Chocolate Chip Biscotti

Chocolate Chip Biscotti | #recipe

Like any kid who had a grandparent that immigrated from Italy, I was a biscotti junkie by the time I was eight years old. My drug of choice was, of course, my grandma’s biscotti, which were hard, crunchy and loaded with butternut flavor. I knew little about any other types of biscotti that existed, except for those that were dipped in chocolate, which we sometimes came across on our way out of an Italian market or restaurant.

That all changed when I got to college, however. On our campus, we had a little deli across from the bookstore, and they sold the absolute best chocolate chip biscotti in a glass jar near the register. I liked to give myself extra time in the mornings so I could go out of my way to snag one on my way to class and nibble on it throughout the morning. It was totally a sense of being a grown up and allowing myself to eat a cookie for breakfast if I wanted. And oh, did I want. Every morning. Without fail, until I graduated.

Chocolate Chip Biscotti | #recipe

It’s been over 12 years since I graduated (gasp!), but I haven’t forgotten about those chocolate chip biscotti. The little deli isn’t there anymore, as the campus has been updated and renovated quite a bit since I left, and I’m pretty sure it was usurped by a Starbucks. I’ve thought about recreating those biscotti so many times, but really had no idea where to start.

They weren’t quite as crunchy as my grandma’s, and they were a little more sweet. After doing some digging around, I came across a unique biscotti recipe that used a blend of butter and shortening. Up until that point, I had only ever seen them made with butter or vegetable oil. I thought that this might be the key to getting the texture that I was looking for, and indeed it was!

These biscotti are certainly firm, but more tender than crunchy and are loaded with chocolate chips. If you prefer a little less chocolate (what?!), you could take the chocolate chips down to 1 cup, but that’s the only modification I would make. I know many people opt not to bake with shortening, but it does have different properties than butter, and in this instance, it is totally the difference maker in achieving the texture I was going after.

Chocolate Chip Biscotti | #recipe

I haven’t been able to stop eating these since I made them, and I love that I can have a little taste of my favorite college deli whenever I want now!

One year ago: Classic Buttermilk Waffles
Two years ago: Cinnamon-Almond French Toast
Three years ago: Kentucky Derby Chocolate Bourbon Walnut Pie
Four years ago: Homemade Taco Seasoning Mix
Five years ago: Coffee-and-Espresso Layered Cheesecake

Chocolate Chip Biscotti

Yield: About 3 dozen biscotti

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Tender biscotti cookies loaded with chocolate chip cookies.


¼ cup unsalted butter, at room temperature
¼ cup vegetable shortening
¾ cup granulated sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
¾ teaspoon salt
3 cups all-purpose flour
1½ cups semisweet chocolate chips


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the butter, shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, and stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla extract, baking powder and salt. Reduce the mixer speed to low and gradually add the flour until incorporated. Add the chocolate chips and mix on low speed briefly to evenly distribute in the dough.

3. Turn out the dough to a lightly floured work surface. Divide the dough in two and shape each piece into a 12-inch log. Transfer the logs to the prepared baking sheet and, with damp fingers, lightly flatten the logs to about 3 inches wide.

4. Bake for 20 to 25 minutes, until the logs are lightly browned around the edges. Remove from the oven and let rest for 20 minutes. Reduce the oven temperature to 300 degrees F.

5. Transfer the logs to a cutting board and, using a serrated knife, slice them on the diagonal into ¾-inch to 1-inch slices. Return the slices, cut-side-up, to the baking sheet and bake for 15 minutes, then turn them over and bake for an additional 15 minutes. Remove from the oven and allow to cool completely. Store in an airtight container at room temperature for up to 2 weeks.


27 Responses to “Chocolate Chip Biscotti”

  1. Ami@naivecookcooks on May 6, 2014 at 1:57 am

    Wow I lve biscotti and that too with chocolate chip! Yes please!


  2. Solya on May 6, 2014 at 2:51 am

    These biscotti look perfect! Love it!


  3. Penny Wolf on May 6, 2014 at 6:35 am

    I have never made biscotti with the added fat of butter or shortening.The only fat is from the eggs and any add-ins I might use. In my chocolate chip cookie recipe I use the combo of butter and shortening and I love it.


  4. LISA MARIA on May 6, 2014 at 6:54 am



  5. Lisa @ Simple Pairings on May 6, 2014 at 9:27 am

    Mmm, I love biscotti! I think this would be fabulous with dark chocolate, too 🙂


  6. Kelly on May 6, 2014 at 11:31 am

    I’ve never had biscotti but I’ve been wanting to try for a while now. This looks like a great recipe to start with! YUM!


  7. Lindsey @ American Heritage Cooking on May 6, 2014 at 11:57 am

    There is something very adult about having a cookie for breakfast….

    These biscotti look delicious! Not too crunchy which is just the way I like them! I definitely need to try your grandmother’s recipe too!!!


  8. Krista McClain on May 6, 2014 at 3:01 pm

    Can this recipe be doubled?


  9. laurel @wannacomewith on May 6, 2014 at 4:39 pm

    I am definitely going to have to try these. I tend to avoid biscotti in most cafés because it’s invariably either hard as a rock or just a biscotti-shaped regular soft cookie. Usually hard as a rock, though. I can never trust that they’ll get the texture right. When I make them myself, I lean towards crisp and crunchy, but this sounds really good! Thanks for the recipe!


  10. Martha in KS on May 6, 2014 at 5:56 pm

    My one attempt at biscotti was a failure. I’ll try this recipe – but I too won’t buy shortening. I bought some coconut oil – do you think that would work? They add a nice coconut fragrance.


    • Michelle on May 12th, 2014 at 10:41 am

      Hi Martha, I haven’t tried using it, but it’s worth a shot! Let me know how they turn out.


  11. Keisha on May 6, 2014 at 7:24 pm

    I love when foods trigger memories. this biscotti looks amazing. ive been kind of intimidated by the thought of making homemade biscotti but i really want to give it a try.


  12. Angelyn @ Everyday Desserts on May 6, 2014 at 9:11 pm

    Yeah, I could definitely eat this biscotti daily. Looks delicious!!


  13. Laura (Tutti Dolci) on May 6, 2014 at 9:18 pm

    I love biscotti, these look loaded with chocolate goodness!


  14. Caroline {TheBarbeeHousewife} on May 7, 2014 at 11:26 am

    I love having biscotti with my espresso. This looks perfect!


  15. Lori on May 8, 2014 at 7:16 am

    Thanks so much for sharing this recipe. I love biscotti and plan on making this recipe for the family.


  16. Katharine on May 8, 2014 at 5:53 pm

    Just made these! Love the texture. I think next time I might use almond or coconut extract instead / in addition to vanilla. I also wonder what coconut oil instead of shortening might do…. Thanks for so many great recipes!


  17. Sarah on May 14, 2014 at 8:00 am

    Superb! I have been making biscotti for years, always on a quest for THE perfect recipe. I believe this is it! As a fan of always using butter I’d forgotten that shortening does sometimes have its place. The texture of these biscotti is simply superb. My kids are thrilled that I finally found a recipe that’s not too hard or too soft. Thank you so very much!


  18. Amy on June 15, 2014 at 11:41 pm

    I just made these today and they are soooo good. The texture is great. I used palm shortening, so there weren’t any of the bad hydrogenated fats, and they are really good. Of course, it does have gluten and sugar, but wonderful for the occasional treat or gift (my Italian Dad loved them for Father’s Day)!


  19. Melissa on December 5, 2014 at 12:38 pm

    Just made these with a bit of change. Instead of chocolate chips mixed in, I used the little caramel baking bits that are out there. Drizzled them with chocolate and a bit of crunchy salt. So good!


  20. Tara on December 12, 2014 at 10:34 pm

    These were perfect! I have made a lot of biscotti over the past few days to ship to family and these were my favorite! It was hard to package them and not eat them all myself.


  21. Donna on March 31, 2015 at 11:45 am

    These were the best biscotti that I’ve ever made. I wouldn’t alter the recipe at all.


  22. robin whie on September 3, 2015 at 5:34 pm

    I made these with cherry chocolate chips so good


  23. Pamela on January 1, 2016 at 6:35 am

    Just for an additional zest, I added a tablespoon of grated orange peel and used dark chocolate and the result was really terrific!


  24. StitchinSweetSue on March 27, 2016 at 12:22 pm

    my 1st time making biscotti, used dark choc chips and almond extract (rather than vanilla). my yield was about 20 cookies total. nice texture and tender as described, wonderfully easy, excellent for gifting too. will make again, thank you for sharing, this recipe is def a keeper!


  25. Lily on April 28, 2016 at 3:09 pm

    These are really good. I left out the chocolate chips this time and added 1/2 tablespoon of Anise and 1/2 tablespoon of Almond extract they came out really good as well.


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