This crunchy, twice baked Chocolate Chip Biscotti is an Italian favorite! My easy to follow recipe is loaded with mini chocolate chips and makes the perfect breakfast cookie, especially when dunked in coffee!
Aimee’s Recipe Notes
Taste & Texture: Buttery biscotti with a crispy firm texture, loaded with chocolate chips.
Ease: I love how incredibly easy this cookie is to make. If you can bake cookies, you can bake biscotti.
Assembly Tip: Instead of large classic sized biscotti, form two logs to make smaller sized biscotti.
Storage: Keep biscotti in an airtight container at room temperature for up to 2 weeks.
Freeze: Store biscotti in a freezer safe container for up to 3 months.
Top Tip: Use mini chocolate chips for best results in biscotti!
Biscotti Ingredients Notes
Making chocolate chip biscotti is incredibly easy and takes the same ingredients as cookies. Be sure to scroll down to the recipe card for a complete list of ingredients with measurements.
- Butter- while many biscotti recipes call for oil, real butter gives the best results! Delicious flavor! You can use unsalted or salted butter in this recipe.
- Sugar- you’ll need granulated sugar for biscotti. Blending it with the butter until creamy helps distibute the sugar evenly, preventing a gritty texture in the biscotti.
- Mini Chocolate Chips- I use semi-sweet chocolate, much like I do for chocolate chip cookies. Regular size chocolate chips work, but you’ll like how the mini chips spread well in the biscotti.
- Optional- Add in toasted, chopped pecans for a nutty texture!
How to Make Chocolate Chip Biscotti
Make the cookie dough.
- Blend ingredients in a bowl as directed.
- Press the dough into a 12×5-inch rectangle on parchment paper. Be sure to press the dough so it is even thickness.
Double Bake.
- Bake the dough in a rectangle.
- Remove from oven and slice into 1-inch wide slices. Turn biscotti pieces onto their sides. Bake 10 minutes, then flip biscotti to opposite side and bake an additional 10 minutes.
More Biscotti Recipes
- Eggnog biscotti has all the holiday flavor, in this easy biscotti recipe!
- This chocolate orange biscotti starts with an orange flavored biscotti, drizzled with chocolate.
- No one can resist crunchy homemade Snickerdoodle biscotti. This classic recipe is my most popular.
- A homemade turtle biscotti loaded with caramel, pecans, and dipped in dark chocolate.
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Chocolate Chip Biscotti Recipe
Ingredients
- 6 Tablespoons unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher alt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugar until light and fluffy, about 2-3 minutes. Add in eggs and vanilla until combined.
- Add flour, baking powder, and salt and until the dough goes from crumbly into a ball. Add in chocolate chips.
- Drop biscotti dough onto parchment paper and use your hands to shape the dough into a rectangle, about 12-inch by 5-inch (and 1/2-inch thick). If the dough is too crumbly, use the warmth of your hands to shape the dough. If it's too sticky, dip your hands in flour before shaping the biscotti.
- Bake biscotti for 25 minutes. Remove for the oven. Using a serrated knife, slice biscotti into 12 slices (about 1-inch wide). Lay each slice on it's side, separating them slightly on the cookie sheet.
- Return biscotti to the oven and bake an additional 10 minutes. Remove from oven and flip biscotti to opposite side. Bake another 10 minutes. Remove from oven and cool completely.
Notes
- For a richer flavor, swap out half of the vanilla extract for almond extract.
- Nuts- fold in 1/2 cup finely chopped pecans for a nutty flavor and texture.
- Storage- keep biscotti in airtight container at room temperature for up to 2 weeks.
