Double Chocolate Chip Biscotti with Fresh Milled Flour

If you’re looking to bring a little extra joy to your coffee break, this double chocolate biscotti with fresh milled flour might just do the trick. There’s something delightfully satisfying about biscotti’s crispy texture paired with deep, rich chocolate flavors that feel both comforting and a little indulgent. Using fresh milled flour takes this homemade biscotti to another level, giving them a uniquely fresh and nutty character. Plus, it’s a recipe that invites a little kitchen creativity without demanding hours of effort. Whether you dunk them in your morning coffee or nibble alongside a quiet evening tea, these biscotti are sure to become a favorite little indulgence worth repeating. Let’s dive into what makes this double chocolate biscotti recipe so special and how you can whip it up at home.

Course Dessert

Cuisine American

Keyword double chocolate biscotti

Prep Time 20

Cook Time 1

Cooling Time 30

Total Time 1 50

Servings slices

Calories 210kcal

Ingredients

¾ cup softened butter 174 grams
1 cup sugar or maple sugar 150 grams
3 eggs
1 tablespoon vanilla
3 ¼ cups freshly milled soft white wheat flour finely milled (374 grams)
½ cup unsweetened cocoa powder 45 grams
1 tablespoon baking powder
¾ teaspoon salt
½ cup mini chocolate chips 90 grams
½ cup semi-sweet chocolate chips 86 grams

Instructions

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In the bowl of a stand mixer, beat the butter and sugar until smooth.
Add the eggs and vanilla and combine.
In a separate bowl, combine the flour, cocoa, baking powder, and salt.
Add the dry ingredients to the wet ingredients, and mix until just combined.
Fold in the chocolate chips.
Divide the dough in half and shape into two loaf shapes - about 12 inches long and 2-3 inches wide. They should be about ½ inch thick. Make sure they are about 3-4 inches apart on the baking sheet so they don’t touch while they are baking.
Bake for 30 minutes then remove and allow to cool completely,
Once cooled, gently slice into about 11-12 slices per loaf and place back on the baking sheet face up.
Bake for 15 minutes, then flip over to the other side and bake for another 15 minutes. If they are still not crunchy, bake for a couple extra minutes, but remember they will harden up a little more after they cool.
Once cooled, drizzle with some melted chocolate if desired.

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