Triple Threat Chocolate Biscotti

Yes, I really mean it, these devils are a triple threat and not because they can sing, dance and act, but because they will threaten any cookies before them, over and over and over again. Biscotti meaning “twice baked” which of course they are, they’re not the type of biscotti you’d get in Italy because they have butter in them, making them more cookie-like. They are a cross between a not-as-sweet chocolate cookie, a Jewish Mandel bread and a just-the-right-sweetness biscotti, so-that-you-can-dunk-it-in-your-espresso-after-dinner cookie.  Also, it is fall, and thanksgiving is coming up, Yom Kippur this week, and I think you need these, badly, maybe I am projecting a little. Enjoy my friends.

Triple Threat chocolate Biscotti

Servings 30 cookies


  • 6 tbsp unsalted butter (⅔ stick) softened to a little cooler than room temperature
  • 6 tbsp vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • cups cups flour
  • ½ cup cocoa preferably Valrhona or another premium cocoa)
  • tsp baking powder
  • ¼ tsp fine grain sea or table salt
  • 1 cup chocolate chunks I like milk chocolate, good quality
  • ¾ cup nuts I like pecans or toasted and skinned hazelnuts. Or no nuts!


  • Preheat oven to 350ºF.  If you have 2 ovens, use both.  If you have one oven you will need to switch the trays halfway through the cooking time.
  • In a medium size bowl, mix together (I use a whisk), the flour, cocoa, baking powder, and salt, set aside.  
  • With the whisk attachment of your electric mixer, cream the butter, add oil, and add sugars.  Make sure you scrape down the sides so that everything mixes together.
  • Add eggs one at a time, add vanilla.
  • Switch to the paddle on your electric mixer.  Add in 2 or 3 stages the flour mixture to the butter mixture, slowly.  Do not overmix!
  • Add nuts and chocolate, Do not overmix!
  • Split the dough in half.  Form 2 logs across the length of 2 baking sheets (1 log on each sheet), you can do this on the diagonal also.
  • Bake for 20 minutes.  Remove from oven (leave the oven on).  Let cool on the baking sheets for about 15-20 minutes.  Transfer the logs carefully to a cutting board.  Slice, on a diagonal, ½ -¾ inch slices.  Place each piece back on the baking sheet lying on their sides.  Dry the biscotti out in the oven for 15 minutes (less time if you like then chewier).