Biscotti with Chocolate Chips

This biscotti with chocolate chips recipe is deliciously crunchy and so easy to make with simple ingredients and steps.  These twice-baked Italian cookies go perfect with tea and coffee!

After my cranberry orange biscotti and lemon biscotti recipes, today I share my chocolate chip biscotti recipe.  Just like those cookies, these chocolate chip biscotti are crunchy at the edges and softer in the middle(but still crunchy). 

Let’s remember what biscotti are

Biscotti are twice-baked Italian cookies.  As they are baked twice,  moisture content is removed from these cookies.  First they are baked as logs and then they are cut into slices to dry them out.

During your second bake, you can decide how dry you want them to be.  They definitely shouldn’t be soft in the middle but softer compared to the edges which make them easier to bite and I think more enjoyable to eat.  They should be firm and crunchy.  When you bite, it will melt in your mouth. Although the center will be softer, it should still be crunchy.

If you want to dry them out completely, it will be hard to bite but as these cookies are perfect when you dunk them into tea or coffee, you can still enjoy them this way.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Chocolate chips-Mini chocolate chips.
• Flour-All purpose flour for structure.
• Spices-These biscotti are delicious with cinnamon and nutmeg but if you are allergic to cinnamon or nutmeg you can leave them out and they will still be delicious with only vanilla extract too.
• Baking powder-It works as a leavener.
• Salt-Brings the flavors out but you can leave it out if you don’t consume it.
• Sugar-I use just enough granulated sugar. 
• Eggs-They give structure.
• Butter-I use just a little unsalted butter for flavor.
• Vanilla extract-It adds flavor.

Step by step instructions

First I place the flour, cinnamon, nutmeg, baking powder and salt in a medium bowl and stir with a whisk. I set aside the bowl.

Then I mix the sugar and eggs in a large bowl until just combined.

After that, I add the melted butter and vanilla extract and stir with a whisk.

I add the flour in two batches.  First I stir with a whisk and then continue with a spatula.  Once mixed, I mix in the chocolate chips with a spatula.

I divide the dough in half and make 7.5 inch (19 cm) long 3 inch (8 cm) wide logs out of them and bake for 28 minutes or until the top is lightly brown. It becomes slightly brown at 20 minutes in my oven and I add an extra 8 minutes on top of that.

Once I remove the baking sheet from the oven, I keep the oven on and let the cookies cool for almost 10 minutes on the baking sheet. At this stage, the cookies will be very soft. I gently cut each log at an angle into 0.6 inch (1.5 cm) slices with a serrated knife.

Then I place the slices cut side down onto the baking sheet and bake for 22 minutes, flipping them over halfway.

I remove the baking sheet from the oven and let the cookies cool on the sheet. They get crunchy as they completely cool.

Enjoy!

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