This post may contain affiliate links, please read our disclosure policy for details.
Warm, cozy, and just the right amount of indulgent — these cinnamon chocolate chip biscotti bring all the comfort of a fresh-baked cookie with the crisp snap of classic biscotti. Each slice is laced with cinnamon spice and studded with melty chocolate chips, making them perfect for dunking in coffee, cocoa, or a holiday latte.
Why You’ll LOVE These Biscotti
Here’s what you’ll need:
Cinnamon Chocolate Chip Biscotti Tips
Don’t overmix. Mix the dry and wet ingredients only until they are just combined. Overmixing develops too much gluten, leading to tough, dense biscotti instead of a light, crunchy texture.
Make uniform logs. Uniform logs = uniform biscotti. No need for absolute perfection, but keeping even sides and a smooth top to your log will mean the cut biscotti have that traditional shape we’re looking for. Once you have that, you can always consider popping the dough in the fridge for 30 minutes to firm it up and avoid too much spreading as it bakes.
Measuring doneness. The baking times are suggestions based on my own testing. What you ultimately want to look for is light browning around the edges during the first bake and then a golden brown color during the second bake. That will be your foolproof visual cue that these are perfectly done.
How to make these biscotti:
- Prepare the dough by creaming butter and sugar, and then adding eggs, almond extract, and vanilla extract. Add flour, cinnamon, baking powder, and salt. Add chocolate chips.
- Divide dough, form logs (and flatten), and bake at 350°F until lightly golden brown around the outside. Remove and let cool.
- Cut at a 45° angle to form biscotti shape and then place on wire rack on sheet tray and bake again until golden brown, approximately 15-17 minutes.
- Drizzle melted chocolate over 1/3 of each biscotti to garnish.
FAQ
Shop The Tools I Use
“These are *chef’s kiss*” – Stephanie M.
Cinnamon Chocolate Chip Biscotti
Ingredients
- 56 grams unsalted butter, room temperature
- 150 grams granulated sugar
- 100 grams eggs, room temperature (2 large eggs)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 250 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 170 grams semisweet chocolate chips or roughly chopped dark chocolate (plus more for garnish)
Instructions
- Preheat your oven to 350°F and line a half sheet tray with parchment.
- In the bowl of a stand mixer or medium bowl, cream butter and sugar by beating on medium high speed until light in color and fluffy.
- Add eggs, vanilla extract and almond extract and continue mixing until combined.
- In a separate medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients and mix until just combined.
- Add chocolate chips and fold in using a wooden spoon, just to disperse evenly.
- Divide dough in half and shape into two logs approximately 8" long, and then flatten the logs (can simply press them down with your hands) to be 3/4" thick.
- Bake for 20-25 minutes until lightly golden brown around the edges. Remove from the oven and let cool completely on the baking sheet.
- Cut the logs into biscotti shape by cutting at a 45° angle. Place a wire rack on top of your baking sheet, and place the cut biscotti on the rack, cut side up.
- Continue baking for an additional 15 minutes or until golden brown. Remove from the oven and let cool completely. The biscotti will be a bit soft initially but will firm up as they cool.
- Optional: In a small bowl, melt extra chocolate, and using a spoon, quickly motion back and forth over 1/3 of each biscotti to create small stripes of chocolate to finish.
Notes
Did you make this recipe?
I’d love to see! Follow and tag @pastrychefjeff on Instagram!
The cinnamon adds a different flare to what was my previous chocolate chip biscotti recipe. 10/10