Teresa's Recipes
Chocolate Chip Biscotti
Experience the delightful crunch and rich flavors of homemade Chocolate Chip Biscotti, a beloved Italian classic that transforms every coffee break into a moment of indulgence. These twice-baked treats are renowned for their satisfying texture and a perfect balance of sweetness. Each bite reveals the luscious semi-sweet chocolate chips dancing harmoniously with a hint of pure vanilla, making them an irresistible snack for any occasion. Traditionally enjoyed with a hot cup of coffee or tea, these biscotti are not just treats; they're a celebration of warmth and companionship. Whether you’re sharing them with friends or savoring them solo, these biscotti will surely impress everyone at the table!
Ingredients
- 2 cups All-purpose flour
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 3/4 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 120
- Fat: 5g
- Carbs: 18g
- Protein: 2g
- Sodium: 50mg
- Sugar: 6g
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract until well blended.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be cautious not to overmix.
- Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, allowing space between them.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Allow the logs to cool on the baking sheet for about 10 minutes before transferring them to a cutting board.
- Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the biscotti slices back onto the baking sheet, cut side down.
- Bake again for an additional 10-15 minutes, or until the biscotti are crisp and golden, flipping them halfway through for even crispness.
- Remove from the oven and allow to cool completely on a wire rack before serving.
Tips
- For a nutty twist, consider adding 1/2 cup of chopped almonds or hazelnuts to the dough.
- Feel free to experiment with different types of chocolate, such as dark or white chocolate chips, to create variations.
- These biscotti can be stored in an airtight container at room temperature for up to two weeks.