Chocolate and Vanilla Chip Biscotti
Delight in the perfect harmony of flavors with this Chocolate and Vanilla Chip Biscotti recipe! These twice-baked Italian cookies balance the bittersweet richness of chocolate chips with the creamy sweetness of vanilla chips, creating a treat that's crisp, flavorful, and irresistibly dunkable. Easy to make in your own kitchen, this recipe uses simple pantry staples like all-purpose flour, butter, and eggs, and features a hint of fragrant vanilla extract for added depth. Perfectly golden and crunchy, these biscotti are ideal for pairing with coffee, tea, or hot chocolate. Whether you're baking for a cozy gathering or a midweek indulgence, these delightful cookies are sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chocolate chips
- 0.5 cup vanilla chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a hand mixer or stand mixer, beat the softened butter and eggs until smooth and creamy in a large mixing bowl.
Mix in the vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough will be slightly sticky.
Fold in the chocolate chips and vanilla chips evenly throughout the dough using a spatula or your hands.
Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them to allow for spreading.
Bake the logs in the preheated oven for 25 minutes, or until they are golden and firm to the touch.
Remove the logs from the oven and let them cool for about 10 minutes. Lower the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick biscotti pieces.
Place the biscotti cut-side down back onto the baking sheet and bake for an additional 10 minutes.
Flip the biscotti to the other cut side and bake for another 10 minutes, or until crisp and golden.
Allow the biscotti to cool completely on the baking sheet before serving or storing. Enjoy with coffee, tea, or on their own!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
