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One crunchy bite of Chocolate Chip Biscotti is all it will take to convince you that this is a recipe you will be making again and again! All the flavors of your favorite cookie contained in a dunkable, munchable biscotti. Sparking with sugar and dipped in chocolate, these treats make wonderful gifts and care package snacks.
Why you'll love this recipe
The chocolate chip cookie is arguably the most popular homemade cookie in America. Many people have favorite recipes that cater to preferences like thickness, texture, and kind of chip used! (At my house the Jacques Torres version is the gold standard.)
Even here on The Monday Box, you can find numerous recipes for chip filled cookies. Chocolate Chip Molasses Cookies are thick, chewy, and spicy.
Chocolate Chocolate Chip Shortbread is a doubly chocolate, crunchy cookie that melts in your mouth. Chocolate Chip Cookie Bars pack comforting brown sugar and chocolate flavor into a bar that stays soft and chewy for a surprisingly long time.
And then there are Chocolate Chip Biscotti! These crunchy, crisp (never hard) vanilla cookies are thoroughly speckled with mini chips, sprinkled with sugar and dipped in dark chocolate. Beautiful biscotti with chocolate cookies that are delicious to eat and great for gifting.
Recipe ingredients
Instructions
- Cream the butter, sugar, salt, baking powder, and vanilla. Beat in the eggs.
- Mix in the flour, then fold in the chips.
- Use a rubber spatula to scrape and shape the dough into two logs on a parchment lined baking sheet. Smooth the top of the logs with the spatula or slightly damp hands.
- Bake for 25 minutes, at 350°F. Remove from the oven, and cool on the pan for about 10 minutes.
- Reduce the oven to 325°F.
- Cut the log diagonally into ½"thick slices.
- Stand the biscotti on the baking sheet. Bake for 25-30 minutes, until the biscotti are very dry and beginning to turn golden around the edges.
- Remove from the oven, and cool completely.
- Melt dipping chocolate in a small bowl in the microwave.
- Dip each cookie and place on wax paper lined baking sheet.
- Refrigerate for about 10 minutes to set the chocolate.
Tips
- Use mini chips, not regular sized chips, for even distribution and easier cutting
- Dipping in chocolate is optional, the biscotti are festive with just the decorating sugar. However, dipping ups the flavor and adds a professional looking touch.
- The raw dough is sticky. It is easiest to use a rubber spatula to spread and shape the dough into loaves.
- Use a serrated knife to cut the baked dough logs into slices without crumbles. If the dough crumbles when cutting, let it cool further before slicing. Another trick to keep the dough logs from crumbling while slicing is to slightly dampen the top to the loaf with a water mist.
FAQ's about biscotti
Why are biscotti crunchy?
Biscotti get their special crunch from a second baking. The dough is baked in logs, then cut into slices. The slices are returned to the oven and further baked to remove moisture, which results in a crisp, crunchy cookie.
How long do biscotti keep?
Unlike the average chocolate chip cookie, biscotti maintain their deliciousness for 2-3 weeks! Munch on a few with your morning coffee, then pack some in a long distance care package or bake ahead for holiday gifts.
More easy biscotti recipes
Oreo Biscotti , or cookies and cream biscotti, are crunchy vanilla biscotti baked with chunks of chocolate sandwich cookie.
Pumpkin Biscotti pack a lot of fall flavor into crunchy pumpkin cranberry cookies ideal for dunking in a pumpkin spice latte, coffee, or tea.
Lemon Biscotti are ideal with iced tea or hot tea. This crisp lemon cookie is a lovely citrusy snack.
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Chocolate Chip Biscotti Recipe
One crunchy bite ofChocolate Chip Biscottiis all it will take to convince you that this is a cookie you will be making again and again! All the flavors of your favorite chocolate chip cookies contained in a dunkable, munchable, homemade biscotti.
5 from 19 votes
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Course: Dessert
Cuisine: American, Italian
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 26
Calories: 104kcal
Author: Wendy Sondov
Equipment
Ingredients
- 6 tablespoons butter room temperature
- ⅔ cup of granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 3 teaspoons vanilla paste or extract
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 cup mini chocolate chips semisweet
Optional toppings
- 2 tablespoons large crystal decorating sugar
- ½-¾ cup melted dark chocolate
Instructions
Preheat the oven temperature to 350°F. Line a cookie sheet with parchment paper.
In the bowl of an electric mixer, using the paddle attachment, cream the butter, sugar, salt, baking powder, and vanilla extract or paste.
Beat in the eggs. The batter may look slightly curdled.
Mix in the flour until combined, then fold in the chocolate chips, to form a sticky dough.
Divide dough in half. Use a rubber spatula to scrape and shape the dough into two logs ( each about 13”x 3”x¾" thick) on the prepared baking sheet. Smooth the top of the logs with the spatula or slightly damp hands.
If using decorating sugar, sprinkle 1 tablespoon of sugar onto each log.
Bake for 25 minutes. Remove from the oven, and cool on the pan for about 10 minutes.
Reduce the oven to 325°F.
Transfer logs to a cutting board and use a serrated knife to cut the log diagonally into equal pieces, ½" thick. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.
Stand the biscotti on the prepared baking sheet, with at least ½” between slices. Return the baking sheet to the oven, and bake a second time for 25-30 minutes, until the biscotti are very dry and beginning to turn golden brown around the edges.
Remove from the oven, and transfer the biscotti cookies to a wire rack to cool completely.
If dipping in chocolate, line a baking sheet with wax paper.
Melt the chocolate in a small bowl in the microwave at 50% power until completely melted.
Dip each cookie and place on the prepared baking sheet.
Refrigerate for about 10 minutes to set the chocolate.
Store in an airtight container at room temperature for 2-3 weeks.
Notes
- Use mini chips, not regular sized chips, for even distribution and easier cutting
- Dipping in chocolate is optional, the biscotti are festive with just the decorating sugar. However, dipping ups the chocolate flavor and adds a professional looking touch.
- The raw dough is sticky. It is easiest to use a rubber spatula to spread and shape the dough into loaves.
- Use a serrated knife to cut the baked dough logs into biscotti without crumbles. If the dough crumbles when cutting, let it cool further before slicing. Another trick to keep the dough logs from crumbling while slicing is to slightly dampen the top to the loaf with a water mist.
- The long shelf life of these Italian cookies makes them favorite cookies for care packages, gifts, or a holiday season cookie swap or cookie exchange.
Packing tips
Do not dip in chocolate if mailing to or from a hot location. Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an air-tight container or freezer weight ziplock bag.
Nutrition
Calories: 104kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 57mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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First published November 10, 2019. Last updated November 11, 2020 with improved images, ingredient images, and information for a better user experience.
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Reader Interactions
Comments
Sara
OMG baked these to take for summer holidays soooooo delicious I'm not even gonna dunk them in chocolate I love 😍 them just the way they are 😋 .This recipe is a keeper I'm very very impressed,thank you so much for sharing this recipe, LOVE ❤️ SARA.from Kitchener Ontario Canada.Reply
Wendy Sondov
I'm so glad you are enjoying the biscotti, Sara! Keep them in mind at holiday time. Biscotti make great gifts!
Reply
Kathy
Can this be frozen? We're wanting to bake some for our visitation program at our church and keep a supply in the freezer to have on hand as needed.Reply
Wendy Sondov
Hi, Kathy. Yes, biscotti work well for freezing! They also keep fresh for several weeks (even a month) at room temperature, so if you have two events in the same week or two, you could use whatever is left over from one program at your second event.
Reply
Jana Banana
Thanks for the wonderful recipe! Beautiful pictures. Do you know a good source for biscotti-size treat bags like in the pictures? I ordered ones for pretzel rods but they're not quite big enough. Thank you!Reply
Wendy Sondov
Hi, Jana! I'm so glad you are enjoying the recipe. The bag size depends on how many biscotti you want to fit in the bag. I am pretty sure that the bags in the photos were clear party goodie bags from the Dollar Store, however, I also use 6" x 10" cellophane bags I get on Amazon (https://amzn.to/3TOGLZ2 ). As you mention that your pretzel rod bags don't work, I am guessing that you want to include more than one or two biscotti in the bag. The 4" x 9" bags I have aren't tall enough for my usual biscotti, but the biscotti could certainly be made a little shorter to fit in the bag. I hope this helps!
Reply
Jana Banana
Thanks so much!Reply
Alice
I see it’s been a year since someone has posted and hope you will see this! 🙂 Can you explain “stand” the biscotti after you cut it? Don’t you lay it on its side? Just checking. Thank you for sharing, can’t wait to make it! 😃
Reply
Wendy Sondov
Hi, Alice. No worries. I get notifications for all comments/questions no matter when the recipe post was published or when the last person commented. 🙂 By "stand" I mean to set the biscotti on it's flat bottom. This way both cut sides are evenly baked at the same time. Recipes that call for laying the biscotti down on its side, usually require flipping the cookie half way through the second bake. You can certainly do that if you prefer. I find standing the biscotti is easier and still produces a crisp and crunchy cookie. Enjoy!
Reply
Louise
Wonderful and delicious!Reply
Wendy Sondov
Glad to hear you are enjoying the biscotti!
Reply
Sylvia M Zaradic
This recipe works great! My suggestion when shaping the sticky dough into logs is to just wet your fingers and shape; almost like working with clay 🙂Reply
Wendy Sondov
Hi, Sylvia. I am glad you loved the recipe! I agree with your suggestion (and will add it to the tips section). Whenever I have sticky biscotti dough I use damp hands or a silicone spatula. 🙂 I love the clay analogy. It's so accurate!
Reply
Jessica
Is there a particular brand of topping sugar you prefer?
Reply
Wendy Sondov
Hi, Jessica. As long as you buy the large crystal, you will get the same effect with any brand of sparkling sugar (topping sugar). I try to use naturally processed and colored decorations when possible....it's not always possible. The brand India Tree offers a variety of naturally processed and colored sugars and sprinkles (as well as some that use artificial coloring). Funny story....during quarantine, I ran out of white sparkling sugar and ordered a container online. It turns out that 2 pounds of sparkling sugar is A LOT! I think I am stocked for life. 🙂
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