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  • Lucia Borzillo

Chocolate Chip Biscotti

Love these with morning coffee.

I found this recipe online at Souffle Bombay The recipe is below. The recipe online suggested drizzling chocolate over the cookies after they are baked. I baked these last night and I was too tired to add that step. But these were delicious as is.


1 cup brown sugar

1/2 cup butter at room temperature

2 eggs

1 1/2 teaspoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

1 cup chocolate chips


Preheat oven to 375 degrees.

In your mixing bowl, combine brown sugar and butter and mix until creamy.

Add in eggs and vanilla and mix until smooth.

Add flour and baking powder.

Mix until blended, and. stir in chocolate chips.

Portion dough into two halves. On a piece of parchment paper, countertop. shape each half into a fat log about 8 inches long.

Flatten the "log" to about 1/2 inch high evenly trying to make the width equal to the full length.

Place on parchment paper lined baking sheet (often I do this right on the parchment paper-lined sheet...that way no need to transfer dough).

Repeat with the second piece of dough.

Allow at least 2 inches between dough pieces (or bake on 2 separate baking sheets).

Bake for 25 minutes.

Remove from oven, and allow to cool for 3 minutes.

*Lower oven temp to 325 degrees*

Carefully slice into biscotti pieces ¾ inch to an inch wide, wiping the knife carefully with a paper towel between each cut to remove excess melted chocolate.

Place biscotti one side down and return to oven for 10 minutes.

Remove from oven and flip. Bake another 10 minutes.

Transfer to cooling rack. Once completely cool, store in a cookie jar or airtight container.

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