Biscotti are one of my favorite cookies! I love the crunchy cookie that is double baked to make it crunchy so that it can go well with coffee (or dessert wine). Since we don’t always eat cookies with coffee, even though it is basically the best pairing ever, I know many people like their cookies to be more on the soft side. Although, soft cookies are not my favorite. I like when cookies are chewy, slightly soft in the center, and crunchy on the outside. My mission in life is to create cookies of all kinds that meet this standard.
Biscotti can sound intimidating, because there are two baking steps involved, but it is actually pretty simple. You don’t even need to scoop out dough!
How to make perfect Chocolate Chip Biscotti
*Use room temperature ingredients. This will make everything come together nicely!
*For the chocolate, I like to use dark chocolate that comes in a brick, and then chop it myself. I find that this allows the chocolate to spread nicely throughout the dough. You can use regular chocolate chips as well, and it will taste great!
*Make sure to cream the butter and sugar together so that it is light in color and fluffy in texture. This will create a lighter biscotti.
*During the first bake in the oven, be cautious not to over-bake! The log is done baking when the sides have become golden.
*I like to cut the biscotti on an angle to create longer pieces…and they just look prettier that way.
*For the second bake, if you like the biscotti more on the soft side, bake closer to 7 minutes. If you like your biscotti more crunchy, bake closer to 10. They won’t spread the second time in the oven, so don’t worry about keeping them too close to each other.
- 2 cups all-purpose unbleached flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup turbinado sugar or regular sugar
- 1 egg, room temperature
- 1½ cup chopped dark chocolate, or chocolate chips
- *Preheat your oven to 350 degrees
- *In a bowl combine flour, cinnamon, baking soda, baking powder, and salt; whisk to mix
- *Cream butter and sugar together until pale in color, and light in texture
- *Add egg; mix well
- *Add flour mixture; mix until just incorporated; the mixture will be slightly crumbly
- *Stir in the chocolate; careful not to over mix
- *Divide the dough in half
- *On a baking sheet lined with parchment paper shape the dough into two 2×12 inch logs
- *Be sure not to place them too close together because the dough will spread
- *Bake: 25-27 minutes or until firm, and beginning to become golden on the edges
- *Allow to cool for about 20 minutes
- *Use a sharp knife to cut the logs on an angle into about 1 inch pieces
- *Place cut side down onto the baking sheet
- *Bake for about 7-10 minutes; the longer it bakes, the crunchier it will be, so if you want them to be a bit softer, bake it closer to 7 minutes
- *The cookies will not spread when you bake them for the second time so you do not need to worry about placing them far apart
- *Allow to cool and store in an airtight container