Double Chocolate Mint Biscotti

I feel like biscotti are very underrated in the cookie world.

All the attention is given to variations of chocolate chip cookies or snickerdoodles. It’s all about the perfect soft, chewy cookie and not about the cookies that could break a tooth. They won’t break your teeth, that’s why you eat them with coffee (get your dunk on!).

Biscotti are fabulous are these double chocolate mint biscotti are no exception. They aren’t quite as hard as the other recipes I have on here, due to the addition of another egg to hold the dough together, but they absolutely fit the biscotti ideal.

Two kinds of chocolate (or I guess technically three), two kinds of mint. Keep dreaming the dream. We’re talking dark cocoa powder, mini chocolate chips and peppermint extract in the dough and mint chocolate chips drizzled on top of the baked biscotti to really bring it home. One of my favourite flavour combinations in one cookie. Indulgence is key.

I used the same Guittard mint chips that featured in my double chocolate mint cookies – I order things like that in bulk so I never run out 😉 If you don’t have any or don’t have access to them (they seem to be more of a holiday item) feel free to substitute white chocolate chips. Once the white chocolate has melted add a little peppermint extract – emphasis on a little, you don’t want it tasting like toothpaste – and either leave it white or add a little green food colouring.

Give the humble biscotti some of your attention. They’re deceptively easy to make and are a great cookie with your morning cup of coffee or something fun to bring when you grab coffee with a friend. I’ll get back to your regular soft cookie with next week’s post 🙂

Double Chocolate Mint Biscotti

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 20-24 biscotti


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup dark cocoa powder
  • 1/2 cup mini chocolate chips
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. peppermint extract
  • 3 eggs
  • 1 egg white
  • 1 cup mint chocolate chips, for drizzling (or white chocolate chips melted with some peppermint extract, dyed green)


  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Combine flour, sugar, cocoa powder, chocolate chips, baking powder, baking soda and salt in a medium bowl, stirring with a whisk. Combine vanilla, peppermint, eggs and egg white in a large bowl, whisking to combine. Add flour mixture to egg mixture and stir until well blended. Divide dough in half and place on baking sheet. With floured hands, shape each dough half into a 12" long, 1/2" thick log.
  3. Bake at 350°F for 22 minutes. Remove from baking sheet and cool on a wire rack for 10 minutes. Cut each log on a diagonal into 1/2-1" slices. Carefully stand slices upright on baking sheet. Bake an additional 20 minutes until almost firm (if still slightly soft in the centre that's okay, they'll harden as they cool. Remove from baking sheet and cool completely on a wire rack.
  4. Once cool, melt mint chocolate chips over a double boiler or in the microwave. Place in a piping bag fitted with a small, round tip and drizzle over the biscotti. Allow to harden before eating 😉

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