Coffeehouse-Style Chocolate Chip Biscotti

Coffeehouse-Style Chocolate Chip Biscotti

3.79 from 98 votes

At #9, mini semi-sweet chocolate chips take the place of the toasted almonds in #10. Melted butter and a little brown sugar give the dough a chocolate chip cookie flavor, while the second bake keeps the texture crisp. Choose this version if you prefer chocolate in each bite to pieces of toasted nuts.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

• 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

Calories: 258kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 99mgPotassium: 126mgFiber: 2gSugar: 18gVitamin A: 171IUCalcium: 42mgIron: 2mg

Calories: 258kcal

Meal Type: Dessert, Snack

Cuisine: italian-american

Keyword: chocolate chip biscotti, crunchy chocolate cookies

Cooking Method: Baked

Tried this recipe?Mention @coolinarco or tag #coolinarco!

Use mini chocolate chips to make the baked logs easier to slice. Let the melted butter cool slightly before combining it with the eggs.

After the first bake, rest the logs for 10–15 minutes. Slice with a sharp serrated knife, using a gentle sawing motion to limit crumbling around the chocolate pieces.

Next: Jeweled Pistachio & Tart Cranberry Biscotti. Pistachios and dried cranberries introduce crunchy nuts and chewy fruit, with fresh orange zest adding citrus aroma.