Chocolate Chip Biscotti

These brown butter chocolate chip biscotti are super easy to make and perfect for pairing with your favorite morning latte or hot chocolate!

Course Breakfast, Brunch, Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 50

Resting Time 30

Total Time 1 40

Servings biscotti

Calories 97kcal

Author Kyleigh Sage

Equipment

Ingredients

½ cup unsalted brown butter room temperature
½ cup granulated sugar
½ cup light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract optional
2 ¼ cups all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon kosher salt
¾ cup mini chocolate chips

US Customary - Metric

Instructions

Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.
Add in the eggs, vanilla, and almond extract and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated.
Then gently fold in the mini chocolate chips.Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the chocolate chip biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the chocolate chip biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Serve the brown butter chocolate chip biscotti with your favorite latte or hot chocolate!

Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks.

Brown the butter: In a small saucepan, melt unsalted butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool to room temperature. I recommend making the brown butter the night before you make the biscotti, so that it has time to fully cool to room temperature. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition