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
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 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
