If you’ve been hunting for the perfect crunchy yet delightfully chocolatey treat, this Chocolate Chip Biscotti Recipe is going to become your new kitchen favorite. I absolutely love how these biscotti come out crispy with just the right amount of chocolate melting into every bite. Whether you’re dunking them in your morning coffee or sharing with friends, this recipe nails that classic Italian cookie vibe with a homemade twist you’ll cherish.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday pantry staples you likely already have on hand, making it easy to whip up anytime.
- Perfect Crunch: Twice-baked for that classic biscotti snap that stays crispy without crumbling apart.
- Chocolate Chip Goodness: Loads of chocolate chips folded in add just the right amount of melty sweetness to every bite.
- Great for Gifting: These are an easy, thoughtful homemade gift—plus, everyone’s gonna thank you for sharing!
Ingredients You’ll Need
The beauty of this Chocolate Chip Biscotti Recipe is how the ingredients harmonize to create a crisp yet tender texture with bursts of chocolate. It’s straightforward but delivers big on flavor, and with a few simple shopping tips, you’ll find success every time.
- Butter: I always use softened unsalted butter; it creames best and gives you control over salt balance.
- Granulated Sugar: Provides sweetness and helps create that perfect crunchy biscotti crust.
- Vanilla Extract: Real vanilla extract is a must for warmth and depth in flavor.
- Eggs: They bind everything together while adding moisture to keep your biscotti from being too dry.
- All Purpose Flour: The base for structure – make sure it’s measured properly for consistent results.
- Baking Powder: Just a little lift to keep the biscotti from turning too dense.
- Salt: Enhances all the flavors, even in sweet treats.
- Chocolate Chips: I love using semi-sweet chips, but you can experiment with dark or milk chocolate too.
Variations
One of the things I love about my Chocolate Chip Biscotti Recipe is how easy it is to customize. Whether you’re craving a nutty crunch or want to keep it gluten-free, these little tweaks make this recipe totally your own.
- Add Nuts: I often throw in chopped almonds or walnuts for a lovely texture contrast and a boost of flavor.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend; just check that it contains xanthan gum for structure.
- Spice It Up: For fall vibes, I add a teaspoon of cinnamon or a pinch of nutmeg—makes the chocolate and vanilla pop in a new way.
- White Chocolate & Cranberry: Swapping out chips for white chocolate and adding dried cranberries is a festive spin that my family adores during the holidays.
How to Make Chocolate Chip Biscotti Recipe
Step 1: Cream Butter and Sugar
Start by beating together the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 4 minutes on medium speed with an electric mixer. This step is key because it introduces air that helps create that tender crumb you’re aiming for in your biscotti.
Step 2: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each. I’ve learned it’s important not to rush through this so the eggs fully emulsify with the butter and sugar mixture. Then stir in the vanilla extract for that fragrant, comforting aroma.
Step 3: Combine Dry Ingredients and Mix In
Mix your flour, baking powder, and salt together in a separate bowl. Gradually add this dry mix into the wet mixture, beating just until blended—you don’t want to overmix here, or your biscotti could turn out tough. Finally, fold in the chocolate chips by hand so they’re evenly distributed without breaking.
Step 4: Shape and Bake Your Logs
With lightly floured hands, divide the dough into two equal pieces. Shape each into a log about 9 to 10 inches long and flatten slightly to about 3 inches wide. Placing these on a greased baking sheet, bake at 350°F for 25 minutes until golden brown and firm to the touch. I always let them cool on the pan for 15 minutes to set up properly before slicing.
Step 5: Slice and Twice Bake
Reduce your oven to 300°F. Using a serrated bread knife, slice the logs diagonally into approximately 1/2-inch thick slices. Lay them cut side up on the baking sheet and bake for 10 minutes. Flip the slices and bake for another 10 minutes on the other side. This twice-baking step is what gives biscotti their signature crunch without drying them out.
Once baked, let the biscotti cool completely on a wire rack before serving or storing.
Pro Tips for Making Chocolate Chip Biscotti Recipe
- Use Room Temperature Butter: Softened butter blends much easier, resulting in a smoother dough—and that really helps your biscotti texture.
- Don’t Skip the Cooling Step: Let the baked logs rest before slicing to ensure neat slices that won’t crumble apart.
- Slice Diagonally for Style and Texture: Cutting on the diagonal makes your biscotti longer and more elegant, plus it exposes more crisp edge with each bite.
- Monitor Bake Times Closely: Ovens vary, so watch the biscotti closely during the second bake to prevent overtoasting.
How to Serve Chocolate Chip Biscotti Recipe
Garnishes
I like to keep it simple — sometimes just a light dusting of powdered sugar for a little extra sweetness and visual appeal. Occasionally, I’ll drizzle melted chocolate over the cooled biscotti for a fancier touch when serving guests.
Side Dishes
These biscotti pair beautifully with a rich cup of espresso or even hot cocoa. For a brunch spread, add some fresh fruit and creamy mascarpone or ricotta cheese on the side—it balances the crunchy texture perfectly.
Creative Ways to Present
For birthdays or holidays, I like stacking biscotti in a decorative jar tied with ribbon or arranging them in a basket alongside a coffee sampler. Turning these into edible gifts always gets rave reviews, and it’s a heartfelt way to share homemade love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your biscotti in an airtight container at room temperature. From my experience, they’ll stay perfectly crisp for up to two weeks, ideal for enjoying over multiple coffee mornings.
Freezing
I’ve frozen biscotti baked and cooled, wrapped tightly in plastic wrap then placed in a freezer bag. They freeze well for up to 3 months. When ready, just thaw at room temperature or pop directly into warm tea to soften them a bit.
Reheating
If you want to refresh leftover biscotti, I recommend warming them in a low oven (about 300°F) for 5-7 minutes. This helps bring back that gentle crunch without drying them out further.
FAQs
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Can I use different types of chocolate chips in this Chocolate Chip Biscotti Recipe?
Absolutely! You can substitute semi-sweet chips with dark, milk, or even white chocolate chips depending on your preference. Just keep in mind that white chocolate melts differently during baking, so watch your biscotti closely to avoid overbaking.
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How do I make sure my biscotti stay crunchy?
Twice baking is the key! Also, make sure to slice your biscotti evenly and bake them at the right temperature during the second bake. Once cooled, store them in an airtight container at room temperature to maintain crispness.
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Can I make this recipe dairy-free?
You can make substitutions like using dairy-free butter alternatives and ensure the chocolate chips are dairy-free too. The texture may vary slightly, but it’s definitely possible to enjoy a dairy-free version of this biscotti.
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What’s the best way to slice biscotti logs without crumbling?
Use a serrated bread knife and make slow, gentle sawing motions rather than pressing down hard. Letting the logs cool for 15 minutes after the first bake firm them up, which helps prevent crumbling when slicing.
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Can I add nuts to this Chocolate Chip Biscotti Recipe?
Yes! Adding chopped almonds, walnuts, or pecans is a favorite variation of mine. Just fold them in with the chocolate chips before shaping the dough.
Final Thoughts
This Chocolate Chip Biscotti Recipe has been a go-to in my kitchen whenever I want something homemade that feels special but isn’t fussy. The crisp texture combined with sweet chocolate chips always wins over friends and family, and I love how versatile it is for sharing or gifting. If you’re looking for an easy but rewarding baking project, I hope you’ll give this one a try—you might just find it becomes one of your favorite cookies to make (and munch on!) too.
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 Chocolate Chip Biscotti recipe delivers a crunchy, sweet treat perfect for dunking in coffee or enjoying as a delightful snack. These twice-baked Italian cookies combine a buttery dough with rich chocolate chips, baked to golden perfection and sliced for a crisp texture.
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 Oven and Prepare Pan: Preheat your oven to 350 degrees F. Grease a cookie sheet with cooking spray and set it aside to ensure the biscotti do not stick during baking.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is creamy and smooth, creating the base for a tender dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine. Then, mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture to the wet ingredients, beating just until blended to avoid overworking the dough and maintaining its texture.
- Fold in Chocolate Chips: Stir the chocolate chips into the dough by hand, ensuring even distribution without deflating the dough.
- Shape Dough Logs: Lightly flour your hands and divide the dough into two equal pieces. Shape each into a log approximately 9–10 inches long and flatten to about 3 inches wide.
- First Bake: Place the logs on the prepared cookie sheet and bake in the preheated oven for 25 minutes until they turn golden brown.
- Cool Before Slicing: Remove the logs from the oven and let them cool on the pan for 15 minutes to firm up for easier slicing.
- Reduce Oven Temperature: Lower the oven temperature to 300 degrees F to prepare for the second bake.
- Slice Biscotti: Using a serrated bread knife, cut the logs diagonally into slices roughly 1/2 inch thick, providing the signature biscotti shape.
- Second Bake – First Side: Arrange the slices cut side up on the baking sheet and bake for 10 minutes to crisp up.
- Second Bake – Flip Slices: Flip each biscotti slice over and bake for an additional 10 minutes to evenly toast both sides.
- Cool Completely: Remove the biscotti from the oven and allow them to cool fully until firm and crunchy, perfect for storing or serving.
- Serve and Enjoy: These biscotti are delightful on their own or paired with a hot beverage to dunk in.
Notes
- Need an easy gift idea? Wrap up some homemade Chocolate Chip Biscotti for a thoughtful, delicious present.
- These biscotti are excellent for dunking into coffee, tea, or hot chocolate to soften them slightly and enhance flavor.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
Nutrition
- Serving Size: 1 biscotti
- Calories: 210
- 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
