Food & Drink Magazine

Double Chocolate Chunk Biscotti Recipe

By Jessicanunemaker @JessNunemaker
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Double Chocolate Chunk Biscotti Recipe

My husband and I love this recipe for Double Chocolate Chunk Biscotti! It’s hard to stop at just one or two (or three).

Biscotti is so much fun to make! It comes together quickly and is little more complicated than your general cookie recipes. The only thing that really differs is the long baking time to harden them up.

You can dip the Double Chocolate Chunk Biscotti into coffee–or hot chocolate! A biscotti recipe like this is a nice way to warm up during an Indiana winter!

Double Chocolate Chunk Biscotti Recipe

Print Double Chocolate Chunk Biscotti Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 25 minutes

Yield: 30 Biscotti

From The original recipe suggested using chopped chocolate chunks. I think that's a bit time consuming when chocolate chips make an easy stand-in.


  • 1/3 Cup Butter or 1/3 Cup Margarine
  • 2/3 Cup Sugar
  • 1/4 Cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • 2 Eggs
  • 1 3/4 Cups Flour
  • 4 Ounces Almond Bark, Chopped
  • 3 Ounces Semisweet Chocolate Chips


  1. Line a baking sheet with parchment paper or grease and set aside.
  2. 375* oven.
  3. In mixing bowl, beat Butter for 30 seconds.
  4. Add Sugar, Cocoa Powder, and Baking Powder.
  5. Beat in Eggs.
  6. Mix in Flour.
  7. Add in Almond Bark and Chocolate Chips.
  8. Divide dough in half.
  9. Shape each half into a 9" log.
  10. Place log 4" apart on prepared cookie sheet. Flatten logs so they are around 2" thick.
  11. Bake 375* for 20 -- 25 minutes or until a toothpick near center comes out clean.
  12. Cool on cookie sheet on wire rack for one hour.
  13. Using a serrated knife, cut each log diagonally into 1/2" thick slices.
  14. Arrange slices on cookie sheet so they are not touching.
  15. Bake slices at 325* for 8 minutes.
  16. Flip over slices.
  17. Bake between 7 - 9 minutes longer or until the slices are dry and crisp.
  18. Transfer to wire racks and cool.
  19. Store in an airtight container at room temperature for up to one week or freeze for up to three months.
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