Chocolate Chip Biscotti
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This recipe for Chocolate Chip Biscotti is a delicious take on the most iconic cookie! These twice-baked treats are loaded with rich, semisweet chocolate chips that melt into every bite.
If you love biscotti as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Malt Biscotti, Glazed Oatmeal Raisin Biscotti, or my Thin Mint Biscotti.
Table of Contents
Why You'll Love This Recipe
Perfectly Crunchy Texture: This Chocolate Chip Biscotti has a delightful crunch that sets them apart from other cookies. Baked twice to achieve their characteristic firmness, biscotti are wonderfully crisp and perfect for dunking in your favorite hot drink! This crunchy texture makes them an ideal pairing with coffee, tea, or hot chocolate, as they soften slightly when dipped, creating a satisfying balance of crunchy and tender in each bite.
Rich Chocolate Flavor: The addition of semi sweet chocolate chips brings a rich, sweet dimension to this biscotti. The chocolate chips provide bursts of rich chocolate flavor throughout, complementing the buttery cookie so well. This classic combination of flavors is simply irresistible.
Enjoy Anytime: I love biscotti because they can be a dessert, a snack, or even breakfast!
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks. Add the eggs and mix just slightly.
Add the flour, sea salt and baking soda in that order. Mix on low until almost combined. Add the chocolate chips and mix until combined.
Step 3
Form a large log out of the cookie dough and flatten slightly on the prepared baking sheet, it should be about 1 inch thick and 13 x 4 inches.
Step 4
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it's still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it's ready to use. You can even do this night before too. I currently have butter resting on my counter.
- When forming the biscotti log, make sure it's even so the biscotti cooks evenly and you end up with even sized pieces.
- The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. And, you want nice clean cuts. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer, try 5 to 10 more minutes if needed.
- For the second bake of the biscotti, make sure it's golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone's oven is a little different. Set a timer for 2 minutes and go from there if need be.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, feel free to use dark chocolate chip, milk chocolate, or even white chocolate chips if you prefer.
Biscotti is crispy, so it needs to be stored in a cool dry place. I like to just leave it out on a plate on the counter while we enjoy it for a few days. You can also freeze biscotti in an airtight container and let it thaw on the counter to enjoy at a later date.
Craving More?
Chocolate Chip Biscotti
Ingredients
- 113 grams salted butter (softened)
- 85 grams cane sugar
- 85 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 142 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks. Add the eggs and mix just slightly.
- Add the flour, sea salt and baking soda in that order. Mix on low until almost combined. Add the chocolate chips and mix until combined.
- Form a large log out of the cookie dough and flatten slightly on the prepared baking sheet, it should be about 1 inch thick and 13 x 4 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in cool dry place for up to 7 days.
Notes
Nutrition
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