Chocolate Chip Biscotti
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I’ve knocked another recipe off my huge list of recipe ideas. This time it was a chocolate chip biscotti recipe. I really love biscotti and being able to dip them into a hot beverage. I’ll be honest, if I didn’t have something to dip my biscotti in to soften it, I probably wouldn’t eat it. The same thing goes for crispy cookies. I just can’t.
Now that I have my first biscotti recipe up on the blog, I want to make so many more! This is what happens when I get Fall on the brain. I go into extreme baking mode. I mean, I’m in baking mode all year long, but it gets ridiculous as soon as I feel a cool breeze or a chilly night. I immediately sit down and start writing up ideas of warm, spiced recipes to make in the near future.
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Today I spent the day remaking a few recipes. I like to get them well tested even though half of the time I forget a detail while typing up the recipe for you guys. Thankfully someone always lets me know and I can just quickly add it. I get caught up in trying to do too many things at once I guess. Being a blogger and a scatter brain does have some downfalls.
AND you should see my recipe notebooks. They look like a mad scientist has been scribbling in them. I’m a sloppy writing left-handed baker.. I feel like the left-handed part is important. Aren’t we known to be sloppy writers? I think it’s mainly because we write and immediately smear it with the side of our hands. #lefthandedproblems
Chocolate Chip Biscotti
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 2/4 cups all-purpose flour
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, Add in the butter, granulated sugar, and brown sugar. Cream on medium speed until light and fluffy. It will take about 3 minutes.
- Add in the eggs and vanilla extract. Mix until combined.
- Sift in the flour, baking powder, salt, flour and chocolate chips. Stir into the butter mixture just until the dry ingredients are incorporated.
- Dump the dough onto the parchment paper. Shape the dough into a 11 inch long and 6 inches wide log. Make sure the top is flattened out. It doesn't have to be exactly that, that's just the size of mine. You may need to flour your hands to prevent sticking.
- Place the biscotti into the oven and bake for 30 minutes. Remove from the oven and let cool for 10 minutes. Keep the oven on though. We're not done with it.
- Slice the bisocotti into 12 slices.
- Roll the biscotti onto the first cut side. Place back into the oven for 10 minutes.
- Flip the biscotti to the cut side and bake for another 10 minutes. Remove from the oven and let cool.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Do you dig Fall? What’s your go-to Fall flavor and dessert? I LOVE it. I love the colors, smells, layered clothes, cool weather, and going to the farmers market. I could go on with the list, but you get the gist. I would have to say that my first flavor I think of when I think of Fall is cinnamon.
Can you use the same recipe for plain biscotti and leave out chocolate chips ..I like to dip plain in hot coffee!
Yes! You can definitely skip the chocolate chips if you’d like. Enjoy!
This was an easy recipe. If I had to change one thing I’d say go ahead and just make it 3 cups of flour. Mine came out exactly like you picture.
Theses look delicious! I love recipes with choc chips!
I’ve never made my own biscotti but would love to try it. I like to dip it in hot chocolate. Thank you for linking up at the #HomeMattersParty this week!
This is brilliant! I will definitely have to be making this soon!
OH HEY! Fellow left-handed baker here! We are NOT known as sloppy writers, it’s just that the whole world is right-handed-prejudiced against us! Notebooks, scissors, all office supplies are designed for right handers and we’re just trying to get by in this crazy world. Don’t blame yourself when it’s clearly the notebook makers’ fault. *left-handed high five*
Also, I’m totally with you on the biscotti train…I love it, but only when I have a hot beverage to dip it in. Otherwise I ignore it–life is too short to crunch through cookies!
Yay, a fellow leftie. Did you try writing with the book sideways as a kid? I now have two styles – quick and messy or slow, trying to be neat…. but still messy. They are completely different.
I think you have these biscotti down to a fine art and I would love to dunk them in either a hot cup of tea or a slightly chilled glass of Vin Santo – either one would see me happy.
Isn’t it the BEST feeling to knock recipes off your recipe “to do” list? So satisfying. I can’t wait to see more biscotti from you! I’ll take any and all flavors to go as the perfect side to a steaming cup of coffee. Fall, here we come! 🙂 Love this chocolate chip biscotti! 🙂
This sounds so good. I wish I had a coffee to dip these in right now. What’s not to love about fall? Everything about it is great. And my notebook is ridiculous too. I have really weird shorthand I don’t think anyone can understand. And every single one asks for “1/2c butt” It’s the secret ingredient, you know!