Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 tsp Baking powder (provides the necessary structure)
- 1/4 tsp Salt (balances the sweetness of the chocolate)
- 1/2 cup Granulated sugar (keeps the dough light and crisp)
- 1/4 cup Light brown sugar (packed, for a subtle hint of that classic chocolate chip cookie flavor)
- 1/4 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs (room temperature)
- 1.5 tsp Vanilla extract (enhances the chocolate notes)
- 3/4 cup Mini semi-sweet chocolate chips (mini chips are highly recommended here; regular chips make the logs much harder to slice cleanly)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with a piece of parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, light brown sugar, melted butter, and vanilla extract together until completely smooth and well combined.
- Gradually pour the dry flour mixture into the wet ingredients. Use a sturdy wooden spoon or rubber spatula to mix until a slightly sticky dough forms.
- Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured work surface. Divide it equally into two halves. Shape each half into a log measuring about 9 inches long and 2.5 inches wide. Place them on the prepared baking sheet, leaving at least 3 inches of space between them.
- Bake for 25 minutes, or until the logs are firm and the edges begin to turn lightly golden.
- Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Reduce your oven temperature to 325°F (165°C).
- Carefully transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice the logs straight across or on a slight diagonal into 3/4-inch thick slices. Press firmly but gently to cut through the chocolate chips without crumbling the dough.
- Arrange the slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip each slice over, and bake for an additional 8-10 minutes until completely dry and crispy. Let them cool entirely on a wire rack before serving.
Nutrition
Bring the Coffeehouse Home with Chocolate Chip Biscotti
There is nothing quite like treating yourself to a cafe-quality pastry in the comfort of your own kitchen. This homemade Chocolate Chip Biscotti perfectly bridges the gap between a classic Italian bake and an American favorite. By keeping the dough sturdy and pleasantly dry, it ensures that the cookies do not become overly heavy, doughy, or soggy when dunked into your favorite hot beverage.
Secrets to a Flawless Chocolate Chip Biscotti
Working with chocolate inclusions in a twice-baked cookie requires a little bit of finesse to avoid crumbly disasters. To ensure your batch of Chocolate Chip Biscotti turns out with a perfect snap and beautiful, clean edges, keep these essential baking tips in mind:
- Stick to Mini Chips: Using mini semi-sweet chocolate chips instead of standard-sized ones or large chunks is the ultimate secret here. Smaller chocolate pieces allow your knife to glide through the baked log much easier without shattering the dough.
- Let the Butter Cool: If you are using melted butter, make sure it has cooled slightly before whisking it into the eggs to prevent scrambling them.
- The Slicing Technique: Always use a very sharp serrated bread knife. Use a gentle, even sawing motion rather than pressing straight down to keep the cookies intact.
The Ultimate Treat for Chocolate Lovers
A warm cup of coffee or a cold glass of milk is all you need to perfectly accompany a fresh Chocolate Chip Biscotti. Because they stay fresh for weeks, they also make fantastic, sturdy edible gifts for friends and family!
If you are baking for someone special, looking to impress a loved one, or simply craving more rich cocoa ideas, be sure to explore our gorgeous roundup of the 20 best chocolate desserts fo