A recipe for Chocolate Chip Biscotti. This twice-baked cookie is studded with semi-sweet chocolate chips and perfect for pairing with coffee or hot chocolate.
I have made quite a few biscotti recipes over the past few days and these Chocolate Chip Biscotti are one of my new favorites!
Since the cookies have been twice-baked until crisp, they can be stored in an airtight container at room temperature for up to 2 weeks.
This makes the Chocolate Chip Biscotti a perfect option for holiday gifts! They are better able to withstand shipping with proper packaging compared to other, more fragile cookies.
A Few Tips
The easy dough comes together quickly and is divided into two equal pieces. Each piece is formed into a log about 1/2 inch (1 centimeter) tall and 3 inches (7 1/2 centimeters) wide. The logs are baked until set and golden on the bottom, then allowed to cool at room temperature.
I generally let these Chocolate Chip Biscotti cool a little longer than other biscotti recipes before slicing to give the chocolate a chance to slightly harden. This, along with keeping a paper towel handy to wipe excess chocolate from the knife, will help keep the chocolate from spreading too much over the cookies.
Each log is then sliced on the diagonal into individual cookies about 3/4 inch (2 centimeters) thick before arranging again on the cookie sheet and baking for a second time until crisp, 10-15 minutes. For even more of a crispy texture, flip the sliced cookies and cook for an additional 10 minutes on the other side before cooling to room temperature.
Adjust the amount of chocolate chips as desired. I usually fold in a full 1 1/2 cups (200 grams). Drop down to 1 cup (130 grams) for a lighter chocolate flavor. You can also swap the regular chocolate chips for miniature for a more even distribution.
Want to add a more festive look? Dip the ends of the biscotti into melted chocolate or drizzle over the tops and cover with your favorite holiday sprinkles.
Looking for more Biscotti recipes?
Try my
Chocolate Chip Biscotti Recipe
Adapted from Brown Eyed Baker
Chocolate Chip Biscotti
Ingredients
- 1/2 cup (113 grams) unsalted butter softened at room temperature
- 3/4 cup (165 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 cups (375 grams) all purpose flour
- 1- 1 1/2 cups (130-200 grams) semisweet chocolate chips
Instructions
- Preheat oven to 350˚F (180˚C). Line a large baking sheet with parchment.
- In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla extract. Slowly add baking powder, salt, and flour until dough comes together. Fold in chocolate chips.
- Divide the dough into 2 equal pieces. Form one of the pieces into a log about 12 inches (30 1/2 cm) long. Place near the edge of the prepared baking sheet and gently flatten until about 3 inches (7 1/2 centimeters) wide and 1/2 inch (1 centimeter) thick. Repeat with other half of the dough.
- Bake in preheated oven until set and the bottom is golden brown, about 25 minutes. Remove from oven and allow sit at room temperature for 20 minutes until cool to touch.
- Use a serrated bread knife to cut each log on the diagonal into 1/2-3/4 inch (1.25- 2 centimeter) thick slices. Return slices to baking sheet, cut side down. Bake for another 10-15 minutes, until crisp.
- Allow to cool to room temperature and store in airtight container for up to about 2 weeks.
Lisa
Delicious but I would reduce the amount of chocolate chips next time.
Tara
Thanks Lisa!
Debbie
The dough was very dry, unable to form into rolls. I added a bit more butter to make it manageable. Have you had this problem while making them?
Tara
Hi Debbie! So sorry they were too dry! Was the butter completely light and fluffy and eggs beaten in well before adding the rest of the ingredients? How did you scoop the flour?
Debbie
I scooped the flour with the 1 cup measure. I did have to soften the butter slightly in the microwave then whisked it together with the eggss. The butter was not melted. It seems like there should have been more than 1/2 cup of butter fir 3 cups of flour.
Tara
Whisked it with the eggs or beat with the sugar until light and fluffy before adding the eggs? Needs to have that light texture first to better blend with the flour.
When scooping flour with the measuring cup, that can sometimes pack it too tightly and add too much. I usually use a spoon to transfer the flour from the container to the measuring cup. Will be updating this recipe with metric measurements soon to help with accuracy too.
Debbie
I see where I went wrong, I added the sugar to the flour instead if beating with egg & butter. I’ll try again 👍
Thanks
Tara
No worries at all Debbie! Sorry about the wasted ingredients. I have definitely been there. I did just weigh the flour and it came out to 360 grams. Hope you love the biscotti next time.
Josie
If I only have salted butter at hand would it change the taste drastically if I were to use that
Tara
Hi Josie! You can, but just won’t have as much control over the salt content in the dough. I would personally drop the amount of added salt down to 1/4 teaspoon if using salted butter.
Shelley
Hi! I’m curious about something. It’s just my husband & myself. I don’t eat biscotti but my hubby loves it with his coffee. I have made this recipe before & it turned out great! My question is, it does make a lot for just him, so do you think I could shrink wrap half of the prepared biscotti & freeze them? Do you think they would freeze well? Thanks so much for any insight!
Tara
Hi Shelley! They do freeze well! After freezing in a single layer, store in a freezer-safe airtight container for up to 2-3 months. Simply defrost at room temperature for a couple of hours before eating.
Carissa
Mine crumbled at the edges quite a bit when I cut them. What am I doing wrong?
Tara
Hi Carissa! Did you use a serrated bread knife? How long did they rest out of the oven before you cut them?
Valerie
My biscottis were delicious and my husband couldn’t resist eating them. Next time though, I will add some rum.
Tara
Thanks Valerie! Sounds fantastic with rum.