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Chocolate Chip Biscotti

I woke up the other morning totally craving chocolate chip biscotti from this local bakery that is sadly no longer in business.  I wanted a softer type biscotti that was straight up chocolate chip – no anise, no nuts… just chocolate chip.  So, I looked around at various recipes and methods, tried some out and ended up combining a few to get this one.  It’s not too crunchy  but it’s perfect for coffee dunking, and it’s a fantastically justifiable cookie breakfast.  


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
    • A large pinch of vanilla sugar, if you have it on hand
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 cup semisweet chocolate chips


  • Beat together the butter and sugars until light and fluffy
  • Add in the eggs and vanilla and mix until well combined
  • In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt
  • While the mixer is on low, slowly add in the dry ingredients
  • Once everything is just combined, fold in the the chocolate chips
  • Form the dough into an approximate 3″x16″ log on a parchment paper lined baking sheet
  • Bake at 350°F for 30 minutes or until it’s a light golden color
  • Remove the biscotti log from the oven and allow to cool for 30 minutes
    • Reduce the oven temp t o 325°F
  • Slice the biscotti into slices of desired thickness (I got about 15 pieces out of my log) and then lay the slices cut side down on the parchment lined baking sheet
  • Bake for an additional 10 minutes — again, this is going to yield a soft texture biscotti, not a hard one.  If you want harder, crunchier biscotti, I wouldn’t reduce the oven temp and instead bake it again at 350°F for 8-10 minutes and then turn them over and bake the other side for an additional 8-10 minutes as well until both sides are pale golden