Chocolate Chip Biscotti

This Chocolate Chip Biscotti recipe is the perfect thing to enjoy with a cup of hot chocolate! Make some to share during winter activities.

You can enjoy these crispy, twice-baked cookies year-round, but we really enjoy them in the winter because they are perfect for dunking in hot cocoa!

Tonia’s Notes

Last weekend, some of our friends made a last-minute trip to Minnesota. We were super excited to see them and took advantage of the great weather by going ice skating. The fun outdoor rink we went to is made up of three ponds connected by meandering canals. There is a large, heated building with an outdoor fireplace, but we spent our time outside skating. I brought along a carafe of hot cocoa and a bunch of chocolate chip biscotti to share.

It was such a fun evening. Everyone loved the hot chocolate and biscotti. We enjoyed the snack while sitting on benches alongside the skating rink. All of the kids were asking to go again the next day!

How To Make Chocolate Chip Biscotti

To make the chocolate chip biscotti with marshmallows, beat the eggs and sugars for about 3 minutes until thickened. Beat in the melted butter and vanilla. Mix in the flour, baking powder, baking soda, and salt. Finally, stir in the chocolate chips and mini marshmallow bits.

Cover a cookie sheet with a silicone baking mat or parchment paper. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the silicone mat. Then, do the same for the second half of the dough, leaving at least 3 inches between the logs.

Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.) Turn the oven down to 300˚F. Allow the logs to cool on the cookie sheets for 10 minutes. Then, carefully move them to a cutting board and cut them into 1/2 to 3/4-inch slices using diagonal cuts with a serrated knife.

Lay the slices on the cookie sheet, at least ½ inch apart, with the cut side down. Bake at 300˚F for 17-22 minutes, until crisp and brown.

Allow the biscotti to cool for 5 minutes on the cookie sheet, and then move to a wire rack to cool completely. Drizzle the biscotti with melted chocolate and sprinkle with mini marshmallow bits.

Storage

Cool them completely before storing them in an airtight container at room temperature for 3-4 days or up to three months in the freezer.

• Airtight Container: Biscotti softens when you store them in an airtight container since the container traps moisture. If you want to make them crisp again, you can return them to the oven to bake at 300˚F for 8-12 minutes.
• Other Options: You can also use a container that is not airtight, such as a cookie tin. Or only partially seal the container of your choice. That way, the moisture can escape, and the biscotti may stay crispier.
• Freezer: To freeze the chocolate chip biscotti, place them in an airtight, freezer-safe container with parchment paper between layers. To defrost them, remove them from the container and thaw them at room temperature.

Frequently Asked Questions

More Cookie Recipes

• Pumpkin Biscotti are perfect for autumn!
• Kids love these Hot Chocolate Cookie Cups.
• Oatmeal M&M Cookies are a family favorite.
• Top old-fashioned Sugar Cookies with buttercream!

Chocolate Chip Biscotti

This Chocolate Chip Biscotti recipe is the perfect thing to enjoy with a cup of hot chocolate! Make some to share during winter activities.

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Prep Time: 15 minutes minutes

Cook Time: 37 minutes minutes

Total Time: 52 minutes minutes

Servings: 20

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Ingredients

Biscotti:

• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter melted
• 2 teaspoon vanilla
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallow bits

Chocolate Drizzle:

• 1/2 cup chocolate chips
• 1/2 tablespoon vegetable shortening

Instructions

• Preheat the oven to 350˚F.
• Beat the eggs and sugars for about 3 minutes until thickened.
• Beat in the melted butter and vanilla.
• Mix in the flour, baking powder, baking soda, and salt.
• Stir in the chocolate chips and mini marshmallow bits.
• Cover a cookie sheet with a silicone baking mat or parchment paper. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough, leaving at least 3 inches between the logs.
• Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)
• Turn the oven down to 300˚F.
• Allow the logs to cool on the cookie sheets for 10 minutes. Carefully move them to a cutting board and cut them into 1/2 to 3/4-inch slices using diagonal cuts with a serrated knife.
• Lay the slices on the cookie sheet, at least ½ inch apart, with the cut side down. Bake at 300˚F for 17-22 minutes, until crisp and brown.
• Allow the biscotti to cool for 5 minutes on the cookie sheet, and then move to a wire rack to cool completely.
• Melt the 1/2 cup of chocolate chips with 1/2 tablespoon of vegetable shortening in the microwave.
• Drizzle the biscotti with melted chocolate and sprinkle with mini marshmallow bits.

ORDER COOKBOOK HERE

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 175mg | Fiber: 1g | Sugar: 16g

Course: Dessert

Cuisine: Italian

Author: Tonia Larson