Chocolate Chip Biscotti- With Sourdough Discard!
Your coffee's new favorite cookie is here! Chocolate Chip Sourdough Biscotti are easy to make and a great way to use up that extra sourdough discard!
You've got to try my sourdough discard coffee cake too!
I love baking with my sourdough discard! It's one of my favorite things to do. You can bake sourdough scones, sourdough donuts, sourdough discard banana muffins, sourdough discard pizza dough, or even sourdough cheese crackers with that extra sourdough discard!
Biscotti is a staple to have around the holidays. You can serve them on a dessert platter or even a brunch! They are perfect to dip in coffee because of their hard, crisp texture.
If you don't have sourdough discard, you can make these chocolate brownie biscotti or this Italian biscotti recipe instead. Still delicious and so full of chocolate flavor!
Jump to:
Why You'll Love This Recipe
- It's a great way to use extra sourdough discard! If you bake a lot you probably have lots of sourdough discard around. Add some to these biscotti to give an extra tang to the biscotti and a wonderful texture!
- They keep for a long time! Unlike other cookies which only last a few days before they lose their flavor and get stale, these cookies are already technically stale from the second bake!
- They are super versatile! I added chocolate chips to this recipe, but you can add your favorite nuts, dried fruit, or flavored chips! The possibilities are endless!
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you feed it equal parts water, flour, and starter. You can make a sourdough starter from scratch, buy one, or get one from a fellow sourdough friend!
You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter on hand!
If you are new to sourdough, be sure to check out how to keep a sourdough starter post all about how to keep your sourdough starter happy.
Ingredients for Sourdough Biscotti
- All Purpose Flour- A staple for baking
- Vanilla- 1 tablespoon. That might seem like a lot, but these biscotti have a wonderful vanilla flavor. This recipe also makes a lot of cookies, so each biscotti has a little bit of vanilla flavor.
- Sourdough Discard- ½ cup, unfed, meaning it is straight out of the refrigerator and hasn't been "fed" yet. You can make so many things with sourdough discard, including fudgy sourdough discard brownies.
- Eggs- They keep the biscotti together and add just a little to the rise of the biscotti.
- Chocolate chips- I find that mini chocolate chips are the best. When cutting the biscotti, if the chips are too big, they can cause the biscotti to break or not cut cleanly.
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Parchment Paper or Silicone Mat
- Baking Sheet
- Cutting Board
- Knives
- Cooling Rack
How To Make Chocolate Chip Sourdough Biscotti
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together until light in color and well mixed.
- Add the eggs and vanilla and mix again.
- Add the starter and mix until well combined.
- Turn the mixer on low and add the flour and salt.
- Add the chocolate chips and mix until just combined.
- Line a baking sheet with parchment paper. Shape the dough into two logs on the baking sheet. Don't make the longs too wide, as they will get bigger as they bake. Try to make them as long as possible without being too thin. See the pictures below for help! Place the baking sheet in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Place the baking sheet in the oven for 30 minutes, or until the logs or slightly browned.
- Take the baking sheet out of the oven and allow the logs to cool completely.
- Once cooled, cut the logs with a serrated knife on a bias. Place the slices on a baking sheet, cut side up. Bake them for 15 more minutes to dry out the cookie and crisp the biscotti.
- They are done when they are slightly brown. Allow the biscotti to cool on a cooling rack.
Step By Step Photos
Baking Biscotti Twice
Biscotti literally translates to "twice baked", so it's essential that you bake them twice. The first bake is to cook the biscotti through, but don't overdo it. If the logs are too browned, they will break upon cutting.
The second bake is to toast them. This second bake gives the biscotti their traditional hard crisp, perfect for dipping into coffee. If you skip the second bake, the biscotti will not be crisp and dried out. They would be more of a brownie consistency than a biscotti.
Variations Of These Sourdough Biscotti
- Instead of chocolate chips, add your favorite nuts. Walnuts, pistachios, or almonds are all classic biscotti add ins.
- Dip the biscotti in chocolate! Melt dark chocolate or semi-sweet chocolate chips and dip one end into the chocolate. If you decide to dip these biscotti in chocolate, they will only last about one week, instead of two weeks.
- Use different types of chips! White chocolate chips, peanut butter chips, or cinnamon chips would all be great additions to these biscotti!
- Add dried fruit! Raisins, cranberries, or chopped up dried apricots can all be substituted for chocolate chips.
Questions About Sourdough Biscotti
Believe it or not, these biscotti will last for up to two weeks in an airtight container or a Ziploc bag. That's because the second bake is to take out a lot of the moisture left in the cookie, so there really isn't any reason it should go stale, since it's technically stale already.
You can, but you don't have to since they last so long. Make the dough and keep it covered with plastic wrap in the refrigerator for up to 24 hours. When ready, shape the logs and bake the biscotti.
Yes! Place the fully cooked and cooled biscotti into an airtight container or a Ziploc bag. They can be frozen for up to 3 months. To defrost, simply leave them out of the counter. When ready to serve, pop them in the oven for 10 minutes to crisp them up again. If you want to dip them in chocolate, do not freeze the chocolate dipped biscotti. Dip them once they are defrosted.
Yes! You can use active starter, meaning it is already fed. The starter will cause the biscotti to increase in size just a little, so be sure to shape the logs longer, not wider, so you don't have huge pieces of biscotti.
Other Recipes To Try
Did you love these Chocolate Chip Sourdough Biscotti? I'd so appreciate it if you would give this recipe a 5-star review! That will help other hungry readers find my recipes!
And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Peppermint Bark Brownie Mix Cookies
- Baked Gingerbread Donuts- With Coconut Flour!
- Brown Sugar and Walnut Mini Tarts
- Brown Butter and Pecan Cookies
- Cinnamon and Sugar Kefir Snickerdoodles
- Strawberry Swirl Cheesecake Bars
- All in One Apple Cake
📖 Recipe
Chocolate Chip Biscotti- With Sourdough Discard!
Equipment
Ingredients
- ¼ cup Butter Melted
- 1 cup Sugar
- 2 Large Eggs
- 1 tablespoon Vanilla Extract
- ½ cup Sourdough Starter Inactive/Unfed
- 2 ½ cups All Purpose Flour
- ½ teaspoon Salt
- 1 cup Chocolate Chips Mini
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream together until light and well mixed.
- Add the eggs and vanilla and mix again.
- Add the starter and mix until well combined.
- Turn the mixer on slow and add the flour and salt.
- Add the chocolate chips and mix until just combined.
- Line a baking sheet with parchment paper. Shape the dough into two logs on the baking sheet. Place the baking sheet in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Place the baking sheet in the oven for 30 minutes, or until the logs or slightly browned.
- Take the baking sheet out of the oven and allow the logs to cool completely.
- Once cooled, cut the logs with a serrated knife on a bias. Place the slices on a baking sheet, cut side up. Bake them for 15 more minutes to dry out the cookie and crisp the biscotti.
- They are done when they are slightly brown. Allow the biscotti to cool on a cooling rack.
Notes
- Make sure to use a serrated knife when cutting the biscotti. A serrated knife will easily cut through the logs and create the typical biscotti shape.
- Keep cooled biscotti in a Ziploc bag for up to 2 weeks.
- It is essential that you bake the biscotti twice to get the hard, crisp, biscotti texture.Â
These are the best biscotti I have ever made! Love using the sour dough starter discard. I added some chopped pecans. So good!
This is a great recipe. Easy to follow and the biscotti came out great. After 2 days they are still just as good as when they came out of the oven. Can’t wait to share with family at the holidays!
My husband cannot get enough of these biscotti! Easy and delicious
This was great! Made it for co-workers on national biscotti day.
I loved using some of my sourdough starter on this recipe! It was a huge hit with my family! Delicious and easy to make!