Chocolate Chip Biscotti

Chocolate Chip Biscotti

Yield: Makes 2 dozen

(Dessert) Biscotti is Italian for “twice baked”


  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 cup mini semisweet chocolate chips


  1. Heat oven to 350. Grease 1 cookie sheet.
  2. Combine flour, baking powder, and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer until fluffy.
  3. Break each egg into small mixing bowl and check for pieces of shell. Add eggs one at a time, beating well after each addition. Add vanilla.
  4. Beat in dry ingredients until just combined. Stir in chocolate chips.
  5. With floured hands, shape dough into two 12-inch logs, 4 inches apart. Bake 25- 30 minutes or until toothpick comes out clean. Cool for 20 minutes.
  6. With a serrated knife, slice logs ½ inch thick. Place cut side down on cookie sheet. Bake 8 minutes. Cool on wire racks.


Equipment needed: Cookie sheet, Medium mixing bowl, Large mixing bowl, Electric mixer, Small mixing bowl, Wire cooling rack, Measuring cups and spoons.

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