Milk Chocolate Biscotti
Indulge in the perfect balance of crunch and creamy chocolate goodness with this Milk Chocolate Biscotti recipe. Featuring a rich cocoa-infused dough studded with decadent milk chocolate chips, these twice-baked Italian cookies are a dream for chocolate lovers. The crisp, lightly sweet texture is beautifully complemented by an optional drizzle of melted milk chocolate for extra indulgence. With just 20 minutes of prep time, these elegant treats are ideal for coffee breaks, dessert platters, or gifting. Easy to make and irresistible to eat, this recipe is the perfect way to elevate your homemade dessert game.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 0.75 cup Milk chocolate chips
- 0.25 cup Milk chocolate, melted (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
In another bowl, whisk together the sugar, eggs, vanilla extract, and melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The mixture will be slightly sticky.
Fold in the milk chocolate chips until evenly distributed.
Lightly flour your hands and shape the dough into a long log about 12 inches long and 3 inches wide. Place it onto the prepared baking sheet.
Bake for 20–25 minutes, or until the log is firm to the touch and the surface has small cracks. Remove from the oven and allow it to cool for about 10 minutes.
Using a sharp serrated knife, cut the log diagonally into 3/4-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 biscotti over and bake for another 10 minutes, or until crisp.
Remove from the oven and transfer to a wire rack to cool completely.
Optional: Drizzle the cooled biscotti with melted milk chocolate and allow it to set before serving.
Store the biscotti in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 510.7 g | 186% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 272.3 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 533 mg | 41% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1962 mg | 42% | |
*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.
