These Chocolate Chip Biscotti are a delicious chocolatey spin on a classic Italian cookie! Crisp and crunchy cantucci cookies speckled with chocolate chips.
Why You Will Love This Recipe
These Chocolate Chip Biscotti are a fun combination of the popular cookie inside a biscotti.
Perfect on their own, these crispy cookies can be dunked or drizzled in chocolate (if desired). Also wonderful dipped into coffee or hot chocolate!
Use these cookies for a Christmas cookie platter, holidays, or just any day!
These are the ingredients you need to make Chocolate Chip Biscotti:
- Unsalted Butter
- Large Eggs
- Vanilla Extract
- Chocolate Chips
- Baking Powder
This is the equipment you need for the recipe:
- Stand Mixer (or hand mixer and large bowl)
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper or Silicone Baking Mats
- Sharp Knife
- Cutting Board
Beat together the sugar and softened butter.
Add the eggs one at a time, beating completely into the batter, followed by the vanilla extract.
Add the flour, baking powder, and salt until just combined.
Add the chocolate chips and mix until just combined.
Do you knead biscotti dough? No, just mixing the dough is enough. No kneading is necessary.
Divide the dough in half and shape into two logs, approximately 12-13 inches long and 2 inches wide. Just slightly flatten the logs
Bake the logs until they are just starting to crack on top, about 30 minutes. Remove from the oven and let cool just slightly.
How long should biscotti cool before cutting? About 10 minutes is perfect so it starts to set up but is still warm enough to slice without crumbling.
While still warm, cut the logs into their cookie slices.
How do you cut biscotti dough? Use a sharp knife and cut slices, on an angle, about 1/2 inch wide.
Line them all back up on the baking sheet, cut sides up and down, and bake again until almost completely hard.
Let cool completely before dunking in chocolate if you choose to do so.
Modifications and Substitutions
Should biscotti be hard or soft? They are traditionally hard. But you can reduce cooking time if you do want them soft.
Use a sharp knife to cut the logs into pieces. Serrated knifes tend to make them crumble more with the sawing back and forth!
Biscotti is actually a name for twice baked cookies, and not this specific cookie. The real name for these cookies in Italy is cantucci.
The cookies were likely not cooked long enough, specifically the second time after being cut into pieces.
The baking process removes most of the moisture from the cookies, so they should not easily soften when stored.
How long do homemade biscotti last? They can be stored at room temperature in an air tight container up to a month, but are best the first two weeks. You can also freeze biscotti up to 3 months.
In America we typically eat biscotti on their own, or dunked into coffees.
Italy actually does not eat them this way. They are served after dinner but dunked in fortified, rich, dessert red wines instead as they do not drink coffee later in the day.
- Stand mixer or large bowl and hand mixer
- Silicone Baking Mats or parchment paper
- 4 Tablespoons unsalted butter softened
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips more if you want to apply chocolate coating to finished cookies
- Preheat oven to 350°F with a rack in the middle position.
- In the bowl of a stand mixer with the paddle attachment (or using a large bowl with a hand mixer) beat the butter and sugar together at medium speed.4 Tablespoons unsalted butter, 1 cup sugar
- Add the eggs one at a time, combining fully before adding the other.2 large eggs
- Add the vanilla and briefly mix to combine.½ teaspoon vanilla extract
- Reduce speed to low. Add the flour, baking powder, and salt and mix until just combined.2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the chocolate chips and mix on a slow speed until just incorporated.1 cup chocolate chips
- Remove the dough from the bowl and split into two halves.
- Roll the dough out into two logs approximately 12-13 inches long and 2 inches wide (slightly flattened with your hands). Place on a silicone mat or parchment lined baking sheet.
- Bake the loafs for about 20 minutes, or until they are starting to develop cracks on the top.
- Remove from the oven and let the logs cool for only 10 minutes.
- Use a sharp knife to cut the logs, at a diagonal, into cookies approximately 1/2 inch thick.
- Place all of the slices onto the baking sheet again (touching is fine as they will no longer expand).
- Put the cut cookies back in the oven for an additional 15 minutes.The cookies will feel crisp on top but still slightly "give" and push down in the middle.
- Remove from the oven and let cool on a cooling rack completely before storing in an air tight container up to 1 month.
Optional Chocolate Dipping
- If you want to dip the cookies partially into more chocolate, melt an additional half cup of chocolate chips in the microwave for 1 minute.
- Stir the chocolate and continue heating in 30 second intervals until fully melted, stirring in between.
- Dunk the cookies or spoon the chocolate over the cookies to coat as desired.
- Let harden on a cooling rack or parchment paper.