Classic Chocolate Chunk Biscotti
A buttery, chocolate-studded homemade biscotti with a perfectly crisp texture, ideal for dunking in a hot cup of coffee or gifting during the holiday season. This easy biscotti recipe brings the charm of classic Italian cookies to your kitchen!
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
Twice-Baked Crunch - The second bake is what gives biscotti their signature crunchy texture—don’t skip it!
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.
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.