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Crunchy biscotti coated with crisp coarse sugar and filled with mini chocolate chips. Perfect with your next cup of coffee or tea!
I have this total #foodbloggerproblem that when I edit photos of something or go to put a post together, I am severely disappointed that that food item is no longer in my kitchen.
Of course, it doesn’t always happen this way– sometimes there’s a little sliver of cake left or a couple cookies that somehow haven’t been devoured yet, but when you start planning a 12 Days of Christmas Cookies event, some of those cookies get baked and photographed in, like, September.
So you can imagine that revisiting them in December is quite the disappointment.
The good news is, this is only my personal problem, and these chocolate chip biscotti are brand new to you today, so you can totally make them happen ASAP and then tag me on Insta to rub it all in my face while you enjoy every last bite, and maybe even do my fav thing– DUNK IT.
I have, plenty of times, confessed my undying love for biscotti. I broke the mold when I made biscotti for the first time in the form of funfetti biscotti, and I’ve been mixing it up ever since.
I do have a base biscotti recipe that I typically adhere to (just like my brownies— I’ve got more than 10 variations on that theme all across the blog), and it lends well to minor adjustments for flavorings or add-ins.
Today’s chocolate chip biscotti are so simple, it’s very possible you have the ingredients in your pantry to make them faster than you can say “amore,” and I urge you to, because homemade biscotti are probably one of my favorite forms in which to enjoy cookies.
As all of my biscotti recipes go, the dough is very simple: flour, oil, an egg, brown sugar, some leaveners, and mini-chocolate chips.
The dough is easy to work with and is uncomplicated to form into the standard “slab” where biscotti begin.
To your dough slab, you’ll add a simple egg wash and then top the whole thing with coarse sugar, for added texture, flavor, and sparkle.
Because it’s 2020– why shouldn’t our desserts sparkle?
After an initial bake, allow to cool a bit, then cut into 1″ slices, flip onto sides, and bake.
Flip to the other side and bake again, and you’ve got yourself a dozen glorious dunkers (plus some edges that I usually sneak off of the baking sheet before the second and third bakes to taste test).
Biscotti remain one of my favorite cookies because they last awhile, are easy peasy to make and pack up to gift, and are super versatile in their variations.
In fact, if you want to spice things up with these classic chocolate chip biscotti, play around with the extracts– an orange or almond would make a nice addition and a great complement to that chocolate.
If you’ve never made biscotti at home before, now is your chance. I bet you’ll surprise yourself with how simple they are to make, so why don’t I direct you to some other favs of mine for when you want to make them over and over like I always do…
But never underestimate the power of sprinkles, and grab that funfetti biscotti if you’re in for a special kind of cookie celebration.
Now tell me… What’s your favorite dunking beverage?
Chocolate Chip Biscotti
- 1 Tablespoon (14g) unsalted butter melted
- 3 Tablespoons (40mL) vegetable or canola oil
- 1 large egg room temperature
- 1 and ½ teaspoons vanilla extract
- ½ cup (50g) firmly packed light brown sugar
- 1 and ¾ cup + 1 Tablespoon (218g) all-purpose flour be sure to measure properly
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (58g) mini semi-sweet chocolate chips
- egg wash: 1 large egg beaten with 1 teaspoon milk or cream
- coarse sugar
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
- In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
- In a large bowl, toss together the flour, baking powder, salt, and mini chocolate chips.
- Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
- Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush the slab with the egg wash and sprinkle with coarse sugar.
- Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes.
- Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes (8 minutes if you want them extra crunchy). Remove from oven, turn biscotti over, and bake the other side for 6 minutes (again, 8 minutes if you want them extra crunchy).
- Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchier as they cool). Transfer biscotti to a wire rack to cool completely. Store biscotti in an airtight container for up to 1 week. Baked biscotti may be frozen up to 3 months. Thaw at room temperature.