If you’ve been on the hunt for that perfect cookie that’s delightfully crunchy, sweet, and packed with chocolatey goodness, I’ve got you covered. I absolutely love this Chocolate Chip Biscotti Recipe because it hits all those notes and feels just a bit fancy without any fuss. When I first tried biscotti, I was intimidated by the double-baking process, but this recipe simplifies everything so you can enjoy crisp, flavorful biscotti that melt in your mouth with your morning coffee or afternoon tea. Trust me, once you make these, they’ll quickly become a staple in your baking routine!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything on hand, making it super easy to whip up anytime.
- Perfect Texture: Crispy on the outside, but with just enough chewiness to keep it interesting.
- Customizable: Chocolate chips are a must-have, but you can switch up add-ins to suit your mood.
- Great for Gifting: These biscotti make thoughtful homemade gifts that friends and family will adore.
Ingredients You’ll Need
For this Chocolate Chip Biscotti Recipe, I always keep things straightforward with pantry staples that come together beautifully. The balance of butter, sugar, and vanilla forms a rich base, while the chocolate chips add pockets of sweetness you’ll want to savor. Here are some quick tips on choosing your ingredients:
- Butter: Use softened, not melted butter, for that perfect creamy dough consistency.
- Granulated Sugar: Classic white sugar gives the biscotti just the right touch of sweetness and helps with crispness.
- Vanilla Extract: Always choose pure vanilla extract if possible – it makes a noticeable difference in flavor.
- Eggs: They bind everything together and add moisture; make sure they’re at room temperature for easier mixing.
- All Purpose Flour: This gives you that ideal biscuit sturdiness—don’t substitute with cake flour or gluten-free blends without adjustments.
- Baking Powder: Just a teaspoon to give a light lift so your biscotti aren’t dense but still crisp.
- Salt: Enhances all the flavors and balances sweetness – don’t skip it!
- Chocolate Chips: Semi-sweet or dark work best – toss in mini chips if you want an even spread of chocolate in every bite.
Variations
I love making this Chocolate Chip Biscotti Recipe my own by tweaking it depending on the season or what’s in my pantry. It’s so forgiving! Feel free to get creative with mix-ins or try swapping out flavors—you’ll make it your very own.
- Nutty Delight: I like adding chopped toasted almonds or pistachios for an extra crunch and flavor contrast—it’s simply irresistible!
- Orange Zest: Adding fresh orange zest to the dough brings a lovely citrus brightness that pairs wonderfully with the chocolate chips.
- Espresso Biscotti: For coffee lovers, mix in a teaspoon of instant espresso powder to the dry ingredients for a mocha twist.
- Gluten-Free Version: I’ve experimented with gluten-free all-purpose flour blends; just be mindful they may alter texture slightly, and baking time can vary.
How to Make Chocolate Chip Biscotti Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F and greasing your baking sheet—trust me, it’ll make cleanup a breeze. Beat together the softened butter and sugar until it’s light and fluffy; this is key to that tender crumb later on. I love using my electric mixer for this step because it saves time and gets that perfect texture.
Step 2: Mix in Eggs and Vanilla
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract—this little addition gives the biscotti that warm, inviting aroma you’ll notice as it bakes. I’ve found room temperature eggs blend more smoothly without curdling the butter mixture.
Step 3: Combine Dry Ingredients and Stir in Chocolate Chips
In a separate bowl, whisk together the flour, baking powder, and salt. Adding these dry ingredients gradually to the wet mixture helps avoid overmixing, which can make the biscotti tough. Stir in the chocolate chips by hand so they’re evenly distributed but don’t get broken up. This step reminds me of the satisfaction of seeing those chocolate specs throughout the dough!
Step 4: Shape the Dough Logs and Bake
With lightly floured hands, divide your dough in half and shape each portion into a log about 9-10 inches long and 3 inches wide. Don’t worry about making them perfectly uniform; rustic shapes add charm. Bake them for about 25 minutes until golden brown. I like to let them cool right on the baking sheet to firm up before slicing.
Step 5: Slice and Double Bake
Lower your oven temp to 300°F for this part. Using a serrated knife, slice the logs diagonally into about 1/2-inch thick pieces. Lay them cut side up on the baking sheet and bake for 10 minutes. Then flip each biscotti and bake another 10 minutes on the other side. This double bake is the secret to that signature crunch without drying them out. When you remove them, let them cool completely so they firm up perfectly.
Pro Tips for Making Chocolate Chip Biscotti Recipe
- Room Temperature Ingredients: Always bring your eggs and butter to room temp first—it helps the dough come together smoothly without lumps.
- Do Not Overmix: When combining wet and dry ingredients, mix just until everything comes together to keep the biscotti tender.
- Use a Serrated Knife: This makes diagonal slicing easier and prevents the biscotti from crumbling or breaking apart.
- Cooling is Crucial: Letting logs cool before slicing prevents crumbs and helps maintain that beautiful shape.
How to Serve Chocolate Chip Biscotti Recipe
Garnishes
I usually keep things simple and let the biscotti shine, but if you want to get fancy, a dusting of powdered sugar or a drizzle of melted white chocolate looks gorgeous and tastes heavenly. Sometimes, I dip the ends in melted dark chocolate and sprinkle crushed nuts for an impressive touch that’s surprisingly easy.
Side Dishes
These biscotti are fantastic on their own but pair amazingly well with a steaming cup of cappuccino, hot chocolate, or even a glass of dessert wine. For brunch, I love serving them alongside fresh fruit and a creamy cheese spread—you’ll find guests keep reaching for seconds!
Creative Ways to Present
One time, I arranged these biscotti in a tall glass jar tied with twine as a gift, and it was such a hit. For special occasions, layering biscotti with slices of fruit and dollops of whipped cream on a platter creates a stunning dessert display. You can also package them in cute cellophane bags with a handwritten note for a personal touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your biscotti in an airtight container at room temperature. I’ve found they keep their crunchiness beautifully for up to two weeks. Just avoid stacking them too tightly to prevent cracking.
Freezing
If you want to make these ahead for later, biscotti freeze wonderfully. Wrap them individually in plastic wrap then place in a freezer-safe bag or container. I freeze portions of biscotti this way for quick breakfast treats, and they stay fresh for up to three months.
Reheating
When reheating frozen biscotti, I pop them in a 300°F oven for about 5-7 minutes just until warm and crisp again—don’t microwave, or you risk sogginess. This little trick revives that fresh-baked texture perfectly.
FAQs
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Can I substitute chocolate chips with other mix-ins?
Absolutely! This Chocolate Chip Biscotti Recipe is very adaptable. You can swap chocolate chips for nuts, dried fruit, or even white chocolate chips. Just adjust the quantity to fit your preference and remember that some add-ins may affect the texture slightly.
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Why do biscotti need to be baked twice?
The double-baking process removes moisture to create that signature crisp and crunchy texture unique to biscotti. The first bake sets the dough, while the second bake after slicing crisps the cookies evenly without burning.
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How can I prevent biscotti from being too hard?
To keep biscotti from becoming rock hard, watch your baking times carefully and avoid overbaking during the second bake. Also, letting them cool completely before storing helps maintain the right texture.
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Can I make this Chocolate Chip Biscotti Recipe dairy-free?
You can try replacing butter with a dairy-free margarine or coconut oil, but this might slightly change the texture and flavor. I recommend testing a small batch first to see how you like the results.
Final Thoughts
This Chocolate Chip Biscotti Recipe holds a special place in my heart because it’s simple enough for weeknight baking, yet elegant enough to gift or serve at gatherings. I love baking a batch for myself and my family—it always brings smiles and plenty of dunking cups of coffee. If you’ve been hesitant about trying biscotti before, give this recipe a go. I promise you’ll be so proud of your crunchy, chocolaty results, and your kitchen will smell like a little slice of heaven.
Print
Chocolate Chip Biscotti Recipe
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Chocolate Chip Biscotti recipe yields crunchy, twice-baked Italian cookies perfect for dipping in coffee or enjoying as a sweet snack. The dough is made with butter, sugar, eggs, vanilla, and studded with chocolate chips, then shaped into logs, baked, sliced, and baked again to achieve the signature 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 and Prepare: Preheat your oven to 350 degrees F. Grease a cookie sheet lightly with cooking spray and set it aside to ensure your biscotti won’t stick.
- Cream Butter and Sugar: Using an electric mixer, beat together the softened butter and granulated sugar until the mixture is creamy and smooth, which helps create a tender texture in the biscotti.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring these are evenly distributed before adding to the wet mixture.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture a little at a time, beating just until blended to avoid overworking the dough, which can make the biscotti tough. Then, stir in the chocolate chips by hand to evenly disperse them throughout the dough.
- Shape the Dough: Lightly flour your hands and divide the dough into two equal pieces. Shape each piece into a log approximately 9 to 10 inches long and flatten them with your palms to about 3 inches wide. This prepares them for even baking and easy slicing.
- First Bake: Place the logs on the prepared cookie sheet and bake in the preheated oven for 25 minutes, or until they turn golden brown. After baking, remove from oven and let them cool on the pan for 15 minutes to set.
- Slice the Logs: Reduce the oven temperature to 300 degrees F. Using a serrated bread knife, carefully slice the biscotti logs diagonally into 1/2-inch thick slices to maximize the surface area that will become crisp during the second bake.
- Second Bake: Arrange the slices cut side up on the cookie sheet, then bake for 10 minutes. Flip each slice to the other side and bake for an additional 10 minutes. This twice-baking process dries out the cookies, creating that distinctive crunchy texture.
- Cool and Serve: Remove the biscotti from the oven and let them cool completely on the baking sheet until firm. These are perfect to enjoy with coffee or to give as a thoughtful homemade gift.
Notes
- Need an easy gift idea? Wrap up some homemade Chocolate Chip Biscotti for a delicious treat.
- Enjoy biscotti dunked in coffee, tea, or hot chocolate for a delightful experience.
- Store biscotti in an airtight container to maintain their crisp texture for up to two weeks.
Nutrition
- Serving Size: 1 serving
- 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
