If you’re looking for a recipe to bake something special yet simple, look no further than these Chocolate Chip Biscotti! These crispy, golden slices filled with semi-sweet chocolate chips are the perfect pairing for a hot cup of coffee, tea, or even a glass of milk.
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What are biscotti
Biscotti, meaning “twice-baked” in Italian, are a traditional Italian cookie baked in two stages to achieve their signature crunchy texture. Unlike soft cookies, biscotti are intentionally crisp, making them ideal for dunking into coffee or tea without falling apart.
Ingredients you will need
Unsalted butter: Bring the butter to room temperature before beating it with the sugar.
White granulated sugar: Sweetens the biscotti while helping to maintain their structure.
Egg: Use one large egg at room temperature.
Vanilla extract: Adds a warm and aromatic flavor to the biscotti.
Flour: All-purpose flour is ideal for this Chocolate Chip Biscotti recipe.
Baking powder: Helps the biscotti rise slightly during baking, resulting in a crisp, airy texture.
Semi-sweet chocolate chips: While nuts like almonds are often added to traditional biscotti dough, semi-sweet chocolate chips are a great alternative.
Salt: A pinch of salt balances the flavors of the biscotti perfectly.
Cooking tips
Don’t overmix the dough: When combining wet and dry ingredients, mix just until no dry streaks remain to avoid tough biscotti.
Use a serrated knife: This ensures clean, precise cuts when slicing the biscotti.
Customize the add-ins: While chocolate chips are loved by many, feel free to experiment with other flavors like chopped almonds, citrus zest, or raisins.
How to make chocolate chip biscotti recipe
Prepare the dough: Start by creaming butter, sugar, and vanilla until smooth, then mix in the egg. Incorporate the dry ingredients, followed by the chocolate chips, to form a soft dough.
Shape and bake: Shape the dough into a log and bake until golden.
Slice and bake again: After cooling slightly, slice the log into thin pieces and bake them again for that characteristic crunch.
Cool and enjoy: Let the biscotti cool completely before indulging.
Storage tips
Store your chocolate chip biscotti in an airtight container at room temperature for up to two weeks. You can also freeze them for longer storage.
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these Pumpkin chocolate chip cookies, these quick-to-make Oat flour chocolate chip cookies, or these chewy Chocolate Oatmeal Cookies.
Recipe card
Chocolate chip biscotti
Equipment
- Digital kitchen scale
- Stand mixer with paddle attachment or hand mixer and a large mixing bowl
- Rubber spatula
- Parchment paper
Ingredients
- 70 g unsalted butter at room temperature
- 100 g white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 70 g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- In a bowl, add the butter, sugar, and vanilla extract. Beat with a hand mixer (or a stand mixer with a paddle attachment) until creamy.
- Add the egg and beat until well combined.
- Sift the flour, baking powder, and salt into the wet mixture. Mix with a rubber spatula until a dough forms and no dry ingredients remain.
- Fold in the chocolate chips. Place the dough onto the prepared baking sheet.
- Shape the dough into a log approximately 10 inches long, 3 inches wide, and ¾ inch tall (25 cm x 7 cm x 2 cm).
- Bake for 25–30 minutes or until slightly golden.
- Remove from the oven and reduce the heat to 325F (160C).
- Allow the log to cool for 10 minutes. Then slice it diagonally into ½-inch (1 ½ cm) thick pieces. Place each slice cut-side down on the baking sheet.
- Bake for another 25–30 minutes, or until the biscotti are golden brown and dry.
- Remove from the oven and let the biscotti rest on the baking sheet for 10 minutes. Transfer them to a cooling rack to cool completely.
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