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Homemade Chocolate Chunk Biscotti Cookie Recipe
Chocolate Chunk Biscotti
Votes: 1
Rating: 5
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Rate this recipe!
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This crunchy, buttery Biscotti is a holiday favorite with my family and friends.
Chocolate Chunk Biscotti
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This crunchy, buttery Biscotti is a holiday favorite with my family and friends.
Servings Prep Time Cook Time
4loaves 10minutes 25+10minutes
Servings Prep Time
4loaves 10minutes
Cook Time
25+10minutes
Ingredients
  • 1 cup butter softened
  • 1 1/2 cups dehydrated sugar cane juice
  • 4 eggs
  • 2 tsp homemade vanilla extract
  • 4 1/4 cups unbleached flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp instant coffee
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 pkg semi-sweet chocolate chunks
Servings: loaves
Units:
Ingredients
  • 1 cup butter softened
  • 1 1/2 cups dehydrated sugar cane juice
  • 4 eggs
  • 2 tsp homemade vanilla extract
  • 4 1/4 cups unbleached flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp instant coffee
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 pkg semi-sweet chocolate chunks
Servings: loaves
Units:
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Now beat in the vanilla.
  5. Mix the flour, baking powder, cinnamon, instant coffee, baking soda, and salt in a separate bowl.
  6. Add to butter mixture a little at a time, beating well between each addition.
  7. Add the chocolate chunks and mix with a spoon until evenly distributed.
  8. Divide the dough into 4 equal pieces.
  9. Butter and flour 2 cookie sheets.
  10. On each cookie sheet pat out 2 pieces of the dough into logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long(ish). Make sure the logs are at least 2 inches apart.
  11. Place cookie sheets in the preheated oven. Bake for 25 minutes or until lightly browned.
  12. Put the loaves on a cooling rack and let cool for 5 minutes.
  13. Put the logs on a cutting board and using a serrated knife, slice the logs on a diagonal into 1/2 inch wide pieces.
  14. Put the pieces back on the cookie sheet about 1/2 inch apart and put back in the oven for 10 minutes.
  15. Let cool completely and then store in an airtight container.
Recipe Notes

If you want to get really fancy, you can dip these in melted almond bark.  These also freeze beautifully.  Just take them out, let them thaw, and serve.

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