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These chocolate chip biscotti are perfectly crunchy, flavoursome, and deliciously addictive. Have your coffee ready, you’re going to love them!
They make a perfect homemade gift, great for your cookie collection.
I’m obsessed with biscotti. These traditional twice-baked Italian cookies, also known as cantucci, are typically made with almonds and perfect for dunking in coffee or sweet wine.
The Italian word “biscotti” literally means twice (bis) baked (cotti). Baking them twice helps these cookies to achieve that crispy and crumbly texture that make them sensational.
Trust me, the extra time in the oven is SO worth it!
Today’s recipe comes with dark chocolate chips and is pretty much just like these beautiful chocolate dipped biscotti that I shared months ago.
The hints of orange, honey, and the delicious dark chocolate chips taste amazing when dunked in hot coffee or tea. You’ll love the crunchy texture and the melted dark chocolate at the same time. How delicious is that??
They are also so simple to make, economical, and keep exceptionally well.
Bake up a batch or two, give them as a gift, share with the biscotti lovers of your life, and watch them disappear.
List of the ingredients
- All-purpose flour
- Dark chocolate chips
- Vanilla extract
- Orange zest
- Baking powder
How to make chocolate chip biscotti
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Using a stand mixer or an hand electric mixer, beat eggs and sugar until pale.
- Reduce the speed and add the butter, orange zest, vanilla and honey.
- Slowly add the flour and mix until combined.
- Add the chocolate chips, mix again.
- Shape the dough into two logs.
- For a nice finish, brush the logs with an egg wash (optional).
- Bake for 30 minutes until golden firm and brown.
- Remove the baking sheet from the oven and reduce the temperature.
- Using a sharp knife and a sawing motion cut them diagonally.
- Return the slices to the baking sheet, and bake again for 10 mins per each side until nice and crispy.
Chocolate chip biscotti ingredients
Flour & baking powder: Either all-purpose flour and white spelt flour works great.
Eggs: You need one egg and an egg yolk at room temperature. Although I leave this step optional, I recommend brushing the logs with an egg wash which adds a lovely shiny finish – especially if you plan to give them as a gift.
Sugar: I used unrefined caster sugar as it incorporates well into batter (here in the UK caster sugar has finer grains than regular sugar), but also powdered sugar works well. However, regular sugar (granulated sugar) is fine too if it’s all you have on hand.
Butter: A little amount of butter make them perfectly crunchy, not super hard, no too soft, but just right.
Flavor: A combination of honey, vanilla and orange zest is a must in all my biscotti recipes, it adds so much flavor and it’s delicious.
Baking powder: The recipe uses only 1 teaspoon of baking powder and I don’t recommend using self-raising flour for this recipe.
Dark chocolate chips: I use good-quality 70% dark chocolate chips, but you can also chop a chocolate bar if you have time and you feel confident with using your knife.
Tips for perfect biscotti with chocolate chips
- Don’t over bake or biscotti will be rock-hard!
- Wet your hands to avoid the dough sticking to them.
- Make sure the two logs have the same size and shape.
- Allow room between the two logs – they spread in the oven.
- Brush the logs with beaten egg for a beautiful finish.
- Slice the logs when they’re still warm – not hot or they will crumble!
- Use a sharp knife for a clear cut – I use a chef knife, not serrated.
- Try to get uniform sized biscotti.
More cookies that you’ll love!
- Fig cookies (Italian cucciddati)
- Chocolate orange cookies
- Vegan biscotti with almonds
- 1-bowl Orange chocolate cookies
- Vegan almond biscotti
- 4-ingredient coconut cookies
- Lemon biscotti
Don’t forget to check out also this amazing list of Christmas cookies!
If you make this chocolate chip biscotti recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Chocolate Chip Biscotti
- 1 medium-sized egg
- 1 egg yolk
- ¾ cup (150 grams) sugar (preferably caster/fine sugar)
- 2 tablespoon (30 grams) butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ½ tablespoon honey
- 1 ¾ cups (230 grams) all-purpose flour
- 1 teaspoon baking powder
- ¾ cup (120 grams) good-quality dark chocolate chips
- 1 egg, to brush the logs (optional)
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Whisk flour and baking powder in a bowl and set aside (note: when measuring the flour, you might need an extra tablespoon to make 230 grams).
- Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk) beat 1 egg, 1 egg yolk, and the sugar on medium-high speed until pale and fluffy, about 1 or 2 minutes.
- Reduce the speed, and add gradually the melted butter, then vanilla, honey and orange zest. Mix until well combined.
- With the motor running, add the flour in a few steps, not all in one go, and mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Add the chocolate chips, mix again, then transfer the dough onto a surface, and shape it into two equal logs (possibly same size, shape and with the chocolate chip evenly distributed). If the dough is sticky, don't add any flour, simply wet your hands to handle it.
- Place the two logs onto the prepared baking sheet well apart from each other (they will spread once in the oven), press gently with your hands flattening them a little bit. Optional: for a shiny finish, brush the logs with a egg wash before baking.
- Bake in the preheated oven for 30 minutes until firm and golden.
- Remove the baking sheet from the oven, place it on a rack, let cool down for about 10 minutes and reduce the oven temperature to 250℉/120℃.
- Transfer the logs on a cutting board and using a sharp knife (I prefer to use a chef knife) with a sewing motion slice the logs diagonally into about ½ inch thick slices (or thicker or slightly thinner, if desired).
- Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, total 20 minutes. They might be still a bit soft at the end of the baking time, but they will dry out completely once cool.