Classic Chocolate Chip Biscotti

Preparation info

  • Difficulty


  • Makes about


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

I saw these being made at a charity wine auction in a palazzo near Frantoia, outside Florence. I suppose it was an Italian equivalent to a church fete, but conducted with great aplomb.


  • 250 g soft lightly salted butter
  • 250 g brown sugar
  • 125 g white sugar
  • 3 eggs
  • 550 g 00 (Italian doppio zero) flour, sifted
  • 2 tsp real vanilla essence
  • 200–350 g real dark chocolate chips or roughly cut pieces of real dark chocolate


Preheat the oven to 180°C/Gas 4 and line a baking tray with a silicone baking sheet or greaseproof paper. In a large bowl, cream the butter and sugars, then beat in the eggs. Add the flour, spoonful by spoonful. When all mixed in, add the vanilla and chocolate chips or pieces. Spoon the mixture on the prepared baking tray in 2 parallel oblongs, spaced well apart to allow for spreading. You may need more than one baking tray.

Bake for 35–40 minutes until just brown on the edges. Remove from oven and let cool a little (leaving oven on). Cut the oblongs across into 1.5 cm thick biscotti and return to the oven. Switch off and leave the biscotti in until they’re cold, turning after 20 minutes.