Chocolate Chip Biscotti

Chocolate Chip Biscotti

Posted by Mimi on 18th Jan 2018

I love these Chocolate Chip Biscotti because they are so simple yet so delicious! I was never a huge fan of biscotti growing up, and I don't really know why. My Mom always made it around Christmas time and she always said how she loved out crispy it was. I've never been a fan of "crispy" cookies, however biscotti has won me over. 

These are the perfect cookie for dipping in your milk, hot cocoa or tea. They are so simple to bake, no fuss and can be a one bowl kind of cookie. I use my stand mixer to make them, but you could also just use a bowl with a wooden spoon or spatula. Find the recipe for my favorite Chocolate Chip Biscotti below. 

Ingredients

  • 1 stick (113 grams) organic salted butter, softened
  • 85 grams (1/4 cup + 2 Tablespoons) organic cane sugar
  • 85 grams (1/4 cup + 2 Tablespoons) organic packed dark brown sugar
  • 1 teaspoon organic vanilla extract
  • 2 organic large eggs
  • 255 grams (2 cups) organic all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 142 grams (3/4 cup) organic semi sweet chocolate chips

Method
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. 

Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs and mix just slightly.

Add the flour, sea salt and baking soda in that order. Mix on low until almost combined.

Add the chocolate chips and mix until combined.

On a cookie sheet with parchment paper, form a large log out of the cookie dough and flatten slightly so it’s about 1” thick, should be 13” x 4”.

Bake for 35 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes.

Then slice into 12 biscotti pieces and bake again for 20 minutes.

Store in a cookie jar.

Gluten Free - Just substitute the flour for 269 grams (1 3/4 cups) of an organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.

High Altitude – Bake at 350 for 30 minutes, (let rest for 10 minutes) cut and bake again for 15 minutes.

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