Chocolate Chunk Tollhouse Biscotti


Preparation info

  • Difficulty


  • Makes


    biscotti, depending on size

Appears in

Blockbuster sticks of crisp, buttery biscotti, fragrant with butter, vanilla, and graced and shot through with Swiss chocolate. You can glaze these or just toss in sugar as per the recipe.


  • 1 cup unsalted butter, melted
  • 1 ½ cups white sugar
  • ½ cup brown sugar, firmly packed
  • 5 eggs
  • 1 tablespoon pure vanilla extract
  • teaspoon pure almond extract
  • 4 ½-5 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips or chopped chocolate bar
  • 1 cup milk chocolate chips or chopped chocolate bar

Sugar Toss

  • 1 ½ cups sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla powder, optional
  • ¼ cup cocoa

Finishing Touches

  • 1 cup confectioners’ sugar
  • 1-2 tablespoons water or cream
  • 1 teaspoon pure vanilla extract or ½ teaspoon orange oil


Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, blend the butter with the sugar; then add in the eggs, vanilla and almond extracts and blend well. Fold in the flour, baking powder and salt and blend somewhat and then add in the chocolate chips. Let batter stand 5-10 minutes.

Using wet hands, spread batter out onto baking sheet and shape into a log of 12 inches or so long, and 4-5 inches wide. Pat to shape into a neat shape.

Bake until set up and done, about 45-60 minutes. If biscotti starts to brown but still does not appear set, reduce oven temperature to 325°F and bake until set.

Cool well, and then slice into diagonal sticks, about ¾ inch wide. Place back on baking sheet (you will probably need two parchment lined baking sheets to hold all the biscotti in one layer and not squish them)|. Bake at 325°F 20-30 minutes, turning once, to lightly brown and crisp biscotti. For Sugar Toss, mix sugar, cinnamon, vanilla and cocoa in a medium bowl. Toss baked, cooled biscotti in sugar toss. (They are ready to serve)

If using the Glaze, in a small bowl, mix the sugar, water or cream and vanilla to make a soft glaze. Using a small metal palette knife, smear on one side of each biscotti stick and let set.