Chocolate Chip Biscotti
Indulging in the crisp, delightful texture of Chocolate Chip Biscotti while enjoying a warm cup of coffee or tea is one of life’s simple pleasures. This Italian classic, characterized by its twice-baked nature, transforms simple ingredients into a crunchy treat that is perfect for dipping. The addition of semisweet chocolate chips elevates this biscotti, making it a favorite among both chocolate lovers and casual snackers alike. With a perfect balance of butteriness and sweetness, this Chocolate Chip Biscotti recipe will leave you wanting more. Let’s dive into the delightful world of biscotti-making!
Top Reasons to Make Chocolate Chip Biscotti
- Perfect for Dipping: The crunchy texture holds up beautifully in coffee or hot cocoa.
- Easy to Store: Biscotti has a long shelf life and can be kept in an airtight container for weeks.
- Customizable: Feel free to add nuts, dried fruits, or spices for a personal touch.
- Great for Gifting: Package them beautifully, and you have an impressive homemade gift!
- Simple Ingredients: Made with pantry staples, it’s a straightforward recipe to whip up.
The Ingredient Lineup
- ½ cup (56.75g) unsalted butter, at room temperature: This creates a rich base and contributes to the biscotti’s flavor.
- ½ cup (51.25g) vegetable shortening: Helps achieve a tender texture while maintaining structure.
- ¾ cup (150g) granulated sugar: Sweetens the dough perfectly without overpowering other flavors.
- 3 eggs: Adds moisture and acts as a binding agent for the ingredients.
- 2 teaspoons vanilla extract: Enhances the overall flavor with its aromatic notes.
- 1 teaspoon baking powder: Provides the necessary lift for a light texture.
- ¾ teaspoon salt: Balances sweetness and enhances the chocolate flavor.
- 3 cups (375g) all-purpose flour: The main structure of the biscotti, ensuring it holds its shape.
- 1 cup (270g) semisweet chocolate chips: Adds bursts of chocolate in every bite.
Toolbox for This Recipe
- Mixing Bowls: For combining wet and dry ingredients.
- Electric Mixer: Makes creaming butter and sugar easier.
- Baking Sheet: A flat surface for baking your biscotti.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Cooling Rack: Essential for allowing the biscotti to cool evenly.
- Sharp Knife: For slicing the biscotti into perfect pieces.
Chocolate Chip Biscotti: Step-by-Step Guide
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream the Butter and Shortening
In a large mixing bowl, combine the unsalted butter and vegetable shortening. Using an electric mixer, cream them together until the mixture is light and fluffy.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar to the creamed mixture, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in Chocolate Chips
Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6: Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Leave space between the logs as they will expand during baking.
Step 7: Bake the Logs
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Step 8: Cool and Slice
Remove from the oven and let the logs cool on the baking sheet for about 10 minutes. Transfer them to a cooling rack to cool slightly. Once cool enough to handle, slice each log diagonally into ½-inch thick pieces.
Step 9: Second Bake
Arrange the slices cut-side up back on the baking sheet. Bake for an additional 10-15 minutes, turning them halfway through for even crispiness.
Step 10: Cool Completely
Allow the biscotti to cool completely on the baking sheet before serving or storing.
Texture-Safe Substitutions
- Coconut Oil: Can replace unsalted butter for a dairy-free option.
- Almond Flour: Can be used for part of the all-purpose flour for a gluten-free option.
- Maple Syrup: Can substitute granulated sugar, but adjust the flour to maintain texture.
- Dark Chocolate Chips: A great alternative for semisweet chocolate, offering a richer flavor.
Mistakes That Ruin Chocolate Chip Biscotti
- Overmixing the Dough: This can lead to tough biscotti; mix just until combined.
- Skipping the Cooling Step: Cutting too soon can result in crumbly biscotti.
- Inaccurate Measurements: Always measure ingredients accurately for best results.
- Not Baking Long Enough: Ensure the biscotti are sufficiently baked for the perfect crunch.
Make Ahead Like a Pro
Chocolate Chip Biscotti can be made ahead of time, making them perfect for busy schedules. You can prepare the dough and shape it into logs, then wrap it in plastic wrap and freeze for up to three months. When ready to bake, simply thaw in the refrigerator overnight and proceed with baking as directed. The baked biscotti can also be stored in an airtight container for up to two weeks, maintaining their crunchy texture and delightful flavor.
Handy Q&A
Can I use different types of chocolate in my biscotti?
Absolutely! You can experiment with milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.
How do I store my biscotti to keep them fresh?
Store your Chocolate Chip Biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks, but be sure to keep them away from moisture.
Can I add nuts to my biscotti?
Yes! Adding chopped nuts like almonds or walnuts can enhance the flavor and texture. Just keep the total mix-ins (chocolate chips and nuts) to about 1 cup.
What should I serve with my biscotti?
Chocolate Chip Biscotti pairs wonderfully with coffee, espresso, or tea. They can also be enjoyed with a glass of milk or a sweet dessert wine for a special treat.
Quick Weeknight Wins
- Sally’s Baking Addiction for more delightful treats.
- Pinch of Yum for creative recipes and inspiration.
- Minimalist Baker for simple and quick baking ideas.
Serve & Enjoy
The moment you’ve been waiting for has arrived! Your delicious Chocolate Chip Biscotti is ready to be served. Whether you enjoy them plain or with a delightful cup of your favorite beverage, each bite promises a satisfying crunch and a burst of chocolatey goodness. Perfect for sharing with loved ones or savoring quietly at home, these biscotti are bound to become a beloved staple in your baking repertoire. Enjoy the fruits of your labor and the joy of baking something truly special.
As you take your first bite, let the rich flavors and satisfying crunch transport you to a cozy café in Italy. Happy baking!
Chocolate Chip Biscotti
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the unsalted butter and vegetable shortening. Using an electric mixer, cream them together until the mixture is light and fluffy.
- Gradually add the granulated sugar to the creamed mixture, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Leave space between the logs as they will expand during baking.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let the logs cool on the baking sheet for about 10 minutes. Transfer them to a cooling rack to cool slightly. Once cool enough to handle, slice each log diagonally into ½-inch thick pieces.
- Arrange the slices cut-side up back on the baking sheet. Bake for an additional 10-15 minutes, turning them halfway through for even crispiness.
- Allow the biscotti to cool completely on the baking sheet before serving or storing.
Notes
- Store biscotti in an airtight container for up to two weeks.
- Feel free to customize with nuts or dried fruits for added flavor.
- These biscotti can be frozen before baking for up to three months.
