Chocolate Chip Biscotti with Fresh Milled Flour

There’s something truly charming about classic biscotti that’s homemade, especially when using fresh milled flour—it’s like giving your hot cup of coffee or afternoon tea a cozy little hug. This chocolate chip biscotti recipe combines the rustic warmth of freshly ground flour with the sweet pops of chocolate, creating an inviting texture that’s crunchy yet tender enough to savor. If this is your first time making biscotti, think of this as a friendly nudge toward a fun baking adventure where the results are as rewarding as the process. Plus, the aroma of milling flour fresh in your kitchen adds an extra layer of delight.

Course Dessert

Cuisine American

Keyword chocolate chip biscotti

Prep Time 20

Cook Time 1

Cooling Time 30

Total Time 1 50

Servings slices

Calories 251kcal

Ingredients

½ cup plus 2 tablespoons softened butter 144 grams
1 cup sugar or maple sugar 150 grams
3 eggs
1 tablespoon vanilla
4 cups freshly milled soft white wheat flour finely milled (374 grams)
1 tablespoon baking powder
¾ teaspoon salt
½ cup semi-sweet chocolate chips 86 grams
1 ½ cups semi-sweet chocolate chips for dipping (258 grams)

Instructions

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In the bowl of a stand mixer, beat the butter and sugar until smooth.
Add the eggs and vanilla and combine.
Add the dry ingredients - flour, baking powder, and salt - to the wet ingredients, and mix until just combined.
Fold in the chocolate chips.
Divide the dough in half and shape into two loaf shapes on the prepared baking sheet - about 12 inches long and 2-3 inches wide. They should be about ½ inch thick. Make sure they are about 3-4 inches apart on the baking sheet so they don’t touch while they are baking.
Bake for 30 minutes then remove and allow to cool completely,
Once cooled, gently slice into about 11-12 slices per loaf and place back on the baking sheet face up.
Bake for 15 minutes, then flip over to the other side and bake for another 15 minutes until golden brown. If they are still not crunchy, bake for a couple extra minutes, but remember they will harden up a little more after they cool.
Once cooled, melt the chocolate chips. Dip half of the biscotti in the melted chocolate. Place on a baking sheet lined with parchment paper and allow to harden.

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