Sunday Sweetness: Chocolate Chip Biscotti

Chocolate Chip Biscotti

Ever since I gave up eating gluten, I find that I look for treat recipes based on what other people might like, as opposed to just things I like (as in chocolate, with a little chocolate mixed in). Generally, the kids will eat just about anything I make as a treat – so they’re no challenge. My mother, on the other hand, is a challenge. She doesn’t like anything too sweet, or too sticky, or too cake-y.

I was really excited when I found this Chocolate Chip Biscotti Recipe online, because the resulting cookies are small, not too sweet, and just crisp enough for dunking in your coffee – another thing my mom really enjoys. With Mother’s Day coming up, I thought this biscotti might be something you could try for the special moms in your life!

In the interest of full disclosure, I admit that this is the second recipe I tried. For those of you with the Mrs. Fields Biscotti recipe: don’t do it. There is an error in the recipe that created a dough so firm that it nearly murdered my stand mixer.

chocolate chip biscotti

Chocolate Chip Biscotti

Adapted from this one at Good Housekeeping online.

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp ground cinnamon
4 Tbsp cold butter
3 large eggs, lightly beaten
1 cup mini semi-sweet chocolate chips
1 tsp vanilla extract
Optional: 1 cup chopped walnuts

Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, baking powder, salt and cinnamon. With a pastry blender or your fingers, cut in butter until mixture resembles fine crumbs. Reserve 1 tablespoon of beaten egg. Add chocolate chips, optional walnuts, vanilla and remaining eggs to flour mixture, stir until evenly mixed. Knead the dough with your hand a few times in the bowl until dough forms. On a lightly floured surface, dived dough into four and shape each quarter into a 9″ x 2″ log. Place logs crosswise, 4″ apart, on 2 large cookie sheets. With pastry brush, lightly brush with reserved egg. Bake logs for 25 minutes, then allow to cool for 10 minutes.

Place each log on a cutting board and slice with serrated knife into 1/2″ thick slices. Place slices upright, 1/4″ apart, on cookie sheets. Bake slices for 15 minutes to allow biscotti to dry out. Allow to cool completely.

Biscotti Prepared for second bake.

Let me know if you try these. My mom loved them!


  1. Michelle says:

    Those look yummy! Save me one for when I come by later??

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