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
Scale
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
