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Chocolate Chip Biscotti Recipe

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3.8 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 biscotti

Description

Delight in these classic homemade Chocolate Chip Biscotti, perfectly crunchy and packed with mini semi-sweet chocolate chips. This easy-to-make recipe guides you through creating a buttery, sweet dough that is baked twice to achieve the signature crisp texture of biscotti. Ideal for dipping in coffee or tea, these biscotti are a delightful treat for gatherings or everyday snacking.

Ingredients

Wet Ingredients

  • 6 Tablespoons unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper to ensure the biscotti don’t stick during baking.
  2. Mix Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This creates a creamy base for the dough.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until fully combined to give the dough structure and flavor.
  4. Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and kosher salt to the wet mixture. Stir until the dough transforms from crumbly to a cohesive ball. Then fold in the mini semi-sweet chocolate chips evenly throughout.
  5. Shape the Dough: Transfer the dough onto the prepared cookie sheet and use your hands to form it into a rectangle approximately 12 inches long, 5 inches wide, and 1/2 inch thick. Use warmth of hands to smooth the dough if crumbly or dust with flour if sticky.
  6. First Bake: Bake the dough in the preheated oven for 25 minutes until set and slightly golden.
  7. Slice Biscotti: Remove the baked dough from the oven and allow it to cool slightly. Using a serrated knife, cut the log into 12 slices about 1-inch wide each. Place each slice on its side on the cookie sheet, spaced slightly apart.
  8. Second Bake and Flip: Return the sliced biscotti to the oven and bake for 10 minutes. Remove, flip each biscotti slice to the opposite side, and bake an additional 10 minutes to achieve the perfect crispness.
  9. Cool Completely: Take the biscotti out of the oven and allow them to cool thoroughly before serving for the best crunchy texture.

Notes

  • If the dough is too crumbly to shape easily, use the warmth of your hands to gently press it together.
  • If the dough is sticky, dust your hands with flour before forming the biscotti log.
  • Store biscotti in an airtight container at room temperature to maintain crispness.
  • These biscotti are excellent when dunked in tea or coffee.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/chocolate-chip-biscotti-recipe/