Chocolate Chip Biscotti
Chocolate Chip Biscotti is so easy to make at home. Whip up these classic, twice-baked Italian cookies with your favorite add ins like chocolate chips or pecans. Watch our recipe video to see just how simple they come together.
Biscotti has become my all- time favorite cookie. They are crunchy and oh so delicious. I really enjoy chocolate chip biscotti with my morning coffee and the kids can’t resist dipping it in a tall glass of milk.
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Why You’ll Love Homemade Biscotti
- Biscotti makes a large batch so it’s great to feed a crowd or share for Christmas cookie exchanges.
- Need a homemade treat to ship to long distance friends and family? Biscotti is just the ticket. It is a sturdy cookie that will hold up well and still taste amazing.
- Customize with your favorite flavors like milk chocolate, white chocolate, nuts or dried cranberries.
- Biscotti is an easy recipe that uses basic pantry ingredients.
What is Biscotti?
Biscotti is an Italian cookie that is baked twice for an amazing crunchy texture. It’s the best cookie for snacking or dunking in coffee, hot chocolate or ice cold milk.
Ingredients Needed
- Butter – I use salted butter, either will work.
- Brown Sugar – I use light brown sugar, dark brown sugar works too.
- Large Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Kosher Salt
- Mini Chocolate Chips – regular chocolate chips or chocolate chunks will work if you chop them up into small pieces.
Step By Step Directions for Chocolate Chip Biscotti
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- Add softened butter and brown sugar to a mixing bowl and beat at medium speed for 2 minutes.
- Add eggs and vanilla, beating until incorporated.
- Add flour, baking powder and salt, mix until combined.
- Add the chocolate chips and mix well.
- Line a rimmed baking sheet with parchment paper or a silicone baking liner.
- Divide dough in half and pour onto baking sheet.
- Shape each half into about 10″ x 2″ logs with about 3 inches in between.
- Bake 22 to 25 minutes.
- Remove from oven and allow to cool 30 minutes.
- Lower oven temperature to 300°.
- Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices.
- Bake 15 minutes.
- Flip slices over and bake an additional 15 minutes.
- Remove to a wire rack to cool. Store in an airtight container.
Tips for Baking Biscotti
- Shaping: If the dough is a little sticky, just lightly sprinkle flour over the dough and your hands and it will make it easy to shape into logs.
- Do You Have to Bake it Twice? You do not have to bake it twice. It is technically done after the first bake, but to get that classic crunchy texture of biscotti, it needs the second baking time.
- Slicing: A serrated knife works best for slicing the logs into cookies. Don’t worry if they crumble a bit around the edges. If the cookie breaks in half when transferring from the cutting board to the cookie sheet, just gently press it back together and it will stay together after baking.
- Chocolate Dip or Drizzle: After cooling biscotti you can drizzle with melted chocolate or dip into melted chocolate if desired.
Storage & Freezing
- Biscotti will stay fresh in an airtight container up to 2 weeks.
- Freeze baked biscotti in a freezer bag up to 3 months.
More Biscotti Recipes to Try
If you are looking for a delicious cookie recipe to add to your holiday baking plans or something special to add to the dessert menu, give this Chocolate Chip Biscotti recipe a try.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Chocolate Chip Biscotti
Simple and delicious Chocolate Chip Biscotti is perfect to bake and share for the holidays. The best cookie for dunking in milk or coffee!
Servings: 36 -40 cookies
Calories: 123kcal
Ingredients
- ½ cup softened butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 12 oz mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute.
- Add eggs and vanilla, mixing until combined, about 1 minute.
- Add flour, baking powder and salt, mix until well combined.
- Fold in mini chocolate chips.
- Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
- Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
- Lower oven temperature to 300 degrees.
- Slice logs into about 1/2 inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
- Remove to a wire rack to cool. Store in an airtight container.
Video
Notes
Biscotti Baking Tips:
- Shaping: If the dough is a little sticky, just lightly sprinkle flour over the dough and your hands and it will make it easy to shape into logs.
- Do You Have to Bake it Twice? You do not have to bake it twice. It is technically done after the first bake, but to get that classic crunchy texture of biscotti, it needs the second baking time.
- Slicing: A serrated knife works best for slicing the logs into cookies. Don't worry if they crumble a bit around the edges. If the cookie breaks in half when transferring from the cutting board to the cookie sheet, just gently press it back together and it will stay together after baking.
- Chocolate Dip or Drizzle: After cooling biscotti you can drizzle with melted chocolate or dip into melted chocolate if desired.
Storage and Freezing
- Biscotti will stay fresh in an airtight container up to 2 weeks.
- Freeze baked biscotti in a freezer bag up to 3 months.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 83mg | Fiber: 1g | Sugar: 10g
Tried this recipe, and the biscotti came out perfect! I like how it’s basically a chocolate chip cookie recipe, but baked in a way that makes it a “biscotti”. My sons didn’t like another recipe that I tried, but they loved this one! And it’s very versatile – I’ll have to try adding nuts for the next batch! Thanks for posting!
Hi,
First of all I like to thank you for sharing the recipe here..
Biscotti is one of my favourite and especially with chocolate chips in it. I’m hoping to try this out soonest.
One question on the heat setting, did you use the top and bottom heat or any others? Many thanks.
Hi Rieyan,
I think my oven uses both and I’ve made these in a convection oven (with a fan) also. I hope that helps.
~ Milisa
Hi Milisa loving this I had never heard of biscotti before so I have just made the chocolate chip one it looks so good thanks so much
Hi Sonya,
I hope you enjoy it!
~ Milisa
I didn’t have enough chocolate chips, so I used cocoa powder to make it not a chocolate biscotti. Hoping it works out!
Make it into a**
Hey! Looks so simple! Any idea how long these will last when stored properly?
Hi Jasmine,
Biscotti keeps really well. I would expect if stored in an airtight container they will stay fresh about 3 weeks, maybe even longer.
~ Milisa
Hey! Using all proper measurements I only got enough dough for one log. Any idea what could’ve gone wrong? I’m going to bake it and hope it turns out!
Hi Rachel,
It still should be fine, not sure what could’ve happened.
~ Milisa
Is the dough supposed to spread as it bakes? Mine did not and cracked very bad. I managed to cut and salvage it, and it was delicious I just feel like something went wrong
Hi Carlie,
It does usually spread and if it is crumbly, it could have too much flour. I am glad you were able to save and enjoy it.
~ Milisa
Hi Milisa,
To make them on the softer side, can I bake them just once 22-25 min?
Thanks for your time & help!
Hi Krista,
Yes you can just bake them once if you don’t want them to be crunchy. They may not stay fresh as long as the twice baked version but will still be delicious.
~ Milisa
Thanks so much, Milisa! I’m getting over a TMJ flare up & miss my morning biscotti 🙂 Can’t wait to try it out!
Can you make them with Egg replacer instead of egg?
Hi Niyati,
I have not tried using egg replacer but I can’t see any reason that it wouldn’t work.
~ Milisa
If you tried these with egg substitute, can you share how they turned out? I have a co worker who is allergic to eggs and I would love to be able to make these for her.
Thanks,
Hi Milisa, Thank you so much for your biscotti recipe. I have tried a lot of recipes, but yours is by far the best and easiest!!!! I followed the recipe exactly, and they turned out great! Thanks again!
Hi Colleen,
I am so glad you enjoyed the biscotti. Thanks for stopping by to let us know.
~ Milisa
Hello,
If I use salted butter, do I need to add the salt?
Hi Michelle,
I always use salted butter and include the salt, it will not be too salty.
~ Milisa
Hello! These look absolutely delicious. I was wondering how I can incorporate almonds into this recipe along with the chocolate chips? If I just add a 1/2 – 3/4 cups of chopped almonds do I need to increase the flour, sugar, eggs or butter perhaps? Please let me know. I’m dying to make these, especially since you use brown sugar vs. white sugar and I’d like to add almonds if possible. Thank you in advance for a speedy reply!! Donna
Hi Donna,
I would use 1 cup chocolate chips and 1/2 cup chopped almonds. I haven’t tested this but I think it would work. Let me know how it does if you try it.
~ Milisa
Thank you for your speedy reply!! I was planning on making these cookies tomorrow. And, I will keep you posted on how they turn out with the chocolate chip/almond combo. So excited!!! Thank you again!! Smooches.
Absolutely delicious! I took them to an office meeting and everyone raved about them.
This is my go to favorite biscotti recipe! As a variation I’ve started using sliced almonds and almond extract for a non chocolate version. Love this as well! Has been a huge hit!!
Hi Diane,
That makes my day. We love the chocolate chip biscotti and now I need to try your almond version! Thanks for stopping by.
~ Milisa
Milisa,
Can I use oil instead of butter, like avocado or grapeseed?
Would it make the texture less dense.
Sherry S
Hi Sherry,
I have not tested that so I am not sure how it would work. Let me know how it turns out if you try it.
~ Milisa