Chocolate chip biscotti on a tray
Print Recipe

Chocolate Chip Butterscotch Biscotti

These crunchy, chocolate chip butterscotch biscotti are like grown-up chocolate-chip cookies, perfect for dipping in coffee or tea.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Italian
Servings: 38 biscotti (approximately
Author: Jennifer Farley


  • 11 ounces all-purpose flour (2 1/3 cups using Spoon & Level Method)
  • 7 ounces granulated sugar (1 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup mini chocolate chips (regular may be substituted)
  • 3/4 cup mini butterscotch chips (regular may be substituted)


  • In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until evenly combined. 
  • 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!