Chocolate Chip Butterscotch Biscotti

An easy recipe for a delicious, classic Italian cookie.

Chocolate Chip Butterscotch Biscotti ~ Savory Simple

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches.  We made everything.  The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials.  I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered.  People loved them and would ask for more.  The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you.  Two sweet flavors that pair wonderfully together.  This chocolate chip butterscotch biscotti works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier.  But you can use regular chips if that’s all you can find.  You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.


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Chocolate Chip Butterscotch Biscotti

An easy recipe for a delicious, classic Italian cookie.
Course Dessert
Cuisine Italian
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 36 -42 cookies
Author Jennifer Farley


  • 11 ounces all-purpose flour
  • 7 ounces sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 large eggs
  • splash of vanilla
  • 3/4 cup mini chocolate chips
  • 3/4 cup mini butterscotch chips


  • Sift/whisk dry ingredients together and place them in a stand mixer with the paddle attachment.
  • Add eggs and vanilla to mixer, while pulsing the machine on and off.
  • When the dough starts getting crumbly, add the chocolate and butterscotch chips. Continue to pulse until everything is evenly combined.
  • Push the dough together in the mixing bowl or on a table until it's a firm, slightly sticky dough.
  • Divide the dough into 4 even pieces and roll them into logs. Set the logs in a sheet tray covered with parchment.
  • Bake at 350 degrees F for 25 minutes. Check for firmness on top, then allow to cool.
  • Slice on the bias, then place slices back in the oven at 300 degrees F for 5 minutes per side.


These are best if eaten the next day!

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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