Chocolate Chip Biscotti

Total Time
57 min
15 min
42 min
Crisp and sweet. Perfect for dunking into coffee, hot milk and tea.


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

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 . The centers will be soft but biscotti will harden when cooled.
  6. Per serving: 1 biscotti


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 harden as it cools.

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