intentional: less fat means slower staling and harder texture, which makes them shelf-stable and ideal for dunking in coffee or wine.
Kitchen flow
- Parallel prep
- Line two baking sheets while the first bake is underway so the sliced biscotti can go straight onto the second pan without waiting.
- Make-ahead
- Biscotti keep at room temperature in an airtight container for up to 2 weeks, making them ideal for baking well ahead of holidays or gifting.
- Leftover move
- Crumble leftover biscotti over vanilla gelato or use as a crust base for a chocolate tart by processing into crumbs and mixing with a little melted butter.
- Cleanup rhythm
- Wipe the serrated knife clean between each biscotti slice to prevent melted chocolate from smearing across the cut faces of subsequent pieces.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/3 cup butter (softened)
fat, richness, and browning
Purpose: Butter provides flavor and the milk solids in it contribute to the golden color of the biscotti exterior during the second bake.
Handling: Soften at room temperature; cream with the margarine and sugar together for a uniform fat base.
Adaptation: All butter (2/3 cup total, no margarine) produces a slightly richer, more deeply browned biscotti.
1/3 cup margarine (softened)
fat and structural stability
Purpose: Margarine has a higher melting point than butter, which helps the log hold its shape during the first bake and makes the biscotti structurally firm for the second bake.
Handling: Soften at room temperature alongside the butter for uniform creaming.
Adaptation: A plant-based butter stick (same volume) replaces margarine for a cleaner-ingredient list.
1/2 cup unsweetened cocoa powder
chocolate base flavor and color
Purpose: Cocoa in the dough creates a chocolate backdrop that makes the white and semisweet chunk inclusions taste distinct and layered rather than all one flavor.
Handling: Sift with the flour and baking powder to eliminate any clumps that would create bitter pockets.
Adaptation: Black cocoa powder (same volume) produces a very dark, intensely flavored biscotti reminiscent of Oreo cookies.
1/2 cup chopped white chocolate
sweet creamy contrast inclusion
Purpose: White chocolate chunks melt partially during baking and create creamy pockets that contrast with the bitter cocoa dough and the semisweet chunks.
Handling: Chop into rough 1/4-inch pieces; bar chocolate (not chips) gives larger, more visible pockets.
Adaptation: Butterscotch chips provide a similar sweet-creamy contrast if white chocolate is unavailable.
1/2 cup semisweet chocolate chunks
intense chocolate pockets
Purpose: Semisweet chunks provide a bittersweet hit that reinforces the cocoa in the dough and gives the biscotti its double-chocolate character.
Handling: Use bar chocolate chopped roughly for a rustic look; chips are finer and distribute more evenly but melt more completely.
Adaptation: Dark chocolate chunks (70% cacao) intensify the chocolate flavor significantly for a less sweet result.
Technique notes
- Shape the log to about 3 inches wide and 1 inch tall before the first bake; a flatter log produces thinner biscotti that can overbrown on the second bake before the center dries out.
- Let the log cool for exactly 10-15 minutes on the pan before slicing; use this window precisely, as the window narrows quickly and the log becomes too fragile to cut cleanly once cold.
- Lay slices cut-side down for the second bake to expose the interior to direct oven heat, which is what dries and crisps the characteristic biscotti texture.
Ingredient swaps
- Dairy-free option
- Use vegan butter sticks (no margarine needed) and dairy-free chocolate for both the white and semisweet inclusions; the texture is essentially identical.
- Gluten-free direction
- A 1:1 gluten-free baking flour blend (with xanthan gum) can replace all-purpose flour; the log may spread a bit more and the biscotti will be slightly more fragile.
- Nut-free direction
- No nuts are called for in this recipe. Read the label on your white chocolate and chocolate chunks — chocolate is frequently produced on shared nut equipment.
Serve alongside
- a small dish of warm chocolate ganache for dipping
- vanilla mascarpone for spreading
- fresh strawberries alongside
- strong espresso or Americano for dunking
- a glass of Vin Santo or sweet Marsala in the Italian tradition
- hot cocoa for a non-alcoholic pairing
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in an airtight tin or container at room temperature for up to 2 weeks; the twice-baked process makes them very shelf-stable.
- Do not refrigerate biscotti, as moisture from the refrigerator softens the crisp texture.
- Freeze for up to 3 months in a zip-lock bag; re-crisp in a 300-degree oven for 5-7 minutes after thawing.
Equipment
- baking sheet lined with parchment
- serrated bread knife for slicing the log
- stand mixer or hand mixer
- wire cooling rack
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