chocolate chip biscotti

Chocolate chip biscotti

Total Time
57 min
15 min
42 min
Crisp and sweet. Perfect for dunking into coffee, hot milk, and tea. Biscotti are beloved Italian cookies that have been embraced here as the go-to dunker for espresso and cappuccino. Our delicious chocolate chip-laden version will be soft when baked but it hardens as it cools. Because this recipe makes a large yield, plan to make them to keep on-hand to enjoy as an afternoon snack or to serve during a mid-day gathering with family and friends. They're also great wrapped up and given as a gift. You can bake these treats ahead of time and store them in an air-tight container at room temperature for up to 2 weeks.


Cooking spray

2 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp

Table salt

½ tsp

Mini chocolate chips

3 Tbsp, semisweet variety


1 cup(s)


2 large egg(s)

Canola oil

1 tsp

Vanilla extract

1 tsp


  1. Preheat oven to 325°F. Lightly coat a large baking sheet with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined; stir in chocolate chips.
  3. Using an electric mixer, beat sugar, eggs, oil, and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture; stir just until moistened and dough forms.
  4. Shape dough into a 13 X 3-inch log on prepared baking sheet. Bake for 30 minutes and remove from oven. Reduce oven to 300°F.
  5. Let biscotti cool for 10 minutes; cut warm log crosswise, on a slight diagonal, into twenty 1/2-inch-thick slices. Stand slices, about 1 inch apart, on baking sheet and return to oven and bake for 12 minutes more. The centers will be soft but biscotti will harden when cooled.
  6. Serving size: 1 biscotti