Go Back
Biscotti al cioccolato morbidi appena sfornati su un piatto.

Biscotti al Cioccolato Morbidi

These soft chocolate biscotti are perfect for family gatherings or a cozy night in with a warm cup of tea. Easy to make and incredibly rewarding.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup unsalted butter at room temperature for easier mixing
  • 1 cup packed light brown sugar for sweetness and flavor
  • 1/4 cup granulated sugar balances the brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon pure vanilla extract opt for pure for the best taste
Dry Ingredients
  • 1 3/4 cups all-purpose flour sift to avoid lumps
  • 3/4 teaspoon baking soda helps the biscotti rise
  • 3/4 teaspoon kosher salt to highlight the sweetness of the chocolate
  • 1 1/2 cups semi-sweet chocolate chips or chopped chocolate choose high-quality chocolate for best results
Finishing Touch
  • to taste Flaky sea salt for sprinkling on top before baking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a saucepan, melt the butter over medium heat until it turns golden brown, about 5-7 minutes. Let it cool slightly.
  3. In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Mix until shiny and smooth.
  4. Add the egg, egg yolk, and pure vanilla extract to the butter mixture, stirring well until fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet mixture, stirring gently until just combined.
  6. Gently fold in the chocolate chips or chopped chocolate.
  7. Using a spoon or cookie scoop, place dough portions on the baking sheet, leaving space in between.
  8. Sprinkle with flaky sea salt before baking.
Baking
  1. Bake for 10-12 minutes or until edges are golden and the center looks slightly undercooked.
  2. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Store biscotti in an airtight container at room temperature for up to a week. Can be frozen for longer storage.