Chocolate Chip Biscotti Recipe
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!
Servings: 12 biscotti
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.
Nutrition
Serving: 1biscotti
