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.
Chocolate Chip Biscotti
1 stick (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. 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. Let cool completely on the cookie 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, (let rest for 10 minutes) cut as instructed, and bake again for 15 minutes.