This easy-to-follow recipe makes perfectly crisp chocolate biscotti cookies studded with two types of chocolate chips. You can customize this recipe with your favorite add-ins, like nuts, dried fruit, or even white chocolate. Recipe includes a how-to video!
Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
Add eggs and vanilla extract and stir well to combine.
3 large eggs, 2 teaspoons vanilla extract
In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
2 ¾ cups all-purpose flour, ½ cup natural unsweetened cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon table salt
With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
Stir in chocolate chips.
½ cup semisweet chocolate chips, ⅔ cup mini chocolate chips
Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
Allow biscotti to cool completely before enjoying.
Video
Notes
Cocoa powder
You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
Chocolate chips
I like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
Storing
Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.