Home » Desserts » Cookies » Chocolate Chip Biscotti

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.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Chocolate chip biscotti on cup of coffee.

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.

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.
Biscotti dipping into coffee cup.

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

Sheet pan with ingredients for chocolate chip biscotti.
  • 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

Collage making chocolate chip biscotti dough.
  1. Add softened butter and brown sugar to a mixing bowl and beat at medium speed for 2 minutes.
  2. Add eggs and vanilla, beating until incorporated.
  3. Add flour, baking powder and salt, mix until combined.
  4. Add the chocolate chips and mix well. Chocolate chip biscotti dough in a bowl with silicone spatula.
  5. Line a rimmed baking sheet with parchment paper or a silicone baking liner.
  6. Divide dough in half and pour onto baking sheet.Collage shaping and baking biscotti.
  7. Shape each half into about 10″ x 2″ logs with about 3 inches in between.
  8. Bake 22 to 25 minutes.
  9. Remove from oven and allow to cool 30 minutes.
  10. Lower oven temperature to 300°.
  11. Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Cookie sheet with chocolate chip biscotti slices.
  12. Bake 15 minutes. Chocolate chip biscotti on a sheet pan.
  13. Flip slices over and bake an additional 15 minutes.Chocolate chip biscotti on a wire rack.
  14. Remove to a wire rack to cool. Store in an airtight container.
Chocolate chip biscotti on a coffee cup, in a jar, on a white board.

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

Santa mug with chocolate chip biscotti and 2 biscotti on a red dot cloth.

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!

Yield: 36-40 cookies

Chocolate Chip Biscotti

Sheet pan of 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!

Prep Time 10 minutes
Cook Time 55 minutes
Inactive Time 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 oz mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute.
  3. Add eggs and vanilla, mixing until combined, about 1 minute.
  4. Add flour, baking powder and salt, mix until well combined.
  5. Fold in mini chocolate chips.
  6. Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
  7. Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
  8. Lower oven temperature to 300 degrees.
  9. 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.
  10. Remove to a wire rack to cool. Store in an airtight container.

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 Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 83mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

55 Comments

    1. Omg!! I just made these biscotti and used some some different variations.. sliced almonds, cherries and pistachios… delicious!!!
      Best biscotti recipe ever!

  1. Hi,
    I had never made biscotti before but yours looked so good I had to give it a try! Is there a chance that the amount of flour is off in this recipe as printed? The recipe says 3 1/2 cups AP flour, which produced a very dry and crumbly dough. Not knowing if this is correct, I went ahead and baked it, but it does not look like it is coming out for me. I did a quick check of a few other biscotti recipes and most said just 2 cups flour. Please let me know if the 3 1/2 is correct – I may try it again if the flour was supposed to be less/

    Thank you!

    1. Hi Jenny-
      You are right, it should have been 2 1/2 cups. I have adjusted the recipe and I’m so sorry for the error! Thanks for letting me know and I hope you give the biscotti another try.

      Milisa

    1. I sometimes use a bit of flour if the dough is a little sticky. Just lightly dust it over, maybe about 1-2 teaspoons and then you can shape it easily. I hope that helps.

      ~Milisa

  2. Have you tried Gluten Free flour? I love Biscotti and the recipe sounds really good, but will it mess up the Biscotti?

  3. Hi, I’ve been looking for a good chocolate chip biscotti recipe and I’m looking forward to trying this one out! It looks great! Did you bake this on a silicone baking mat? Is there a particular one you’d recommend? Thanks so much!

  4. This is one of the best biscotti recipes I have ever made. I usually spray my hands with spray oil before shaping the dough and that takes care of the stickiness! I also substitute toffee bits or crushed butterfingers for the chocolate chips (12 oz) or a combination of either for some variety! It works every time! I like using the mini chocolate chips for biscotti. Thanks for the great recipient!!

    1. Hi Christine,
      I am so glad you are enjoying the biscotti! I love your additions of toffee bits and Butterfingers, that is brilliant!
      ~Milisa

  5. Hi
    The video shows one stick of butter but the recipe calls for half a stick ? I used the recipe and my dough came crumbly

    1. Hi Jan,
      This is what I found on substituting Splenda – Mix Splenda with molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency. Measure and use as you would brown sugar. (24 grams Carb in 1 cup Splenda; 16 grams Carb in 1 Tbls molasses= 40 grams Carb per 1 cup brown sugar substitute). I hope that helps!
      ~Milisa

  6. I wanted to know since I am making these as gifts for my dr. office, how far in advance should these be made and how long do they keep for?

    1. Hi Lauren,
      Biscotti stays fresh for at least 4 weeks, possibly longer if it lasts that long. Just make sure you keep it in an airtight container after it cools. Biscotti is one of my favorites to bake and share for the holidays.
      ~Milisa

  7. 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!

  8. 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.

    1. I didn’t have enough chocolate chips, so I used cocoa powder to make it not a chocolate biscotti. Hoping it works out!

    1. 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

  9. 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!

  10. 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

    1. 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

      1. Thanks so much, Milisa! I’m getting over a TMJ flare up & miss my morning biscotti 🙂 Can’t wait to try it out!

  11. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *