Chocolate Chip Biscotti

Chocolate Chip Biscotti is a popular menu item, get the recipe below!

Recipe by Mimi Council.


Easy and delicious Chocolate Chip Biscotti recipe. Just like a classic chocolate chip cookie but in biscotti form. This recipe is easy and makes for the best dipping cookies you've ever had! Versatile Chocolate Chip Biscotti can be made gluten free and also baked at high altitude. #chocolatechipcookies #biscotti #organiccookies #biscottirecipe #easybiscotti #chocolatechipbiscotti #highaltitudebaking

Easy and delicious Chocolate Chip Biscotti recipe. Just like a classic chocolate chip cookie but in biscotti form. This recipe is easy and makes for the best dipping cookies you've ever had! Versatile Chocolate Chip Biscotti can be made gluten free and also baked at high altitude. #chocolatechipcookies #biscotti #organiccookies #biscottirecipe #easybiscotti #chocolatechipbiscotti #highaltitudebaking

Chocolate Chip Biscotti

Makes 12


1/2 cup (113 grams) organic salted butter, softened

85 grams (1/4 cup plus 2 tablespoons) organic cane sugar

85 grams (1/4 cup plus 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 the oven to 350°F. Line a baking sheet with parchment paper.


In the bowl of a 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.


Form a large log out of the cookie dough and flatten slightly on the prepared baking sheet, it should be about 1 inch thick and 13 x 4 inches.


Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.


Store in an airtight container for up to 7 days.


Gluten Free - Replace the all purpose flour with 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°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!