If you’re on the hunt for a crunchy, delightful treat that pairs perfectly with your afternoon coffee or an after-dinner nibble, you’re going to love this Chocolate Chip Biscotti Recipe. I absolutely love how these biscotti come out crisp on the outside, yet tender enough to savor slowly, and that sweet chocolate chip surprise in every bite? Total game changer. Stick around—I’m going to walk you through every step so your biscotti turn out just like mine, maybe even better!
Why You’ll Love This Recipe
- Simple Ingredients: You likely have everything in your pantry already, making this an easy bake anytime.
- Perfectly Crunchy Texture: Twice-baked for that classic biscotti snap, perfect for dunking or snacking.
- Customizable Flavor: Chocolate chips bring sweet magic, but you can swap in nuts or dried fruit too.
- Great for Gifting: These keep well and look beautiful wrapped as homemade presents.
Ingredients You’ll Need
This Chocolate Chip Biscotti Recipe uses classic baking staples that work really well together to create that perfect crunch and rich flavor. When picking your chocolate chips, go for semi-sweet or bittersweet to balance the sweetness, and always use fresh baking powder for the fluffiest texture.
- Butter: Softened butter is key for smooth mixing and adds rich flavor—don’t substitute with margarine.
- Granulated sugar: Gives just the right amount of sweetness and helps with browning.
- Vanilla extract: A splash adds warmth and depth to the dough.
- Eggs: They bind everything together and add moisture.
- All-purpose flour: Provides the structure. I like to stir it well before measuring for accuracy.
- Baking powder: Helps the biscotti rise slightly—make sure it’s fresh for the best results.
- Salt: Enhances all the other flavors; never skip it.
- Chocolate chips: The star of the show! I prefer mini chips so every bite has chocolate without overpowering.
Variations
I love switching things up based on the season or what I have handy. This Chocolate Chip Biscotti Recipe is wonderfully flexible, so don’t be afraid to get creative and make it your own.
- Nutty Upgrade: Toss in toasted almonds or pistachios along with the chocolate chips for a delightful crunch—my family goes crazy for this version!
- Orange Zest Buzz: Adding a teaspoon of fresh orange zest brightens the flavor beautifully, especially around the holidays.
- Gluten-Free: I’ve experimented with gluten-free flour blends, and it works well as long as you add a bit more moisture to hold the dough together.
- Spiced: A pinch of cinnamon or cardamom adds an unexpected warm twist I adore on chilly evenings.
How to Make Chocolate Chip Biscotti Recipe
Step 1: Cream and Combine the Wet Ingredients
Start by preheating your oven to 350°F and greasing a cookie sheet. Using an electric mixer, beat the softened butter and sugar until the mixture is light and creamy—this sets a lovely base for your dough. Then, add eggs one by one, beating well each time, before mixing in the vanilla. I like to scrape down the sides of the bowl here to make sure nothing’s left behind.
Step 2: Incorporate the Dry Ingredients & Chocolate Chips
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture gradually to the wet ingredients, mixing just until combined—you don’t want to overwork the dough, or your biscotti could turn out tough. Finally, fold in the chocolate chips by hand. This is one of my favorite parts—you get to see all those little chocolate pockets waiting to be baked!
Step 3: Form and First Bake
With lightly floured hands, divide the dough in two and roll each piece into a log about 9-10 inches long and 3 inches wide. Flatten the logs slightly with your palms. I like to tuck them close to the center of the baking sheet so heat can circulate evenly. Bake for 25 minutes until a lovely golden brown. Then let the logs cool right on the pan for about 15 minutes—this cooling time is important for that perfect biscotti texture.
Step 4: Slice and Second Bake
Lower the oven temperature to 300°F. Using a serrated bread knife, slice the logs diagonally into biscotti, about ½-inch thick. Lay the slices cut side up on the cookie sheet, then bake for 10 minutes. Flip each biscotti to the other side and bake for another 10 minutes. This second bake is what makes them so delightfully crisp and perfect for dunking—don’t skip it!
Step 5: Cool and Enjoy
Let your biscotti cool completely on a wire rack until firm. Once cooled, they’re ready to munch on or package up to gift. I promise, once you try these, you’ll want to keep a stash in your pantry.
Pro Tips for Making Chocolate Chip Biscotti Recipe
- Don’t Skip the Double Bake: It’s the secret to that classic biscotti crunch—trust me, the difference is night and day.
- Use a Serrated Knife: I learned this the hard way—using a serrated bread knife makes slicing easier and prevents crumbling.
- Cool Before Slicing: Letting the logs cool for 15 minutes helps the dough set so your slices keep their shape.
- Watch Your Oven Temperature: Baking at the right heat ensures an even bake without burning the edges.
How to Serve Chocolate Chip Biscotti Recipe
Garnishes
I usually keep it simple—a light dusting of powdered sugar looks pretty and adds a gentle sweetness. For a festive touch, you can drizzle melted chocolate over the top. I once dipped half of mine in dark chocolate and sprinkled crushed pistachios—so fancy and fun!
Side Dishes
These biscotti pair beautifully with a cappuccino, espresso, or even a glass of milk if you want a kid-friendly option. I’ve also enjoyed them alongside a bowl of fruit salad for a balanced breakfast treat.
Creative Ways to Present
For gifting, I bundle biscotti with a pretty ribbon in a clear cellophane bag, adding a small handwritten note about how best to enjoy them. At parties, I like arranging them standing upright in a decorative jar or glass, making for a stunning display your guests will admire before digging in.
Make Ahead and Storage
Storing Leftovers
I keep biscotti fresh by storing them in an airtight container at room temperature. They last beautifully for up to two weeks this way, staying crisp and delicious. You’ll find they’re perfect for quick snack cravings.
Freezing
If I ever bake a big batch, I freeze biscotti in a sealed freezer bag with parchment between layers to prevent sticking. Frozen biscotti keep well for about three months and thaw quickly when you want a treat.
Reheating
To refresh slightly stale biscotti, I pop them in a warm oven (about 300°F) for 5-7 minutes. This brings back the crispness and warms up the chocolate chips without burning anything—a simple trick I discovered that really revives that snappy texture.
FAQs
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Can I use a different type of chocolate in this Chocolate Chip Biscotti Recipe?
Absolutely! While semi-sweet chocolate chips are classic, feel free to swap in white chocolate, dark chocolate chunks, or even mini butterscotch chips depending on your preference. Just keep the quantity about the same to maintain the balance of sweetness and texture.
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How do I make my biscotti extra crunchy?
Double baking is the key! Slice the logs after the first bake and bake the slices again at a lower temperature, flipping halfway through. This slow drying process dries out the biscotti and gives them that satisfying snap every bite needs.
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Can I make the dough ahead of time?
You can prepare the dough a day in advance and keep it covered in the refrigerator. Let it come to room temperature before shaping into logs for a smoother rolling experience.
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What’s the best way to store biscotti?
Store biscotti in an airtight container at room temperature where they stay crisp for up to two weeks. If you want a longer shelf life, freezing is a fantastic option.
Final Thoughts
This Chocolate Chip Biscotti Recipe has earned a permanent spot in my baking rotation because it delivers consistent, delicious results with very little fuss. I started making these years ago when I wanted a cookie that would last longer and be perfect for dunking—and believe me, they never disappoint. Whether you’re treating yourself or baking for friends and family, this recipe is like sharing a little piece of joy. So grab your ingredients and give it a go—I can’t wait to hear how much you love them!
Print
Chocolate Chip Biscotti Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Chocolate Chip Biscotti recipe delivers crunchy, twice-baked Italian cookies studded with rich chocolate chips. Perfectly sweet and delightfully crisp, these biscotti are ideal for dipping into coffee or enjoying as a satisfying snack.
Ingredients
Wet Ingredients
- 6 Tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a cookie sheet with cooking spray and set aside to prevent sticking.
- Cream butter and sugar: Using an electric mixer, beat together the softened butter and granulated sugar until the mixture is light and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix dry and wet ingredients: Gradually add the dry flour mixture to the wet butter mixture, beating just until combined to avoid overmixing.
- Fold in chocolate chips: Stir in the chocolate chips by hand to evenly distribute throughout the dough.
- Form logs: Lightly flour your hands and divide the dough into two equal parts. Shape each into a log about 9–10 inches long and flatten to approximately 3 inches wide.
- First bake: Place the logs on the prepared cookie sheet and bake at 350°F for 25 minutes until they turn golden brown. Remove from oven and let cool on the pan for 15 minutes.
- Reduce oven temperature: Lower the oven temperature to 300°F (150°C) for the second bake.
- Slice biscotti: Using a serrated bread knife, carefully slice the cooled logs diagonally into biscotti pieces.
- Second bake – side one: Arrange the biscotti slices cut-side up on the cookie sheet and bake for 10 minutes.
- Second bake – side two: Flip the biscotti over and bake for another 10 minutes to achieve a crisp texture on both sides.
- Cool and serve: Remove from the oven and allow the biscotti to cool completely until firm. Enjoy them fresh or store in an airtight container.
Notes
- These biscotti make a fantastic homemade gift, wrapped in decorative packaging.
- They are delicious when dunked into coffee, tea, or hot chocolate.
- Store biscotti in an airtight container at room temperature to maintain their crispness for up to two weeks.
- For a nutty twist, consider adding chopped almonds or pistachios along with the chocolate chips.
Nutrition
- Serving Size: 1 biscotti (approximately)
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 126 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg
