Chocolate Crinkle Biscotti
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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.

Table of Contents
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!

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.

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!


Ingredients
- Butter: I use Organic Valley Salted Butter.
- Cane Sugar: I love Costco Kirkland Organic Cane Sugar around the holidays as it's such a deal for lots of baking!
- Eggs: Organic Valley Large Eggs are my fave!
- All Purpose Flour: I love Cairnspring Mills All Purpose Flour as it's fresh milled from a small company.
- Dutch Cocoa Powder: NuNaturals Organic Dutch Cocoa Powder is my fave!
- Powdered Sugar: I use Wholesome Organic Powdered Sugar.
- Vanilla Bean: I use Lafaza Organic Ground Vanilla Bean for pure vanilla flavor.
- Baking Powder and Salt: I use baking powder because this is a chocolate cookie, so don't use baking soda.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: You'll need a stand mixer for this recipe.
- Baking Sheet: You'll need one half sheet pan.
- Parchment Paper: I use parchment paper for ease, which I highly recommend! My favorite nontoxic parchment paper is Kana.
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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).

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.

FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, biscotti is a great recipe to make in advance because of its crispy texture.
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Chocolate Crinkle Biscotti
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 large eggs
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground vanilla bean
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
- 36 grams powdered sugar (sifted)
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
Nutrition
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