Chocolate Sourdough Biscotti

There is something so comforting about dipping a crunchy biscotti cookie in your cup of coffee. Add a little chocolate and you have a perfect pairing. This chocolate sourdough biscotti recipe yields a crisp cookie that is reminiscent of brownie brittle. The dough itself is rich in chocolate, but I added some chocolate chips to really add that next level chocolatey goodness. 

One of the things I love about these Italian cookies is that they can keep for weeks without going bad. The process of double baking them removes most of the moisture from them so they maintain their freshness much longer. This means you can make them ahead of time if you have friends or family staying with you for for the holidays. It’s a great way to do a little preparation for your guests ahead of time. 

Several sourdough discard chocolate biscotti on a serving tray with one that has a bite taken out of it.

These double chocolate biscotti are a great treat to serve your chocolate lover guests with their coffee or tea. They are sweet enough to serve as dessert but also make a great addition to the breakfast table. I like to store them in a cute mason jar with a bow wrapped around it. 


All Purpose Flour

Cocoa Powder: Use Dutch-processed cocoa powder rather than natural cocoa. Natural cocoa does not result in as strong of a chocolate flavor as dutch processed and so you may be disappointed in the results if you use it here. 

Baking Powder


Sourdough Discard: You can use either active sourdough starter or unfed sourdough discard. Ideally, you want your starter to be a 100% hydration starter (equal parts water and flour). 


Sugar: although I love brown sugar, we use regular white sugar for this recipe. There is enough richness from the chocolate, and the extra moisture from brown sugar makes it a bit harder to get that nice crisp cookie we are going for. 


Is Biscotti Better with Butter or Oil?

Butter is the way to go with biscotti purely for the flavor it adds. That being said, you certainly can use oil, but you will miss out on that bakery-fresh taste that only butter can give. Olive oil can add a unique flavor as well, but tends to work better with non-chocolate varieties of biscotti.

Vanilla Extract: Traditional almond biscotti usually contains almond extract, however I substituted vanilla extract here because I think it works better with the chocolate flavor. 

Chocolate Chips: This recipe calls for dark chocolate chunks or chips, but you can also use milk chocolate chips or semi-sweet chocolate chips if you prefer.

Chocolate sourdough ingredients measured out into individual bowls and measuring cups.

What is the Secret to Making Biscotti?

The secret to making perfect biscotti with that classic crunchy texture is double baking them. Here’s how:

Make The Dough

Step 1: Whisk together the dry ingredients.

Step 2: Using the paddle attachment in the bowl of a stand mixer, cream together the butter and sugar. Add the eggs and whisk until light and fluffy. If you don’t have a stand mixer you can also use a hand mixer or whisk the ingredients by hand. 

Step 3: Add the vanilla and sourdough discard and whisk until just smooth. 

Step 4: Use a wooden spoon or rubber spatula to stir in the dry ingredients to the wet ingredients until mostly combined. Then, stir in the chocolate chips and continue to stir until everything is combined. Just be careful not to over-mix.

Photo depicts a compilation of 4 photos that show the steps of making sourdough chocolate biscotti. In the top left, there is a fork whisking the dry ingredients in a bowl. In the top left, a hand mixer is whisking the creamed butter, sugar and eggs. The bottom left shows the sourdough discard being added to the wet ingredients. The bottom right shows the completed sourdough biscotti batter with chocolate chips being poured into it.

Shape the Dough

Turn out the dough onto a lightly floured surface. Cut the dough into roughly two equal sized pieces. 

Use generously floured hands to shape each dough half into a rough 12” x2” x 1 inch log. This dough is quite sticky so add more flour to your hands and surface if you need to. 

Place each dough log on a large baking sheet lined with parchment paper. They will spread a fair amount so make sure there is at least 2 inches between them. 

There are two pieces of sourdough discard chocolate biscotti dough shaped into two rectangles measuring 12x2x1 inches on a large baking sheet lined with parchment paper.

The First Bake

Bake the dough in an oven preheated to 350F for 25-30 minutes. The top should appear cracked and the dough should be somewhat firm to he touch when done. Allow to cool 30 minutes. 

Transfer each large biscotti to a cutting board and use a sharp serrated knife (like a bread knife to cut the biscotti into 1 inch wide pieces. 

Return each cookie to the baking sheet, cut side up.

First baked sourdough biscottis cut into 1 inch pieces on a cutting board.

The Second Bake

Return the cookie sheet to the oven and bake the sourdough biscotti for an additional 30 minutes, flipping halfway through. Be careful not to touch the melted chocolate when you are flipping them or you might burn yourself (don’t ask me how I know).

The biscotti will feel quite firm and crisp when they are done but it’s okay if there are some that are slightly soft in the centers. They will crisp up more as they cool. You might also notice the edges are slightly golden brown, however, because of the dark color from the chocolate, this is a hard indicator to rely on. 

Chocolate sourdough biscotti cut into 1 inch pieces laid out on a baking sheet lined with parchment paper.

Allow the biscotti to fully cool on the baking sheet or on a wire rack before serving. 


You can substitute 1 cup of add-ins to the dough if you want to break up the chocolate flavor. 

  • Almonds,  pecans or walnuts
  • White chocolate chips
  • Freeze dried berries (strawberries or raspberries)

How to Serve Chocolate Sourdough Biscotti

Traditional biscotti is served with a warm beverage. The reason, besides the fact that it is a delicious pairing, is that biscotti are very crispy and typically too hard to just bite into. Biscotti are meant to be dipped in a warm drink like tea, coffee, or hot chocolate. This softens them and makes them easy to bite into an enjoy. 

Chocolate sourdough biscotti on a plate with a cup of coffee in the background. These items are on a table with green grass in the background.

How to Store Sourdough Biscotti

Biscotti have a longer shelf life compared to regular cookies because they have most of their moisture removed through the double baking process. That being said, they are best when consumed within 2 weeks for optimal freshness. 

How Do You Keep Biscotti Crisp?

To preserve their freshness, store them in an airtight container like a mason jar, plastic zip loc bag, or storage container away from moisture. 

Can You Freeze Biscotti?

You can freeze the dough ahead of time. Form the dough into a ball, give it a dust of flour, wrap it in plastic wrap and store it in a freezer safe bag. Defrost the dough in the fridge the day before preparing them and proceed to bake as instructed. I recommend using the dough within 1 month of freezing it for best results. 

Should You Refrigerate Biscotti Dough Before Baking?

You do not need to refrigerate the dough before baking. It is fine to use the room temperature dough, although it will be slightly more sticky. If you don’t like working with sticky dough, wait until after you make the dough to preheat the oven. Allow the dough to chill in the fridge while the oven is preheating. 

If you want the biscotti to develop a more sour flavor, you can let it chill in the refrigerator overnight before baking. This process is similar to a cold ferment when making sourdough bread. 

I hope you enjoyed these twice-baked cookies. I have a feeling I will be adding more biscotti recipes here in the future (I already have this sourdough cranberry orange biscotti recipe with pecans here). In the meantime, I would love it if you checked out some of my other sourdough discard recipes: 

Brown Butter Sourdough Discard Chocolate Chip Cookies

Super Fudgy Sourdough Discard Brownies

Chocolate Chip Cookies Bars with Sourdough Discard

Several sourdough discard chocolate biscotti on a serving tray with one that has a bite taken out of it.

Chocolate Sourdough Biscotti

These chocolate sourdough biscotti cookies are twice baked for a perfect crispy treat to have with your coffee or tea.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, brunch, Dessert
Cuisine Italian
Servings 24
Calories 148 kcal


  • 1 Stand Mixer
  • 1 Medium Mixing Bowl
  • 1 rubber spatula or wooden spoon
  • Measuring cups and spoons
  • 1 sharp kitchen knife
  • 1 large cutting board
  • 1 Large Baking Sheet
  • Parchment Paper


  • cup all purpose flour
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup sourdough discard
  • 2 eggs
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or dark chocolate chips


  • Preheat oven to 350℉.
  • Whisk together the flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
  • In the bowl of a stand mixer (or use a hand mixer), cream together the sugar and butter with the paddle attachment on medium speed.
  • Add the eggs and continue to beat until the mixture is light and fluffy.
  • Add the sourdough discard and vanilla and continue to stir on medium speed until just combined.
  • Slowly add the dry ingredients over low speed until almost fully mixed.
  • Remove the bowl and use a rubber spatula or wooden spoon to stir in the chocolate chips until just combined.
  • Turn out the dough onto a lightly floured surface. Cut the dough into roughly two equal sized pieces.
  • Use generously floured hands to shape each dough half into a rectangle that measures approximately 12 inches long, 2 inches wide, and 1 inch thick. If the dough becomes too sticky, add more flour to your hands and work surface as needed.
  • Place each dough log on a large baking sheet lined with parchment paper, spacing them 2 inches apart.
  • Bake in preheated oven for 25-30 minutes or until the dough feels firm to the touch and the top has started to crack.
  • Remove from the oven and allow to cool for 30 minutes.
  • Transfer each large biscotti to a cutting board and use a large serrated knife or sharp kitchen knife to cut the biscotti into 1 inch wide pieces.
  • Arrange the individual biscottis to the baking sheet, cut side up.
  • Bake for another 30 minutes, flipping the biscotti halfway through.
  • Allow to cool completely before serving.


Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 139mgPotassium: 87mgFiber: 2gSugar: 11gVitamin A: 111IUCalcium: 31mgIron: 1mg
Keyword Sourdough, Sourdough Discard
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  1. 5 stars
    Jessica, This chocolate biscotti is delicious and so easy to make! (I did add some dried cherries along with the chocolate chips).
    It’s a great way to use up your sourdough discard.
    I agree, so yummy with a cup of coffee! Thank you for a great recipe! ❤️

    1. Hello E,

      Great question! I recommend softening to room temperature to make it easier to cream the butter and sugar. Hope this helps!

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