Best 19 Chocolate Chip Biscotti Recipes

CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

CHERRY-CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

BANANA-CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
• Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
• Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.

CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
• Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

ORANGE-CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 300. Position rack in the middle of oven.
• Combine flour, baking soda, and salt; mix thoroughly with fork.
• Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
• Mix in the orange juice.
• Using a rubber spatula, stir in dry ingredients until just combined.
• Stir in chocolate chips.
• The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
• Bake for 35 minutes, or until firm but springy when pressed with fingers.
• Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
• Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
• Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
• Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
• Remove the biscotti from the oven and cool on a cooling rack.
• Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.

BANANA CHOCOLATE CHIP NUT BISCOTTI

Steps:

• In a large bowl, whisk together flour, baking powder, sugar, and salt.
• In a medium bowl, combine bananas, oil, egg and vanilla.
• Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
• Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
• Put loaves on cookie sheet lined with parchment paper.
• Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
• Remove loaves from cookie sheet and let cool 10 minutes.
• Cut loaves into 3/4 inch slices, return slices to cookie sheet.
• Bake for an additional 18-20 minutes.

CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
• Add butter and vanilla, process until mixture resembles coarse cornmeal.
• Add chocolate chips and eggs and pulse until dough is evenly moistened.
• Divide dough into 4 equal pieces, press onto pans as logs.
• Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
• Turn slices on sides and return to oven for 5-10 minutes.
• Let cool.

CRANBERRY CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
• In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
• Add egg mixture to flour mixture & blend well.
• Knead dough on lightly floured surface until smooth.
• Divide dough in half & shape each half into an 8-inch long log.
• Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
• Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
• Meanwhile, reduce oven heat to 325 degrees F.
• Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
• Return slices to oven & bake an additional 15-20 minutes.
• Remove from oven, & transfer slices to wire rack to cool completely.

CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI

Steps:

• Preheat oven to 350. Line a large baking sheet with parchment paper. -Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log. Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.

CHOCOLATE CHIP BISCOTTI COOKIES

Steps:

• Preheat oven to 350°F.
• Beat the eggs, then add the next 5 ingredients When well combined, stir in the chocolate chips until well mixed. If the dough is too soft and sticky, add a bit more flour until the dough can be formed into logs.
• Shape the dough into eight 2-1/2 inch wide logs, then place them on 4 ungreased cookie sheets. Bake for 18-20 minutes or just until golden in colour.
• Remove the logs from the oven and at an angle, cut them into 1 inch slices. Place the cookies back on the cookie sheets, and return to the oven for an additional 10 minutes per side to toast slightly.

CHAI CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, combine the flour, sugar, all the spices, baking powder, baking soda and salt.
• In a small bowl, whisk the tea, egg, egg white, milk and vanilla.
• Stir the wet ingredients into the dry ingredients just until combined.
• Stir in the nuts and chocolate chips.
• Divide dough in half and wrap each portion in plastic wrap and refrigerate one hour.
• On a baking sheet coated with cook spray shape each half into a 10x2-inch rectangle.
• Bake at 350F for 20-25 minutes or until golden brown. Place pans on wire racks.
• When baked dough is cool enough to handle transfer to a cutting board and using a serrated knife cut diagonally into 3/4-inch slices.
• Place cut side down on the baking sheets (lightly coated again with spray).
• Bake an additional 6-9 minutes on EACH SIDE until firm. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHIP PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.

CHOCOLATE-CHIP BISCOTTI COOKIES

Steps:

• 1. 1.Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
• 2. 2.Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
• 3. 3.On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
• 4. 4.Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
• Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)

Steps:

• PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
• COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
• COMBINE flour, baking powder and baking soda in small bowl.
• WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
• BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
• CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
• BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

GINGER CHOCOLATE CHIP BISCOTTI

Steps:

• Ginger-Chocolate Chip Biscotti 1 teaspoon vanilla extract 2 large eggs 1 large egg white 1 tablespoon chopped crystallized ginger 2 cups all-purpose flour 1 cup sugar 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground cloves ½ cup semisweet chocolate minichips 1. Preheat oven to 350 2. Combine vanilla, eggs, and egg white, and crystallized ginger in food processor. Process until well blended. 3. Combine flour and next six ingredients in medium bowl and add to food processor. Process just until dry ingredients are blended into wet mixture. 4. Add chocolate chips by hand to dough. 5. Divide dough in half, and turn out onto a baking sheet lined with parchment paper. Shape each portion of dough into a 12-inch log; flatten to ½-inch thickness. (The dough may be sticky, in which case I spoon it out onto the parchment in the shape of log and then use floured hands to smooth out the sides of the log.) 6. Bake for 25 minutes or until tops are firm to touch. 7. Cool on sheet for 10 minutes. 8. Cut each roll diagonally into 18 to 20 slices. Place slices, cut sides down, on baking sheet. Bake for another 10 minutes. Turn cookies over; bake for an additional 10 minutes. 9. Remove from baking sheet; cool completely on wire rack. Yield: Approximately 35 to 40 cookies

BANANA-CHOCOLATE CHIP BISCOTTI

Steps:

• 1. Heat oven to 350°. Grease large cookie sheet.2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.3. Divide dough in half. Shape each half into 10 X 3-inch rectangle on cookie sheet with greased hands (dough will be sticky).4. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.5. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheet to wire rack.*Do not use vegetable oil spreads.**Do not use self-rising flour.NUTRITION FACTS: Calories 110 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 20mg Sodium 90mg Carbohydrate 18g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE CHOCOLATE CHIP BISCOTTI

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Have ingredients at room temperature. Line a large cookie sheet with parchment paper; set aside.
• 3. In a medium bowl, combine and whisk together the flour, cocoa, baking powder, baking soda and salt. Add in the finely chopped nuts and chocolate chips; mix together to combine.
• 4. In a large mixing bowl, add the eggs, softened butter, and vanilla extract. Beat mixture until smooth and creamy, about 2 minutes.
• 5. Stir the flour mixture into the cream mixture; mixing until combined. Divide dough in half.
• 6. Lay the dough on a slightly floured surface. With floured hands, shape dough into a log that will fit on your cookie sheet....10x2 or 13x2.5. Measurements doesn't have to be exact. Transfer the log onto the prepared baking sheet and shape it up a bit more. Repeat with other half of dough. Set logs 2-3 inches apart on the baking sheet.
• 7. Bake for 25 minutes. Remove the cookie sheet from the oven and cool it on a wire rack for 10 minutes. Reduce oven heat to 275 degrees.
• 8. Gently move one log at a time onto a cutting board. With an electric knife, cut each log into 3/4 inch slices diagonally. Place slices back onto the parchment lined cookie sheet.
• 9. Bake the sliced biscotti at 275 degrees for 10 minutes, turn them over and bake for another 10 minutes.
• 10. Remove biscotti from cookie sheet to a wire rack and cool completely until hard and crispy.
• 11. Store in a air tight container.