Chocolate Chocolate Chip Biscotti, Gluten-Free

Today’s cookie is brought to you by the need for something crunchy with your hot drink. I drink tea. My friends drink coffee. My daughter drinks cocoa. Regular cookies are fine (actually, great) with these beverages, but sometimes you just need something crunchy. Or maybe it’s me. I need something crunchy.

I love biscotti. To eat and to bake. There’s something really fun about baking these once, slicing them, and baking them again. Maybe I’m easily amused, but that is fun to me. Taking one thing, turning into another, than turning that into something different. As you may know, biscotti comes from two Italian root words that translate into “twice baked.”

I found the original recipe in Parade Magazine. It’s by one of my baking goddesses, Dorie Greenspan. Her original recipe called for dried cranberries, too, but I prefer my chocolate without dried fruit–at least in cookies.

These biscotti are my favorite because they are chocolate with chocolate chips. Have I mentioned how much I love chocolate? You can use whatever semi-sweet chocolate pieces you have in the house. I often use regular-sized chocolate chips because that’s what I have on hand. But, these are good with mini-chocolate chips, as well. Or, you can opt not to put in the chocolate chips. These cookies make great gifts! Store in airtight containers.

Chocolate Chocolate Chip Biscotti, Gluten-Free
-adpated from Dorie Greenspan

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1/2 C unsweetened cocoa powder, sifted
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 TBL unsalted butter, softened
1 C granulated sugar
2 large or extra large eggs
1 C regular size or mini-chocolate chips

Preheat oven to 350 degrees
-line a cookie sheet with parchment paper
-in a medium bowl, mix together flour, cocoa, baking powder, baking soda, and salt, set aside
-in a large bowl, with a mixer, beat butter until it is light and fluffy
-add granulated sugar, continue to beat until fluffy
-add eggs, continue to beat
-with mixer on low, beat in dry ingredients–mix until just combined
-with a strong spoon, fold in chocolate chips (the dough will be stiff)

-divide dough in half and put each blob of dough on opposite ends of cookie sheet. Shape into logs 12 inches long by 4 inches wide, by 1/2 thick. The dough is sticky when coming off of the spoon, but if you use the palms of your hands to shape it, it’s not sticky

-bake at 350 for 25 minutes. Remove from oven and cool on pan for 20 minutes

-slice “logs” into 1/2 inch thick cookies–cut slowly and carefully so they don’t crumble
-stand them up on the baking sheet

-bake for 15 minutes
-remove from baking sheet and cool on wire rack


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  1. Dorothy says

    I just found your website and I love it. My daughter-in-law is gluten sensitive and I am always on the look out for new recipes for her. I think the chocolate biscotti will be well receivecd by her because she just loves chocolate. My question is can I prepare the biscotti dough and freeze it for a few days and then let the dough defrost, cut the biscotti and bake as per recipe?

    Thank you for your help.

      • angela says

        thanks! I actually (embarassingly) found that page on your site just after I hit send for my question. sorry for the redundancy! thanks for a great site BTW. I am making my first ever batch of sourdough starter and it is going along super-duper! those cabbage leave are really amazing aren’t they? I sooooo miss wheat and bread!

        • says

          Angela: LOL! That’s always the way it happens. And I’m so glad you’re finding the site helpful–yay!! And the cabbage leaf trick still blows my mind. :)

  2. stephanie says

    Well I ground my own brown and white rice flours and used bobs red mill for the other flours for your mix and I taste a grainy texture. So I am not going to be able to use my wondermill for this. It stands out since the others are so fine. I will just need to buy them all and mix it up. Also how crucial is the ecast measurements for the mix. I made a bigger batch and was mixing it by hand in the ziplock and the zipper broke and a bunch blew out about 1/8th of it or a little more. So I just prayed and mixed what was left real well and made the biscotti. It tasted great except for the graininess. I am really excited to have found your site as I am making goodies for my Gluten, soy, dairy, soy, egg intolerant friend. We did the flax trick for the egg sub. Oh that may also be the graininess?? I let it soften in the hot water. HMMM any ideas appreciated.

    • says

      Stephanie: I think the home-ground flours might be the cause of the grainy feel. Also, don’t worry to much about the flour spillage–it sounds like it wasn’t all that much and the mix is forgiving.

  3. Cheri Mansperger says

    Just found your site this week. Chocolate biscotti was always a favorite so i was so glad to see this recipe! Made these today and they are really good. Thanks!

  4. Michelle says

    These are so delicious! I followed the recipe exactly, except for tossing in a handful of chopped walnuts. Walnuts+ chocolate= mmmm My noni always made regular biscotti with anise seed, anise extract and almonds. I have tried to adapt her recipe with other flour blends to okay-but-not-great results. I’d love to use this recipe to make biscotti like hers. I assume I should just replace the cocoa with more flour?

    I have your book on my Christmas list- can’t wait to get it!

  5. Regee says

    I tryed these w/a few changes….No choc. chips, but added Orange extract:-) I LOVED them!!!


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