Chocolate Chunk Biscotti
The classic flavors of a chocolate chip cookie in biscotti form, these cookies are full of milk and dark chocolate chunks and are the perfect go-to bake for when you want something just a bit more grown up. Yields 28-30 biscotti
Servings Prep Time
28-30biscotti 10minutes
Cook Time
45-50minutes
Servings Prep Time
28-30biscotti 10minutes
Cook Time
45-50minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet–or two small baking sheets–with parchment paper.
  2. In a large bowl, whisk together the flour and baking powder. Set aside.
  3. In the bowl of a stand mixer, or with a hand mixer, beat together the oil and sugars until light in color. This should take about 2-3 minutes on medium high.
  4. Add in the eggs, one at a time, and mix until fully combined. Add in the vanilla extract and the almond extract. Mix until combined.
  5. Stir in 1/2 of the dry ingredients and mix until the dough just starts to come together. Add in the second 1/2 and mix until just combined.
  6. Scrape down the sides of the bowl with a rubber spatula. Stir in the chopped chocolate until evenly distributed while being careful not to overmix the dough.
  7. Using the rubber spatula, split the dough in half. Lightly flour your hands (the dough will be a bit sticky), and on the prepared baking sheet, shape the dough lengthwise into two logs about 3″ x 10″ or 3″ x 11″. (If using one large baking sheet, try to shape your logs along the edges as they will spread while baking and you don’t want them to bake into one another). Sprinkle the logs with a bit of coarse or flaked salt.
  8. Bake for 30-35 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes on the baking sheet. In the meantime, lower the oven to 300°F.
  9. After the 10 minutes has passed, transfer the two logs to a cutting board or countertop. Using a serrated knife, cut diagonally into 1/2″ thick slices.
  10. Line the baking sheet with another piece of parchment paper and line up the sliced cookies so that one of the cut sides faces up.
  11. Bake for an additional 15-20 minutes at 300°F. Remove from the oven and allow to cool on the baking sheet. The biscotti will feel soft while hot, but they will harden and dry out as they cool.
  12. Once cooled, move to a wire rack or set on top of a piece of wax or parchment paper. Melt the chocolate chips according to the instructions on the package. Using either a piping bag with the tip cut off (or a spoon), drizzle the melted chocolate over the up-facing side of the biscotti. Allow the drizzle to set-up and store in an airtight container.
Recipe Notes

* You can use olive oil or vegetable oil for this recipe. The olive oil will have a strong smell while mixing, but it lends a more muted flavor to the biscotti themselves. I love the way olive oil pairs with chocolate, but if you want a more muted flavor, you can go with vegetable oil.

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