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.
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
- 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
- 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
- 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
I’m thrilled I got to be one of your recipients! This biscotti was over the top! I savored every last bite! I’m so excited to have the recipe now!
Omg!! I just made these biscotti and used some some different variations.. sliced almonds, cherries and pistachios… delicious!!!
Best biscotti recipe ever!
I have never tried baking biscotti before. For some reason I thought it would be much for complicated. I can’t wait to give it a try!
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!
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
Can a gf flour be used?
I haven’t tried it with Gluten free flour, but I think it should work. Let me know how it turns out if you give it a try.
~Milisa
Did 1 log with chocolate chips, 1 log with toffee bits. Really liked both. Will make them again
Hi Christin,
I love the idea of the toffee bits! Thanks for the tip!
~Milisa
do you use dark or light brown sugar?
Hi Ronnie,
I use light brown sugar but either is fine.
~ Milisa
These biscotti are AMAZING! Made them today as some Christmas gifts and had to fight my husband off haha. Thank you!! Gabi
Chocolate Chip Biscotti are the best EVER! Thank you so much for sharing. They did not last for more than 2 days in my house with my family.
Do they have to be mini chocolate chips?
Hi Amber,
Mini chocolate chips work best but you can use regular chocolate chips or chop them up.
~Milisa
What is the calorie content
To die for! Really easy and fun to make. Thank you
Hi Patty,
You totally made my day, so glad you enjoyed them!
_Milisa
How do I make the top smooth?
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
Is this recipe for 1 log or should this recipe create two large logs as pictured?
Hi Desiree,
It should make 2 logs. I hope that helps!
~ Milisa
Have you tried Gluten Free flour? I love Biscotti and the recipe sounds really good, but will it mess up the Biscotti?
Biscotti is one of my mom’s favorite treats… I’ll have to make these for her soon!
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!
Hi CC,
I used a Silpat baking mat, I’ve also used parchment paper. I hope that helps.
~ Milisa
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!!
Hi Christine,
I am so glad you are enjoying the biscotti! I love your additions of toffee bits and Butterfingers, that is brilliant!
~Milisa
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
Hi Chelsea,
You need 1/2 cup of butter which is a whole stick. I hope this helps.
~ Milisa
Very yummy and easy to make!
Any way to substitute for brown sugar for a diabetic?
Splenda perhaps???
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
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?
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
Thanks so much!
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