Chocolate Cocoa Nib Biscotti

It's time for another biscotti recipe. One of my favorite baked goods to make. I love the transformation from long, flat log of dough, into cute, crunchy little cookies. It amazes me every time. I also love how long they last in an airtight container in my cupboard. This is one of the few baked goods I make that I don't freeze right away. Because they are completely dried out they don't really go stale or lose their texture, at least not very fast anyway. 

This chocolate cocoa nib biscotti turned out perfectly. I decided to add a few cocoa nibs to the dough and I loved the combination with the chocolate chips. The cocoa nibs add a different flavor and texture to the cookie that really help them stand out. A hint of espresso powder in the dough complements the chocolate and brings all the flavors together into a perfectly balanced treat.

Don't worry if you don't have any cocoa nibs, the biscotti will still be wonderful without them, but if you happen to have some on hand I highly suggest the addition. The same with the espresso powder. You can really add whatever flavors you have on hand. Be creative and do what you like. Don't have espresso powder, how about some cinnamon instead, for that chocolate-spice mix? Have an orange lying in your fridge? Zest it up and throw it in for a wonderful chocolate orange combo. How about swapping out some or all of the chocolate for some dried fruit, or some chopped nuts, or both! Let your imagination go wild!

Chocolate Cocoa Nib Biscotti

Adapted from 

Deliciously Declassified


  • 1/2 cup (1 stick) butter, room temperature
  • 2/3 cup (4 1/2 ounces) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour 
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 teaspoon instant espresso 
  • 1/2-3/4 cup semisweet chocolate chips
  • 1-2 tablespoons cocoa nibs 
  • Turbinado sugar, for sprinkling on top


In a small bowl, whisk together the flours, baking powder, salt and espresso, set aside. 

In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time followed by the vanilla, mixing well after each addition.

Add the dry ingredients to the butter mixer in two parts, mixing until just combined after each addition. 

Mix in the the chocolate chips and cocoa nibs, if using. 

Split the dough in half, and shape each half into a long log, about 1 1/2 inches wide on a parchment paper lined baking sheet, leaving a little room between each log. Sprinkle the top of each log with turbinado sugar. 

Bake the cookies at 350°F for 25 minutes, until a light golden color. Remove from the oven and allow to cool for 30 minutes. Meanwhile, reduce the oven temp t o 300°F

After the 30 minutes, slice the biscotti to your desired thickness (I got about 25 cookies) and arrange the slices on the parchment lined baking sheet.

Bake for an additional 35-45 minutes, until biscotti are completely dried through. Cool on a wire rack and then store in an airtight container.