Chocolate Chip Biscotti

These chocolate chip biscotti are crunchy, flavoursome, and deliciously addictive. Have your coffee ready, you're going to love them!

Recipe yields about 32 (depending on the thickness of each slice).

Prep Time5

Cook Time50

Resting & dipping15

Total Time1 10

Course: Biscotti, desserts

Cuisine: Italian

Keyword: chocolate chip biscotti

Servings:

Calories: 71kcal

Author: Katia

Ingredients

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)

Instructions

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.

Notes

How to store chocolate chip biscotti? Usually biscotti keep well for about 2 weeks, stored in an airtight container or metal tin.

Measurements: I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.

Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition