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
Could use some nuts in there for a crunch! But the chocolate is bomb.
Wow! Easy recipe, good taste. I made them for my grandma and she loved it!
That’s awesome! I’m glad your grandma loved them. I’m definitely going to try this recipe for my family! 😊
Looks good but honestly, how much chocolate is too much? 🤔 I usually love extra chocolate, but I don’t know if mini chips will cut it.
I dunno, this seems a bit complicated for cookies. Can I just buy them? lol
Not sure about melting the butter vs using softened. Also 25 min at 350 feels short? I would’ve baked longer first round.
These biscotti turned out amazing! They were the hit of the coffee table. My friends loved them!
Could you use regular chocolate chips instead of mini ones? I’m not sure they’re necessary.
How do you get them so crispy? Mine were kinda chewy.
Coffeehouse vibe achieved. I ate one while warm and crunchy—then it got even better after fully cooled.
Interesting. I tried biscotti before and mine were kinda soft in the middle, so I’m scared of underbaking. Does cooling really make it crisp or is it just the extra oven time?
Yes!! Biscotti always taste better cooled—like the chocolate sets up and the crunch locks in. I’m making these again for sure.
Why so much sugar? I think less would have been good! My dentist won’t be happy about these!
Biscotti is too hard for me. I prefer soft cookies. But they do smell good!
I understand! Biscotti can be a bit tough for some people. You could try to make them softer by reducing the baking time! Still, glad you like the smell!
Soft cookies are the best! But biscotti is like, a whole other vibe. You dip it in coffee to make it better! What do y’all think?
I don’t think it’s that easy. Mine didn’t rise at all, maybe my baking powder is old?
Quick question: do you really need to cool the logs for EXACTLY 10 to 15 minutes? I always just guess… I guess I can set a timer though.
The amounts are weirdly specific (9 inches, 2.5 wide). I did it and it actually worked—clean slices! Woot.
I’m skeptical about the “exactly 10 to 15 minutes” cooling. Like… how is anyone measuring that precisely lol.
I think they mean “don’t slice while it’s piping hot,” but yeah—nobody has a biscotti timer and a stopwatch going lol. 12 minutes works for me most times.
Right?? “Exactly 10 to 15 minutes” sounds like someone timed it once and decided that’s the law of physics 😂 I just cool until I can touch it without burning myself.
“Let them cool on the wire rack entirely” is probably the step people skip, including me 😅. But I’ll try again—love biscotti.
Not gonna lie, the ingredient list says “1/4 tsp Salt balances the sweetness,” but I kinda think it might be too much with 1/2 cup sugar? Idk. I’ll probably taste test the dough.
Honestly 1/4 tsp salt doesn’t feel crazy at all with that much sugar—biscotti can handle it since it bakes up dry. But yeah, taste-testing the dough is the move (just don’t eat raw egg dough lol). If you’re worried, maybe try it on one batch first or reduce sugar slightly next time.
Okay but why do I always end up with crumbs when I slice? I used a serrated knife like it says and still crumb city.
These look dangerously good. Biscotti that’s actually crispy is the dream—especially with mini chips so they slice clean. I’ll try this exactly, especially the double-bake timing.
The instructions say “place on the baking sheet leaving at least 3 inches of space,” and I always overcrowd my pans. This is a sign to behave.
Haha I love that “this is a sign to behave” energy 😂 I’m also guilty of crowding pans. 3 inches feels like a lot until you try it—everything bakes more evenly.
I always ignore the spacing and then wonder why my biscotti come out pale and sort of… sad. You’re right. The pan needs room to breathe.
I made biscotti once and it turned into sadness bricks lol. The “reduce to 325°F” step is smart though. I’m hoping the longer cool + lower temp fixes it.
I don’t get why biscotti is always so hard. Just cook it longer maybe? If it’s bricks, it’s undercooked, right? Also 325°F seems too low for baking.
“Sadness bricks” 😂 I feel that. I’ve had biscotti come out like rocks too. The lower temp for the second bake sounds like it should dry them out without over-browning—fingers crossed for you!
I followed it pretty much exactly and mine came out a little too dark on the edges… maybe my oven runs hot. Still crisp though!
I’m skeptical about the amount of butter + sugar. Sounds like it’ll be more cookie-like than biscotti-like, but maybe that’s what they want.
My dough was super sticky like the recipe said, but I panicked and added flour… then it wasn’t really biscotti anymore. Tastes fine anyway.
My oven runs hot, so 350/325 might be too aggressive. But I like the detail about “firm logs” and “edges lightly golden.” That’s helpful.
Totally get the “oven runs hot” concern—dropping to 325°F after the first bake is a nice safety net. My oven runs hot too, and I usually pull them a touch earlier than 25 minutes so the logs don’t over-brown. Also agree: the “firm logs” + “edges lightly golden” cues are way better than relying on a timer alone.
This sounds dangerously good. The mini chips tip makes total sense—biscotti always get messy if the chocolate is too big.
Totally agree—mini chips are the way to go. I once used regular chips and my biscotti looked like it got into a fight trying to slice cleanly 😅 This tip is spot on.
Mini chips are a good call. Regular chips always murder my knife skills—biscotti crumbles everywhere. This seems more realistic than some recipes I’ve tried.
I love coffeehouse vibes, but biscotti can be dry in a bad way. “Completely dry and crispy” makes me nervous—will it still feel flavorful?