Double Chocolate Biscotti


  • 1/2 cup butter, softened (one stick)
  • 2/3 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 4 (1-ounce) squares white chocolate, chopped (white chocolate chips work as well)
  • 3/4 cup semisweet chocolate chips


  1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.  Gradually beat in cocoa and baking powder.  Beat for 2 minutes.  Beat in the eggs one at a time.  Stir in flour by hand.  Mix in white chocolate and chocolate chips.   Cover dough, and chill for about 15 minutes.
  2. Preheat oven to 375°.  Divide dough into two parts, and roll each part into a 9 inch long log.   Place logs on lightly greased cookie sheet, about 4 inches apart.  Flatten slightly.
  3. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean.  Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 30 minutes.
  4. Cut each loaf into 1/2 inch wide diagonal slices.  Place slices on an ungreased cookie sheet, and bake at 325°F for 12 minutes.  Turn cookies over, and bake for 12 minutes more.  Cool completely, then store in an airtight container.