chocolate chip biscotti

chocolate chip biscotti

chocolate chip biscotti

A grown-up version of a classic cookie, this chocolate chip biscotti is perfect served with a cup of freshly brewed coffee.

  • 1 hr 20 mins
  • Makes about 50
  • Intermediate


  • 60g soft butter
  • 125ml sugar
  • 125ml muscovado sugar
  • 3 eggs
  • 500ml cake flour
  • 80ml cocoa powder
  • 15ml baking powder
  • pinch of salt
  • 100g dark chocolate, chopped


  1. Preheat oven to 160°C and line a large baking tray with baking paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, cocoa, baking powder and salt over, and mix until just combined. Mix the chocolate through.
  3. Divide the dough in half and roll into 2 x 28cm-long logs and flatten the tops slightly. Place the logs apart on the prepared tray. Bake for about 35 minutes or until firm. Remove from the oven and set aside to cool.
  4. Cut the logs diagonally into 7mm thick slices with a serrated knife. Place on the tray and bake for about 15 minutes or until dry. Turn after 8 minutes. Cool. Store in an airtight container.

Magazine issue date: May, 2019