Mocha Chip Biscotti.

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Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of hazelnuts. Have your coffee and eat it too!

Mocha Chip Biscotti recipe on sallysbakingaddiction.com-- my favorite biscotti recipe with tons of chocolate and coffee flavor!

Let me invite you into my coffee loving world. A world where my Keurig never gets a break, breakfast blend flows like water, the crew at DD know my coffee order (that’s embarrassing), and my french press gets more attention than the waffle maker on a Sunday. A world where it is not only acceptable to put coffee in cookies, but encouraged. A world where dipping said coffee flavored cookies into actual coffee is the norm.

Coffee drinkers, won’t you join me?

Mocha Chip Biscotti recipe on sallysbakingaddiction.com-- my favorite biscotti recipe with tons of chocolate and coffee flavor!

Ever since I made this chocolate dipped almond biscotti, I’ve been dreaming up new flavors. I never even liked biscotti until I tried making it at home. Dry, boring, crunchy, just… not my cup of tea coffee. But that recipe, full of flavor and dipped in chocolate, made me a biscotti believer. Maybe it’s all the chocolate. Or the coffee soaked goodness? Whatever I freakin’ love biscotti.

Here’s how you make biscotti. The process isn’t very glamorous.

How to Make Mocha Chip Biscotti

Mocha Chip Biscotti recipe on sallysbakingaddiction.com

Biscotti is made from wet dough. Flour your hands and form it into two rectangular logs. Bake them, cool them slightly, slice them, and bake the slices. The double baking creates that crispy texture perfect for dunking into warm drinks.

Mocha Chip Biscotti recipe on sallysbakingaddiction.com-- Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of hazelnuts.

Just like my almond version, today’s mocha chip biscotti recipe uses a few power ingredients like eggs, cold butter, and oil to get the best possible texture and taste. The resulting cookie is buttery, rich, and crunchy without breaking your teeth or tasting like flavorless cardboard.

Speaking of flavor… for an unbelievable mocha flavor, we’ll add some coffee and cocoa powder. I use instant coffee mixed with very little water to flavor the dough. Espresso powder works as well, see the recipe notes. The cocoa taste is faint, but compliments the coffee wonderfully. Brown sugar sweetens the biscotti ever so slightly. In terms of flavor and moisture, I much prefer brown sugar over granulated sugar here. Let’s not forget all the mini chocolate chips! They’re speckled throughout each cookie.

Oh, and the chocolate dunked edge! And the hazelnuts! Flavor exclamation points!

Mocha Chip Biscotti recipe on sallysbakingaddiction.com-- my favorite biscotti recipe with tons of chocolate and coffee flavor!

Mocha Chip Biscotti recipe on sallysbakingaddiction.com-- Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of hazelnuts!

 You’re going to love these. Happy weekend, coffee cheers!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Mocha Chip Biscotti

Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of crunchy hazelnuts. Have your coffee and eat it too!

Ingredients:

Biscotti

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (plus more for your hands)  (measured correctly)
  • 1 Tablespoon unsweetened natural or dutch processed cocoa
  • 1 cup (200g) packed light or dark brown sugar (I prefer light)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3 large eggs
  • 2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water1
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup (180g) mini chocolate chips2
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Topping

  • 1/2 cup (56g) chopped hazelnuts, such as Diamond of California chopped hazelnuts
  • 8 ounces semi-sweet chocolate, coarsely chopped

Directions:

  1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.
  3. Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1 more Tablespoon of flour into the dough. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  4. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.
  5. Process the chopped hazelnuts in a food processor or blender until finely chopped. Alternatively, you can chop them up into smaller pieces with a knife. Set aside. Melt the chocolate in a medium bowl in the microwave (or use a double boiler). The key to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate seizes so fast, so easily. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the chopped hazelnuts. I do this over the sink to avoid a mess! Use any leftover chocolate to drizzle over the nuts. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.
  6. Make ahead tip: Store leftover biscotti in an airtight container for up to 2 weeks. Biscotti may be frozen up to 3 months, but I suggest freezing without the chocolate coating.

Recipe Notes:

  1. Instead of instant coffee, you can use 1 teaspoon instant espresso dissolved in 1 Tablespoon warm water. I do not recommend using brewed coffee because you want a very, very concentrated flavor.
  2. I prefer mini chocolate chips instead of regular size. Mini = more chips in each bite!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 Try my toasted almond version next!

Chocolate Almond Biscotti

You’ll love these Chocolate Turtle Cookies too.

Chocolate Turtle Cookies. Love these! Get the recipe at sallysbakingaddiction.com

68 Comments

All Comments

  1. I’ll be honest, I only found your website recently and I have looked at almost all the recipes. I have noted down as many as I can that I want to try, and am planning on baking one of your recipes for my mum for mothers day.
    I’m only 14 years old, and I love to make cakes and things (Who doesn’t!) and lots of the time I fail miserably! One of my favorite things to bake has to be banana bread though, and your wholewheat one is going to be the first thing I try!
    Please keep posting recipes!
    Jessie Xx

  2. Hi Sally, I’m looking at my two little logs baking in the oven and it looks like they flattened & spread out a lot 🙁 My dough was quite sticky but manageable so I only added 1tbspn extra of flour, as suggested in the recipe. What do you think went wrong? Should I have added more flour? Can you please share your thoughts? Could you also maybe provide more details on how the dough should feel & come together for biscotti? Thank you.

    1. Faye, how did the finished biscotti taste? The dough is supposed to be a little sticky. I wonder if your butter was firm enough? You can add a couple more Tablespoons of flour if need be.

      1. Finished product tasted ah-mazing Sally! Maybe my butter got too soft. I’ll definitely try again & gauge the dough real carefully this time 🙂
        Instead of dipping one end in chocolate, I simply spread the melted choc on one side of the biscotti and sprinkled with chopped hazelnuts. They were all devoured within a couple of days! 🙂

  3. The thing I always hated about premade, purchased biscotti is that it’s made with almond extract. Yuck! I love almonds but hate the extract! I make mine with vanilla and my entire family loves it. I will definitely try this version. Thanks!

    Also– on another note– I can’t seem to leave a comment on the lemon-blueberry cake… maybe because there are close to 500 comments already. My question is about high altitude. I live at 7800 feet, and cakes are often a challenge. Would you recommend any adjustments? Thanks again!

  4. My Starbucks friends know my order too. These mocha chip biscotti are screaming my name. I have never made biscotti. I think your recipe is going to be my first! Thanks for sharing.

  5. I’m definitely was in the same biscotti boat. It’s always just been so…meh. Not terrible, but nothing exciting. This recipe, however, looks like all of that is about to change! Especially love the brown sugar addition. And all the coffee and chocolate, of course 🙂

  6. Hi Sally

    On Saturday, my Almond biscotti was such a huge hit that on Sunday I made these. This time, I dared to work with sticky hands and did not need to add the extra flour. They were fabulous again!
    I think I am going to be making this very often!
    If you have other variations, please let us know! 🙂
    Thanks for re-introducing biscotti to me and my family!

  7. I make this and your almond biscotti almost weekend-ly because my mom is a biscotti lover. The flavor is amazing!! Just a question – I follow the recipe to a T but my dough is always ridiculously sticky, even with the extra flour. Any idea why? 

    1. Was there extra moisture in the air? Weather has everything to do with it. Well, usually. I’m glad you love the flavor– don’t be afraid to add just a little more flour if you need to. Some stickiness is OK.

  8. Sounds delicious! Planning to make these today for a bridal shower. 2 questions: 
    1- can I make these 4-5 days in advance? Will they stay fresh? 
    2- for this recipe, do you use an electric mixer or by hand? The instructions sound like it by hand but I wasn’t sure. 

    Can’t wait to make them! 

  9. Hi Sally, I was looking for a recipe to try and make for my mum and boyfriend’s mother for Mothers Day (this weekend over here), and was wondering if I could use real espresso instead (and what value you’d suggest) as I’ll have the machine out anyway inevitably or I’d I’d be better doing the instant? Looks so great either way.

    1. Better with the instant– because I can assure you what amount is the perfect amount to flavor the cookies.

  10. Hi Sally, I made this recipe recently and the dough was very unmanageable. I mean sticking to every surface and every finger. I had to add another + 1/2 cup of flour to be able to work with the dough. The biscotti came out delicious. Not as crunchy in the center though.

    Do you think my butter was too soft? Also to make more crisp, was it the extra flour that made it soft or should I bake them for a little bit longer? Love your site!

    1. Hi Brooke! It could have very well been the butter. That’s easy to fix for next time. For crunchier biscotti, bake longer. (It wasn’t the extra flour!)

  11. Hi Sally! Thank you for sharing all your delicious recipes. I’ve enjoyed baking so many of your yummy treats. They turn out spectacular and are a big hit!
    But, I did come across some issues when making this biscotti today- the dough was very sticky (so sticky that I ended up pouring it into a brownie pan and made brownies, even after I added lots of flour. The brownies were actually yummy though!)
    I think I may have over kneaded or mixed the dough? I’m not really sure. Is there any advice you could give me to ensure a not-as-sticky dough next time?
    Thanks 🙂

  12. There must be something wrong with the measurements.
    The dry mixture was not at all crumbly. The small portion of butter disappeared and I had a moist sand consistency, not nearly wet enough to form crumbles.
    The final mixture was way too sticky, even after two extra tablespoons of flour. I just poured it into the sheet and luckily it didn’t spread too much to make the biscotti too thin.
    The end result did come out alright, although I would prefer them a bit more dry-crunchy (even after over-baking them for 2 mins at each stage!). Also I do not taste the coffee.
    I believe it is a good base to fine-tune it into great biscotti, but the measurements need retouching.
    Thank you,
    D.

    1. The measurements are correct. If the dry mixture was moist from the butter, the butter was not cold enough when you were cutting it in. It will be cold with a few butter crumbles.

  13. I was never a big fan of biscotti, but as I read all the ingredients for this recipe, I just knew I had to try it. The hints of cocoa powder and espresso especially intrigued me! I just tried the finished product and it was absolutely delicious! I found the recipe very easy to follow and had no problem working with the dough. I used half a teaspoon of espresso powder and it was perfect.

    I showed my Grandma my copy of Sally’s Cookie Addiction and the recipe she wanted to try the most was your peppermint biscotti, and now I feel prepared to do that over the holidays! 🙂

    Thank you for this wonderful recipe, and for anyone who’s on the fence about it, go for it!

  14. I have made these a few times now, and they’re my favorite cookies (ever!). I love that they are softer than typical biscotti, yet still crunchy. The espresso and cocoa combination makes them so indulgent and satisfying. They are fairly simple to make, but the multi-step process makes me feel proud of them when they’re finished. I trust all of Sally’s recipes, but this one takes the crown for me.

    Thanks, Sally – delicious as always!

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Questions

  1. hi sally!! i’m going to ship these, how crucial is the chocolate dipping? i’m concerned shipping in these scorching temps, they won’t arrive as they’re supposed to look. thanks 😉

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