Classic Chocolate Chunk Biscotti Recipe: Best Morning Treat
There’s a magic to mornings—the kind where the house is quiet, the coffee is hot, and you can plan your day in peace. It’s these moments I treasure most. And when I add a little something special to my routine—like a crisp, golden brown biscotti cookie—it feels like a gift to myself.
This homemade biscotti recipe is a cozy mix of buttery dough, chocolate chunks, and just the right crunchy texture that makes it perfect for dunking into a hot cup of coffee or a steaming hot chocolate. The best part? It’s easier than you might think to whip up this twice-baked cookie—a staple of classic Italian cookies.
Maybe you’re savoring a quiet morning or baking a great gift for the holiday season, this delicious cookie will make every moment feel a little extra special.
Why You’ll Love This Biscotti Recipe
- Classic Italian Flavor: This recipe is a simple, traditional biscotti with a chocolatey twist.
- Perfect Crunch: These biscotti strike the balance between a crunchy exterior and tender bite.
- Great for Gifting: Package these cookies in a festive cookie tin for a thoughtful homemade gift.
- Versatile and Customizable: Add lemon zest, orange zest, or even a splash of anise extract for different flavors.
If you’ve ever had a classic biscotti in your favorite coffee shop, you’ll love recreating that experience at home.
Other great recipes that pairs well with coffee. These pumpkin cookies (trust me), or these cream cheese bars.
Serving Suggestions
- Hot Cup of Coffee: The ultimate pairing for these crunchy cookies.
- Glass of Milk: Perfect for kids or those craving a simple treat.
- Vin Santo: Channel a true classic Italian biscotti experience with this sweet dessert wine.
- Hot Chocolate: For a cozy, chocolate-lover’s dream.
Tips for the Best Biscotti
- Second Baking is Key: This gives biscotti their signature twice-baked cookie crunch.
- Customize Flavors: Add citrus zest like lemon zest or orange zest, whole nuts like whole almonds, or even a hint of coconut oil.
- Storage: Keep biscotti fresh in an air-tight container or cookie jar for up to 2 weeks.
Recipe Card
Classic Chocolate Chunk Biscotti
Ingredients
- 1 1/2 sticks butter 12 tablespoons, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Dash of almond extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 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.
Notes
Shaping Tips – If the dough is sticky, lightly flour your hands or use wet hands to shape it into logs.
Slicing for Best Results – Let the logs cool for 10–15 minutes after the first bake to prevent crumbling.
Use a sharp serrated knife to cut slices about 1 inch thick.
Customizing Flavors – Add lemon zest, orange zest, or a dash of anise extract for a flavor twist.
Swap chocolate chunks for whole almonds or other mix-ins.
Chocolate Dipping – Melt chocolate in a double boiler to avoid burning. Dip or drizzle over the biscotti or dip the bottom half in the chocolate.
Storage – Store in an air-tight container for up to 2 weeks, or freeze for longer.
Serving Ideas – Perfect with a hot cup of coffee or hot chocolate.
Final Thoughts
This easy biscotti recipe has quickly become my go-to for quiet mornings and thoughtful gifts during the holiday season. It’s simple, delicious, and a perfect way to make mornings feel just a little extra special.
Let me know if you try this Italian biscotti recipe! Share your results in the comments or tag me on Instagram. Next time, I might try adding lemon zest or whole almonds—what will you try?
Happy baking, friend!
