Classic Chocolate Chunk Biscotti Recipe: Best Morning Treat
There's a magic to some mornings. The kind where the house is quiet, the coffee is hot, and the day hasn't quite started yet. It's in those calm, early moments that I love reaching for something special, like a crisp, chocolate-studded biscotti. It feels like a little gift to myself before the world wakes up.
This classic chocolate chunk biscotti is everything I love in a homemade cookie: buttery, gently sweet, and perfectly crisp for dunking. And nothing beats dipping it into a warm mug of my Homemade Hot Cocoa pure comfort in every sip. If you're looking for more treats to bake up, try my Pumpkin Cookies with Brown Butter Frosting, Cherry Hand Pies, or classic Sugar Cookie Bars. They're all simple, satisfying, and perfect for sharing.
A Quick Look at the Recipe
✅ Recipe Name: Classic Chocolate Chunk Biscotti
⏱️ Ready In: 40 minutes
? Yields: 20 cookies
?️ Calories: 302 per biscotti
? Main Ingredients: Salted butter, sugar, eggs, flour, chocolate chunks
? Dietary Info: Nut-free (as written), vegetarian, freezer-friendly
⭐ Why You'll Love It: Twice-baked for the perfect crunch, chocolate-dipped for extra indulgence, and easy to customize for any season.
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Why You'll Love This Biscotti Recipe
- Classic Italian cookie with a twist: Rich chocolate chunks baked into a golden, crisp cookie.
- Perfect crunch: Twice-baked for that satisfying texture that holds up to coffee dunking.
- Ideal for gifting: Wrap in parchment and tuck into a tin for a thoughtful homemade treat.
- Easily customizable: Add orange zest, swap in almonds, or drizzle with white chocolate for variety.
Ingredient Notes + Substitutions
- Salted Butter: Always use salted butter here-it adds depth and balances the sweetness beautifully.
- Sugar: Regular granulated sugar keeps this biscotti lightly sweet without overpowering.
- Eggs: Three large eggs help bind the dough and give structure.
- Vanilla + Almond Extract: A splash of each adds warmth and a hint of that classic biscotti flavor.
- Flour, Baking Powder, and Salt: The base dry ingredients-nothing fancy here, just pantry staples.
- Chocolate Chunks: Roughly chopped for melty, rich pockets of chocolate.
- Dipping Chocolate: Use dark chocolate chips or bars melted gently for dipping once the biscotti cool.
- Optional Add-Ins: Try lemon or orange zest, anise extract, or swap chocolate for chopped nuts.
Step-by-Step: How to Make Biscotti
Start by creaming your salted butter and sugar until fluffy, then beat in the eggs and extracts. Add in your dry ingredients and fold in those generous chocolate chunks.
Divide the dough into two logs on a parchment-lined baking sheet. It's sticky-wet hands or a little flour helps here! Shape the logs and bake until golden brown.
After the first bake, let them cool slightly before slicing into thick cookies. Return the slices to the oven for their second bake to get that signature crunch. Once cool, dip the ends or bottoms into melted dark chocolate and set on a wire rack to firm up.
Tip: Let the logs cool 10-15 minutes before slicing to avoid crumbling. Use a sharp serrated knife for clean edges.
Variations or Different Ways to Use It
- Festive Twist: Add crushed peppermint to the melted chocolate during the holidays.
- Nut Lover's Version: Mix in chopped almonds or hazelnuts instead of chocolate.
- Zesty Brightness: Lemon or orange zest adds a fresh citrus note-perfect for spring baking.
- Gift Idea: Tie a few together with twine and pair with a bag of coffee or homemade cocoa mix.
Biscotti FAQ
Yes! Biscotti actually improves with age. Store in an airtight container for up to 2 weeks.
Not at all, these are delicious plain or simply drizzled. But the chocolate adds a little indulgence!
Let the first bake cool for 10-15 minutes, then use a sharp serrated knife and a gentle sawing motion.
Yes. Freeze in a sealed container or bag for up to 3 months. Thaw at room temperature and enjoy.
Storage + Reheating Tips
- Room Temperature: Store biscotti in a cookie jar or airtight container for up to 2 weeks.
- Freezer-Friendly: Freeze in layers with parchment between to avoid sticking.
- Serving Tip: Warm slightly and enjoy with a hot drink-coffee, cocoa, or even dessert wine.
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Classic Chocolate Chunk Biscotti
Ingredients
- 1 ½ sticks butter 12 tablespoons, room temperature
- 1 ½ cups sugar
- 3 eggs large
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chunks
- 1 cup dark chocolate chips for melting and dipping
Instructions
- Preheat oven to 350°F and line a parchment-lined baking sheet.
- Cream butter and sugar with an electric hand mixer.
- Add eggs, vanilla, and almond extract.Mix in the flour mixture (flour, baking powder, salt) on low speed.
- Fold in chocolate chunks.
- Divide dough into two logs and place on a baking tray. Smooth with wet hands.
- First bake for 20 minutes until golden brown. Cool slightly. Slice into inch slices with a bread knife and bake a second time for 7-10 minutes.
- Dip in melted chocolate and cool on a wire rack.
I love how these biscotti turn out. Crisp, buttery, and just the right balance of sweet and chocolatey. They’ve become my go-to bake for cozy mornings with coffee or gifting around the holidays. I usually dip the ends in dark chocolate and sprinkle a little sea salt on top… it makes them feel extra special and bakery-worthy every time.