Easy Chocolate Chip Biscotti Recipe

Okay, friends, let’s talk biscotti. Not just any biscotti, but EASY Chocolate Chip Biscotti. We’re talking that perfect dunk-able, coffee-companion treat that you can actually whip up without needing a PhD in baking. Seriously, if I can do it (and I once set a tea towel on fire trying to toast bread), you can totally nail this.

So, this biscotti? My hubby, Mark, is OBSESSED. Like, hides-them-from-the-kids obsessed. Last Christmas, I made a triple batch, thinking I was all organized, and he ate half of them before Christmas Eve. Half! Now, it’s tradition that I have to make a “Mark Only” batch. Honestly, it’s worth it just to see his face light up when he knows he has a stash of his own. He dips them in his coffee every. single. morning. It’s basically his love language.

Why You’ll Love This Easy Chocolate Chip Biscotti Recipe

• It’s idiot-proof. Seriously. Even I can’t mess it up. (Knock on wood, haha!)
• You get to eat chocolate. And let’s be real, that’s always a win.
• It’s perfect for dunking in coffee, tea, or even hot chocolate if you’re feeling extra.
• Makes you look like you’re a fancy baker without actually being one.
• Stays good forever (or at least, it seems like it… they never actually last long enough to test the theory in my house!).

How to Make It

Okay, so first off, you gotta cream together the butter and sugar. Now, I’m lazy, so I usually just throw it all in my stand mixer and let it do its thing. But if you’re feeling hardcore, you can totally use a hand mixer or even a whisk. Just get it light and fluffy, ya know?

Then, you crack in the eggs, one at a time, and mix ’em in good. Don’t overmix though, or they’ll be tough. Then goes the vanilla. I always add an extra splash, because vanilla is just magic.

In a separate bowl – yeah, I know, more dishes – whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients to the wet ingredients, mixing until it just comes together. Don’t overmix this either! See a pattern here? Overmixing is the enemy!

Now for the best part: chocolate chips! Throw ’em in and gently fold them into the dough.

Okay, here’s where things get biscotti-ish. Divide the dough in half, and shape each half into a log. Not too flat, not too round, just… log-shaped. Plop them on a baking sheet lined with parchment paper (parchment paper is your friend, trust me).

Bake ’em for about 30 minutes, until they’re lightly golden brown. Then, take ’em out and let them cool slightly. I know, it’s torture waiting, but trust me.

Now comes the fun part: slicing! Use a serrated knife (like a bread knife) and slice the logs into about 1/2-inch thick slices. Lay the slices back on the baking sheet and bake them again, for about 10 minutes on each side, until they’re nice and crunchy.

And that’s it! Let them cool completely (again, torture!) and then go to town. Dunk them, eat them plain, hide them from your family… whatever floats your boat.

Ingredient Notes

• Butter: Gotta be softened. Like, “leave-it-out-for-an-hour” softened, not “microwave-it-until-it’s-melted” softened. Trust me, I’ve learned the hard way.
• Sugar: Plain ol’ granulated sugar works perfectly fine. But if you wanna get fancy, you can use half granulated and half brown sugar. It adds a nice little molasses-y flavor.
• Eggs: Large eggs, because anything else is just confusing.
• Vanilla extract: Don’t skimp on the good stuff! Imitation vanilla is just sad.
• Flour: All-purpose flour is your go-to here. Don’t try to get too fancy with it.
• Baking powder: Makes ’em rise. Don’t forget it!
• Salt: Just a pinch, to balance out the sweetness.
• Chocolate chips: I like semi-sweet, but you can use milk chocolate, dark chocolate, or even those fancy flavored ones if you’re feeling wild.

Recipe Steps:

1. Cream together softened butter and sugar until light and fluffy.
2. Beat in eggs one at a time, then stir in vanilla extract.
3. Whisk together flour, baking powder, and salt in a separate bowl.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.
6. Divide the dough in half and shape each half into a log.
7. Bake at 350°F (175°C) for 30 minutes, or until lightly golden brown.
8. Let cool slightly, then slice into 1/2-inch thick slices.
9. Lay the slices back on the baking sheet and bake for 10 minutes on each side, until crunchy.
10. Let cool completely before serving.

What to Serve It With

Coffee, duh! But also tea, hot chocolate, or even a glass of milk if you’re feeling nostalgic. They’re also great with a scoop of vanilla ice cream, or crumbled over yogurt. Seriously, these biscotti are like the little black dress of the dessert world – they go with everything.

Tips & Mistakes

• Don’t overmix the dough! I said it before, I’ll say it again. Overmixing leads to tough biscotti, and nobody wants that.
• Let them cool slightly before slicing. If you try to slice them while they’re still hot, they’ll crumble and make a mess.
• Don’t burn them! Keep a close eye on them during the second bake, because they can go from perfectly golden to burnt in a matter of minutes.
• If you’re feeling fancy, you can dip them in melted chocolate after they’ve cooled. Just sayin’.

Storage Tips

Store these bad boys in an airtight container at room temperature. They’ll stay good for, like, a week. If they last that long, which they probably won’t. And yeah, you can totally eat them cold, straight out of the container, for breakfast. I won’t judge. In fact, I highly recommend it.

Variations and Substitutions

Okay, so you’re out of chocolate chips? No problem! Throw in some chopped nuts, dried cranberries, or even sprinkles. I once used crushed Oreos because it’s all I had, and they were surprisingly amazing. You can also swap out the vanilla extract for almond extract, or add a little bit of cinnamon to the dough. If you’re feeling really adventurous, you can even add a tablespoon of coffee grounds to the dough for a mocha biscotti situation. Just go wild, experiment, and see what happens! If you accidentally set something on fire, don’t blame me.

Frequently Asked Questions

Easy Chocolate Chip Biscotti Recipe

This easy Chocolate Chip Biscotti recipe is perfect for a crunchy and sweet treat with your morning coffee or as a delightful snack.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.75 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1.25 cups granulated sugar
• ▢ 0.5 cup unsalted butter softened
• ▢ 3 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the chocolate chips.
• Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
• Bake in the preheated oven for 25-30 minutes or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
• Reduce the oven temperature to 325°F (160°C). Using a sharp knife, slice the logs diagonally into 1/2-inch wide biscotti. Lay the slices cut-side down on the baking sheet.
• Return the biscotti to the oven and bake for an additional 10-15 minutes on each side, or until dry and lightly browned. Let cool completely on wire racks.

Notes

Store biscotti in an airtight container at room temperature for up to two weeks.