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1/2 cup vegetable oil
1 cup sugar
3-1/4 to 3-1/2 cups flour (start with 3-1/4 and add more if you need to make the dough stiffer)
1 tablespoon baking powder
1 tablespoon vanilla extract
3/4 cup mini semi-sweet chocolate chips
Preheat the oven to 375° F° (325°if using convection) and grease a cookies heet or line with parchment paper.
In a bowl, beat together the oil, eggs, sugar and flavoring until well blended. Combine the flour and baking powder, then stir that into the egg mixture along with the chocolate chips to form a heavy dough. Add an extra 1/4 cup or so of flour till the dough is stiff enough to hold a ball shape if necessary.
Divide the dough into 2 even pieces. I made 3 pieces because I use my smaller convection oven for these. Form each piece into a roll as long as the cookie sheet, then place it onto the prepared cookie sheet and press down to approximately a 1/2 to 3/4 inch thickness.
Cranberry Biscotti shown here, 1/2-3/4 inch thickness.
Bake for 25-30 minutes in the preheated oven until just golden brown, rotating and turning the trays while they bake so they brown evenly. Immediately remove from the baking sheet being careful not to crack the logs, and cool on a wire rack JUST until they are cool enough to handle. DO not wait too long! Slice each log into 1/2″ slices (use a bread knife) and place cut sides up/down back onto the baking sheet. Bake for an additional 5-10 minutes per side until slightly toasted.
Allow to cool completely on a wire rack. Drizzle with melted chocolate if you like. I also added some colored sugar since I made these in the picture for Christmas.
Store in Tupperware between sheets of wax paper for 7 days. Perfect with coffee!