Italian Chocolate Chip Biscotti Recipe

These classic Italian Chocolate Chip Biscotti are twice-baked cookies with a satisfying crunch, studded with rich semi-sweet chocolate chips. Perfect for dipping in coffee or espresso, they offer a not-too-sweet flavor with hints of vanilla. Simple to make at home, they bring authentic Italian dolce charm to your table.

Why You’ll Love This recipe

You’ll fall in love with this Chocolate Chip Biscotti recipe because it captures the true essence of traditional Italian cantucci while adding the irresistible appeal of melty chocolate chips in every bite. These cookies boast that perfect crisp-yet-not-rock-hard texture that makes them ideal for dunking without crumbling instantly.

They’re not overly sweet, allowing the natural flavors of quality chocolate and vanilla to shine through beautifully. The recipe is surprisingly straightforward—no fancy equipment needed, just basic pantry staples—and delivers bakery-quality results every time.

Whether you’re hosting a cozy coffee gathering, gifting homemade treats, or simply craving a sophisticated snack that pairs perfectly with your morning espresso or afternoon tea, these biscotti deliver comfort, elegance, and pure indulgence. Plus, they stay fresh for weeks, making them a practical yet impressive make-ahead option that friends and family will rave about.

Yield: 36 biscotti

Italian Chocolate Chip Biscotti Recipe

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Crunchy Italian biscotti loaded with chocolate chips—perfect for coffee dipping and easy homemade Italian dessert bliss.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 40 minutes

Total Time 1 hour 40 minutes

Ingredients

• 2 cups (250g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170g) semi-sweet chocolate chips (mini preferred)
• Optional: zest of 1 orange

Instructions

1. Get excited and prep! Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper—this is going to smell amazing soon!
2. Mix the dry team. In a medium bowl, whisk together the flour, baking powder, and salt until they’re best friends—set this aside for now.
3. Cream it dreamy. In a large mixing bowl, beat the softened butter and sugar with an electric mixer for 2–3 minutes until light, fluffy, and pale—seriously, enjoy this creamy moment!
4. Add the wet magic. Beat in the eggs one at a time, then pour in the vanilla (and orange zest if using)—mix until everything looks smooth and happy.
5. Bring it all together. Gradually add the dry ingredients to the wet mixture on low speed—just until combined. Don’t overmix; we want tender biscotti!
6. Chocolate party time. Fold in those gorgeous chocolate chips by hand so they stay chunky and evenly spread throughout the dough.
7. Shape like a pro. Divide the dough in half. On the prepared sheet, form each half into a log about 10–12 inches long and 2 inches wide—wet your hands if it’s sticky! Flatten slightly to about ¾-inch thick.
8. First bake—golden glory. Pop the logs into the oven for 25–30 minutes until lightly golden and firm to the touch. Let them cool on the sheet for 10 minutes (they’ll firm up more).
9. Slice with love. Using a sharp serrated knife, cut each log diagonally into ½–¾ inch slices—cut confidently in one smooth motion for pretty edges!
10. Second bake—crunch time! Arrange slices cut-side down on the baking sheet. Bake another 10–15 minutes, flipping halfway, until crisp and golden. Cool completely on a wire rack—they’ll harden as they cool. Enjoy with coffee!

Notes

For the most authentic Italian texture, avoid over-baking in the second round—golden, not dark brown. These get crunchier after a day or two, so they’re perfect make-ahead treats!

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 18mgSodium 46mgCarbohydrates 20gFiber 1gSugar 9gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use mini chocolate chips (or chop regular ones) so they distribute evenly and don’t sink during baking.
• Chill the dough logs for 15–20 minutes before the first bake if they feel too soft—this helps them hold shape.
• For extra crispiness, slice the logs while still slightly warm after the first bake; a serrated knife works best to avoid crumbling.
• Bake the second time on a wire rack placed over a baking sheet for even air circulation and maximum crunch.
• Watch the edges during the second bake—they should turn golden but not dark brown to prevent bitterness.
• Let the biscotti cool completely before storing; residual heat can create sogginess.
• For a pro finish, drizzle or dip cooled biscotti in melted dark or white chocolate and sprinkle with sea salt or crushed nuts.

Ingredients Notes

All-purpose flour provides the sturdy structure needed for these twice-baked cookies, while baking powder gives just enough lift without making them cakey. Granulated sugar sweetens gently and helps create that signature crisp exterior.

Eggs bind everything together and add richness—room-temperature eggs mix more evenly for a smoother dough. Unsalted butter (softened) brings tenderness and flavor that traditional oil-based versions sometimes lack, making these biscotti slightly more indulgent. Vanilla extract enhances the chocolate without overpowering it—pure extract is best for authentic taste.

Semi-sweet chocolate chips deliver pockets of gooey sweetness that contrast beautifully with the crunchy base; choose good-quality chips that hold their shape during baking. A pinch of salt brightens all the flavors and balances the sweetness. Optional orange zest (from 1 orange) adds a classic Italian citrus note that pairs magically with chocolate.

Variations and Substitutions

For a more traditional Tuscan twist, replace half the chocolate chips with toasted almonds or hazelnuts for nutty crunch. Try dark chocolate chips (60–70% cocoa) for deeper flavor or milk chocolate for sweeter results.

Add 1–2 teaspoons of espresso powder to the dough for a mocha version. For orange-chocolate biscotti, mix in the zest of one large orange and substitute ½ teaspoon almond extract for part of the vanilla. Gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum.

Dairy-free? Swap butter for a neutral oil (like vegetable or light olive oil) or vegan margarine. For mini biscotti, divide dough into three logs instead of two and reduce baking time slightly.

Want extra indulgence? Dip half of each cooled biscotti in melted chocolate and let it set for a gourmet touch. You can also add dried cherries, cranberries, or pistachios for festive color and flavor variations.

Storage Options

Store cooled biscotti in an airtight container at room temperature for up to 3–4 weeks—they actually improve in flavor and crispness over time. For longer storage, freeze in a freezer-safe bag or container for up to 3 months; thaw at room temperature. Avoid refrigerating, as it can soften the crisp texture.

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