Experience the irresistible charm of this Chocolate Chip Biscotti Recipe, a delightful twist on classic biscotti cookies. Lovingly crafted with fresh eggs, all-purpose flour, a touch of vanilla and premium homemade chocolate chips, these twice-baked treats offer a satisfying crunch and a heavenly cocoa burst. Perfect for savoring with coffee.

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I’ve been experimenting with different biscotti recipes and this Chocolate Chip Biscotti with VIDEO really turned out great. This recipe uses 2 1/4 cups of all purpose flour and exactly 3/4 cup of granulated sugar to give the biscotti just the right sweetness.

The addition of 1 tsp of baking powder and 1/4 tsp of salt helps to bring out the flavors without overcomplicating things. I like using 2 large eggs at room temperature and 1 tsp of vanilla extract since they really blend well with the 1 cup semisweet chocolate chips.

Nutritionally, each biscotti ends up being a moderate calorie treat with a decent balance of carbs and protein, though it’s best enjoyed in moderation. I discovered a lot of useful tips when making these, like how the baking process can create that signature crunchy yet soft interior.

This is a DIY easy recipe perfect for a coffee dunk and a fun twist on classic chocolate chip biscotti. #FBCookieSwap

Why I Like this Recipe

1. I love how simple it is to mix the ingredients – even on a busy day, it’s quick enough to whip up.
2. I really dig the crunchy texture after that second bake, it makes the chocolate chips extra satisfying with every bite.
3. I appreciate how the dough holds together well, making it easy to shape into that perfect log before slicing.
4. I enjoy that the recipe lets me experiment a bit, like adding my own twist with extra chips or a dash of nutmeg sometimes.

Chocolate Chip Biscotti #FBCookieSwap

So here’s the deal – I found this recipe and decided to give it a shot. First off, you gotta preheat your oven to 350°F and line a baking sheet with some parchment paper. I mixed 2 1/4 cups of all purpose flour with 3/4 cup granulated sugar, 1 tsp baking powder and 1/4 tsp salt in a big bowl. In another bowl, I beat 2 large room temperature eggs with 1 tsp vanilla extract until they’re all combined.

Then, I slowly poured the wet stuff into the dry mix and stirred it until a thick dough formed. I folded in 1 cup of semisweet chocolate chips, trying not to crush them too much. After that, I put the dough on a lightly floured surface and shaped it into a log about 12 inches long and 2 inches wide. I placed the log onto the baking sheet and baked it for 20-25 minutes until it looked set and had a light golden color.

Once it came out, I let it cool for about 10 minutes. Then I grabbed a sharp knife and sliced it diagonally into 1/2-inch thick pieces. I returned the slices, cut side down, onto the baking sheet and baked them again for another 10 minutes to get them nice and crisp. After letting them cool completely, I ended up with these super crunchy and chocolaty biscotti that I just can’t stop eating.

Ingredients

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2 1/4 cups all purpose flour: Packed with carbs and builds the biscuit’s structure.
3/4 cup granulated sugar: Adds sweetness and helps with browning when baked.
1 tsp baking powder: Acts as a leavening agent so the dough rises a bit.
1/4 tsp salt: Boosts flavor by balancing out the sweetness.
2 large eggs: Supply protein and moisture, bind all the ingredients together.
1 tsp vanilla extract: Infuses an aromatic flavor and a subtle, extra sweetness.
1 cup semisweet chocolate chips: Add rich chocolate bursts that melt deliciously in each bite.
Together, they form tasty biscotti with balanced flavours and varied textures.
These ingredients deliver carbs, protein and essential flavors making biscotti both tasty and satisfying.

Ingredient Quantities

2 1/4 cups all purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

2 large eggs, room temperature

1 tsp vanilla extract

1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the all purpose flour, granulated sugar, baking powder and salt.

3. In a separate bowl, beat the eggs and vanilla extract until they are well combined.

4. Slowly add the wet ingredients to the dry ingredients and stir until a thick dough forms.

5. Fold in the semisweet chocolate chips with gentle mixing so they are evenly distributed.

6. Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.

7. Place the log on the prepared baking sheet and bake for about 20-25 minutes or until the dough starts to look set and lightly golden.

8. Remove the log from the oven and let it cool for 10 minutes. Then, with a sharp knife, slice the log diagonally into 1/2-inch thick slices.

9. Arrange the slices cut side down back onto the baking sheet and return to the oven for another 10 minutes to crisp them up.

10. Let your biscotti cool completely before enjoying. Check out the video for a quick visual guide on how to get that perfect crunch!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper lined
3. Large mixing bowl (for the dry ingredients)
4. Separate bowl (for beating eggs and vanilla)
5. Whisk or fork (to beat the eggs and vanilla)
6. Measuring cups and spoons (to measure out ingredients)
7. Spatula or spoon (for mixing the dough)
8. Lightly floured surface (for shaping the dough log)
9. Sharp knife (for slicing the biscotti)

FAQ

Q: Why should the eggs be at room temperature?

A: Room temperature eggs help the batter mix better and result in a more even texture, so be sure to take them out a little before you start.

Q: Can I use a different type of chocolate chip?

A: Sure you can, but using semisweet chocolate chips is best cause they hold up well during baking and give the ideal flavor.

Q: What makes biscotti turn out crunchy every time?

A: The trick is in the second bake after you shape them, that extra baking time dries them out just enough to get that perfect crunch.

Q: Is it important to measure out the flour correctly?

A: Yes, exactly, too much flour can make the biscotti dry and heavy, so be sure to measure carefully.

Q: How do I know when they are done baking?

A: They should come out golden and firm to the touch when done. Let them cool a bit after the second bake to firm up even more.

Chocolate Chip Biscotti { With VIDEO} Recipe Substitutions and Variations

All purpose flour: You can try using whole wheat pastry flour or a mix of whole wheat and all purpose if you wanna be a bit healthier
Granulated sugar: Some people use coconut sugar or even raw sugar which gives a slight different flavor
Eggs: If you’re out of eggs or wanna do a vegan version, mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg
Semisweet chocolate chips: You can swap them with dark chocolate chunks or even white chocolate chips if you like a sweeter twist

Pro Tips

1. Dont overmix the dough when you combine the wet and dry ingredients; a little bit of lumpy dough can actually make your biscotti a bit softer in the middle and crunchier on the outside.
2. Make sure your eggs are at room temperature before crackin’ them open. Cold eggs can cause the dough to not mix evenly which might mess up the texture.
3. When you fold in your chocolate chips, do it gently. Too much stirring can break the chips down and they can melt into the dough, making it a bit too chocolaty.
4. Use a really sharp knife for slicing the log. If your knife isn’t sharp enough, your slices might end up all messy and uneven which can affect how well they crisp up in the oven.

Chocolate Chip Biscotti { With VIDEO} Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper lined
3. Large mixing bowl (for the dry ingredients)
4. Separate bowl (for beating eggs and vanilla)
5. Whisk or fork (to beat the eggs and vanilla)
6. Measuring cups and spoons (to measure out ingredients)
7. Spatula or spoon (for mixing the dough)
8. Lightly floured surface (for shaping the dough log)
9. Sharp knife (for slicing the biscotti)

Ingredients

2 1/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
1 tsp vanilla extract
1 cup semisweet chocolate chips

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together the all purpose flour, granulated sugar, baking powder and salt.
In a separate bowl, beat the eggs and vanilla extract until they are well combined.
Slowly add the wet ingredients to the dry ingredients and stir until a thick dough forms.
Fold in the semisweet chocolate chips with gentle mixing so they are evenly distributed.
Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
Place the log on the prepared baking sheet and bake for about 20-25 minutes or until the dough starts to look set and lightly golden.
Remove the log from the oven and let it cool for 10 minutes. Then, with a sharp knife, slice the log diagonally into 1/2-inch thick slices.
Arrange the slices cut side down back onto the baking sheet and return to the oven for another 10 minutes to crisp them up.
Let your biscotti cool completely before enjoying. Check out the video for a quick visual guide on how to get that perfect crunch!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.