Double Chocolate Chunk Biscotti

Recipe by Nancy Van Ess
READY IN: 2hrs 25mins


  • 13
    cup butter or 1/3 cup margarine
  • 23
    cup sugar
  • 14
    cup unsweetened cocoa powder
  • 2
    teaspoons baking powder
  • 1 34
    cups flour
  • 4
    ounces white baking bar, coarsely chopped
  • 3
    ounces semisweet chocolate, chopped


  • Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
  • Add sugar, cocoa powder and baking powder & beat until combined.
  • Beat in eggs.
  • Beat in as much of the flour as you can.
  • Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
  • Shape each half into a 9" long log.
  • Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
  • Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
  • Cool on the cookie sheet set on a wire rack for 1 hour.
  • Using a serrated knife, cut each log diagonally into 1/2" thick slices.
  • Lay slices, cut side down, on ungreased cookie sheets.
  • Bake slices in a 325 degree oven for 8 min.
  • Turn slices over.
  • Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
  • Transfer to wire racks and let cool.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.