Chocolate Crinkle Biscotti


Chocolate Desserts Christmas High Altitude | Published December 5, 2022 by Mimi Council

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Just like your favorite Chocolate Crinkle Cookies, but make it biscotti! This is Chocolate Crinkle Biscotti is buttery, crisp, and loaded with rich chocolate flavor.

If you're looking for more easy biscotti recipes for the holidays, check out my Gingerbread Biscotti, Glazed Oatmeal Raisin Biscotti, or my Thin Mint Biscotti.

chocolate crinkle biscotti

I decided to make a Chocolate Crinkle Biscotti instead of the classic Chocolate Crinkle Cookies this holiday — and it does not disappoint! This Chocolate Crinkle Biscotti is just like a crinkle cookie with its rich chocolate flavor, and its signature powdered sugar crinkle on top.

This easy Christmas biscotti recipe is one you can add to holiday cookie boxes or tins, as it’s a classic cookie flavor but in biscotti form! And, if you want to know how to make the best crinkle cookies, then read on!

chocolate crinkle biscotti

Why You'll Love This Recipe

Twist on a Classic: If you love Chocolate Crinkle Cookies this is a twist on this classic cookie, but I'm making it biscotti!

Rich and Chocolatey: Just like crinkle cookies, this biscotti is rich and chocolatey. It makes for a perfect dipping biscotti in milk or hot chocolate.

Simple: Sometimes holiday cookies don't need to screen holiday with red and green all over. This is a simple holiday cookie that everyone will love.

chocolate crinkle biscotti

How to Make Perfect Crinkle Biscotti

Just like with all my crinkle cookie recipes, the trick to the best crinkle cookies is using both cane sugar and powdered sugar for the topping. I roll the cookies (or top the biscotti in this case) with cane sugar first. Then you roll them in the powdered sugar. The cane sugar creates a barrier so that the powdered sugar can’t just bake into the cookies in the oven! This is the trick to the best crinkle cookies — no matter if it’s cookies or biscotti!

So, try out this easy Christmas biscotti recipe this season. I’m sure you will love it as much as Delaney and I do. I love dipping this biscotti in a big glass of milk, but it’s also delicious for breakfast on a snowy day!

chocolate crinkle biscotti
chocolate crinkle biscotti

Ingredients

chocolate crinkle biscotti

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

Step 3

In a separate bowl, add the flour, cocoa powder, baking powder, vanilla bean, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.

Step 4

Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log, then sprinkle the powdered sugar on top of that.

Step 5

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

chocolate crinkle biscotti

Baker's Tips

  • Use soft butter! Biscotti is a lot like cookies, where you should have soft butter. You can leave butter out on the counter overnight for the best softening method. Or, if you must, you can microwave it for 10 second intervals per half cup. But, the butter should be soft and you should be able to squish it with your fingers easily.
  • Make sure to measure your biscotti log. This is important as if the biscotti log is too small, then the biscotti will be too thick and it won’t bake up crispy, instead, it could be soft inside.
  • Cover the biscotti completely with cane sugar first, then cover it all with the powdered sugar. This is the trick to the best crinkle cookies, as it creates the best crinkles where the powdered sugar sticks well!
  • Make sure to store this Chocolate Crinkle Biscotti in a cool dry place.
chocolate crinkle biscotti

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Can I make these ahead of time?

Yes, biscotti is a great recipe to make in advance because of its crispy texture.

Craving More?

chocolate crinkle biscotti

Chocolate Crinkle Biscotti

Mimi Council
This Chocolate Crinkle Biscotti is just like your favorite chocolate crinkle cookies, but in biscotti form! Try out this easy Christmas biscotti recipe!
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 227 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, cocoa powder, baking powder, vanilla bean, and sea salt, and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
  • Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log, then sprinkle the powdered sugar on top of that.
  • Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 7 days.

Notes

Gluten Free — Replace the all purpose flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

Nutrition

Calories: 227kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 222mgPotassium: 86mgFiber: 2gSugar: 20gVitamin A: 275IUCalcium: 43mgIron: 2mg
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