Chocolate Chip Biscotti Cookies
Crunchy, golden-baked perfection meets classic chocolatey indulgence with these Chocolate Chip Biscotti Cookies! This irresistible recipe combines the rich flavors of mini chocolate chips with a perfectly crisp texture, making it an ideal treat for your morning coffee or an afternoon snack. Crafted with simple pantry staples like all-purpose flour, granulated sugar, and vanilla extract, these twice-baked Italian-inspired cookies are surprisingly easy to make. The optional milk glaze adds a touch of elegance for a polished finish, while the slicing and rebaking process ensures a satisfying crunch in every bite. Ready in just over an hour and perfect for gifting or storing, these biscotti cookies are a must-try for anyone who loves homemade baked goods!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 4 tablespoons unsalted butter
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.75 cups mini chocolate chips
- 1 tablespoon milk (optional, for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Cut the unsalted butter into small pieces and incorporate it into the dry ingredients using a pastry blender, your hands, or a fork, until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and mix with a spatula or your hands until a dough forms. The dough will be slightly sticky.
Fold the mini chocolate chips into the dough until evenly distributed.
Divide the dough in half and shape each portion into a rectangular log about 10 inches long and 2.5 inches wide on the prepared baking sheet. Place the logs at least 3 inches apart. If the dough is too sticky to handle, wet your hands slightly.
Optional: Lightly brush the tops of the logs with milk for a shiny finish.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, cut the logs diagonally into ¾-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices over and bake for another 10 minutes, or until the biscotti are golden and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 52 mg | 1% | |
*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.
