These Eggless Chocolate Biscotti are delightful and studded with chocolate chips. They are twice-baked and have a crispy and crunchy texture, making them perfect for dipping in a hot or warm drink!
Double Chocolate Biscotti cookies are surprisingly easy to bake at home. They are made with cocoa powder and chocolate chips and are perfect as a chocolatey treat for chocolate lovers!
What is Biscotti?
Biscotti are Italian cookies, and they literally mean twice-baked. They are crispy on the edges and melt in a mouth texture after being dipped in a cup of tea or coffee. It is straightforward to customize the biscotti recipe by adding our choice of nuts, chocolate chips, or dried fruits. The biscotti dough comes together very easily and quickly. The only thing is that we need to bake the biscotti twice, but it’s totally worth it. I have used cocoa powder and chocolate chips to make the double chocolate biscotti in this recipe.
About Eggless Chocolate Biscotti
Making chocolate biscotti at home from scratch is simple, and the dough comes together quickly. I have used a stand mixer to make the dough, but you can also use a hand-held electric mixer.
We love biscotti, but my son specifically loves these chocolate biscotti cookies. The reason is they are double chocolatey and loaded with chocolate chips. But if you are not into chocolate, check out these Orange Almond Biscotti (Eggless) / Eggless Biscotti and Tropical Biscotti (Eggless) / Fruit and Nut Biscotti recipes.
There is no need to use any egg replacers for this recipe. Like my other biscotti recipes, I have used a simple cornstarch and water mixture to make the dough.
I used semi-sweet chocolate chips for this biscotti recipe, but you can also use dark chocolate chips.
These double chocolate biscotti are crispy, buttery, delicious, and perfectly sweetened. You can have them with a cup of tea, coffee, or milk. They are perfect for dunking into your favorite hot drink.
Why You Will Love This Biscotti
- The recipe for chocolate biscotti is easy, eggless, and vegetarian.
- These Double Chocolate Biscotti are loaded with chocolate chips.
- They are perfectly crispy and crunchy.
- Eggless Chocolate Biscotti are buttery, chocolatey, and tempting.
- Making this delightful snack at home is surprisingly easy.
- The biscotti is perfect with a choice of hot or warm drink.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour and recommend using the same.
- Cocoa Powder: I like to use Dutch-processed cocoa powder for the dark and deeper chocolatey flavor. But you can also use natural cocoa powder.
- Baking Powder: It acts as a leavening agent and helps biscotti spread and rise. Do not replace the baking powder with baking soda.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, which must be softened to room temperature. Also, creaming butter and sugar is very important for light biscotti.
- Sugar: It provides sweetness and volume to the biscotti.
- Cornstarch + Water: It provides binding and moisture to the biscotti dough. Basically, it works as an egg replacer without using any weird or fancy egg replacers.
- Chocolate Chips: I used semi-sweet chocolate chips, but dark chocolate chips can also be used. You can use either regular or mini chips, depending on your preference.
- Vanilla: Adds sweet and warm flavor to these tropical biscotti.
- Milk: It brings the dough together. We need only a couple of tablespoons of milk; you can use whole or low-fat milk.
How To Make Eggless Chocolate Biscotti
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl and set aside.
- Sift the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Whisk well to combine and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy.
- Scrape down the sides and the bottom of the bowl as needed.
- Add cornstarch mixture and vanilla, and beat until everything is combined.
- Scrape down the sides of the bowl.
- Turn the mixer on low, add the dry ingredients and milk, and mix until just combined.
- Next, add the chocolate chips and mix to distribute thoroughly.
- Place the dough onto a prepared baking sheet and divide it into two equal parts.
- Shape each dough into a log about 8-9 inches long and 2½ inches wide.
- Keep both the logs on a baking sheet with at least 3-4 inches of space between them.
- If using a small baking sheet, bake one log at a time.
- Bake for 25-30 minutes or until the top is firm to touch and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the cookie sheet.
- Carefully transfer the logs to a cutting board while still slightly warm.
- Cut the logs into even diagonal slices about ¾-inch wide using a serrated knife.
- Transfer the biscotti back onto a baking sheet, laying them flat with a bit of space between them.
- Return the biscotti to the oven and bake them again at 350°F (180°C) for 15 minutes or until crisp.
- Remove from the oven and allow them to cool completely on the baking tray.
- The Eggless Chocolate Biscotti can be kept in an airtight container for two weeks.
Baking Tips For Eggless Chocolate Biscotti
Flour: For the perfect biscotti, make sure to measure the flour correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Measuring: Like flour, I recommend using a kitchen scale for cocoa powder. Too much of it will ruin the taste of biscotti.
Do Not Overmix: Do not overwork the dough; otherwise, it will end up in dense and crumbly biscotti.
Butter: Butter should be softened to room temperature before creaming the butter and sugar.
Baking: Every oven is different, so the baking time may vary. For the first bake, watch the oven after 20 minutes. If you prefer slightly tender biscotti, you can cut the baking time for the second bake. However, biscotti will continue to harden as they cool.
Frequently Asked Questions
Some recipes don’t need any extra ingredients to make it egg-free. However, we need an additional element for some recipes to be successful. Especially for specific recipes, we need something for binding and moisture. That is why I used a mixture of cornstarch and water. However, for each recipe, there is a different requirement; we can not use cornstarch mixture as a standard egg substitute. But for this recipe, it worked like a wonder. It binds and moistens biscotti. The dough will be stiff and crumbly if this mixture is not used. And cornstarch is a general ingredient and is mostly available in everyone’s pantry. So, there is no need to buy any store-bought fancy egg replacer.
Yes! Once the biscotti are completely cooled down, tightly cover them in a freezer-safe container or bag and freeze for up to a month.
More Eggless Cookies
Recipe Card
Eggless Chocolate Biscotti / Double Chocolate Biscotti
Ingredients
- 2 tablespoon cornstarch
- 4 tablespoon water
- 2 cups (260g) all-purpose flour
- ⅓ cup (30g) cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (114g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl and set aside.
- Sift the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides and the bottom of the bowl as needed.
- Add cornstarch mixture and vanilla, and beat until everything is combined. Scrape down the sides of the bowl.
- Turn the mixer on low, add the dry ingredients and milk, and mix until just combined. Next, add the chocolate chips and mix to distribute thoroughly.
- Place the dough onto a prepared baking sheet and divide it into two equal parts. Shape each dough into a log about 8-9 inches long and 2½ inches wide.
- Keep both the logs on a baking sheet with at least 3-4 inches of space between them. If using a small baking sheet, bake one log at a time.
- Bake for 20-25 minutes or until the top is firm to touch and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the cookie sheet. Carefully transfer the logs to a cutting board while still slightly warm.
- Cut the logs into even diagonal slices about ¾-inch wide using a serrated knife. Transfer the biscotti back onto a baking sheet, laying them flat with a bit of space between them.
- Return the biscotti to the oven and bake them again at 350°F (180°C) for 15 minutes or until crisp.
- Remove from the oven and allow them to cool completely on the baking tray.
- The biscotti can be kept in an airtight container for two weeks.
Notes
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.