Sourdough Biscotti Recipe with Chocolate Chips

Last Updated on April 24, 2025 by TheFarmChicken

3 sourdough biscotti on the cutting board

A hot cup of coffee, a chilly day on the farm and Italian cookies known as biscotti. This Italian cookie gets a sourdough spin in this Sourdough Biscotti Recipe with Chocolate Chips. My mom was the first one to introduce these fun little sourdough coffee or teatime cookies and now I look forward to them when I go to visit. A crunchy, slightly sweet twice-baked Italian cookie that fits perfectly into your favorite coffee mug or teacup.

Now the next thing to figure out is what kind are you going to make? My favorite is chocolate chip, but I love adding pecans to it too. Yum! You could also try toffee (I want to do this next), dried fruit like cranberries or apricots, different nuts like hazelnuts or almonds or orange or lemon zest. I’d love to hear what combinations you come up with. Tag me on social media @thefarmchicken. Let’s get baking!

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Ingredients for Sourdough Biscotti

Butter – Less butter than a traditional cookie but still important. I use salted butter.
Brown Sugar – My favorite sugar to use.
Sourdough Starter – You can use either sourdough starter discard or active starter for this recipe. Room temperature does make it easier to incorporate. Learn how to get started with sourdough!
Eggs – Make sure to use room temperature they incorporate better.
Vanilla – I recommend using pure vanilla extract for the best flavor.
All Purpose Flour – Because baking almost always includes flour.
Baking Soda – A little extra leavening.
Salt – To balance flavor. I love using sea salt.
Chocolate Chips – I did this recipe with both regular and mini chocolate chips and found that both work just fine! Mini are more picturesque.
Optional Nuts, Raisins, etc. – I love adding pecans. Try toffee bits, a tablespoon of lemon zest, dried cranberries or even apricots and pistachios or almonds.

Kitchen Tools that will Help

Baking Sheet: This is my favorite cookie sheet. You want to be sure to get the one with a lid. These work so well with making sourdough tortillas and hamburger buns, etc.
Kitchen Scale: Not necessary but helpful. Grams are more accurate.
Serrated Bread Knife: Rada makes two bread knives so make sure to get the long way.
Parchment Paper: I like this brand. I can use it multiple times without it burning badly from being in the oven.
Wire Rack: This is my favorite cooling rack. Stainless steel and so sturdy!

A Twice-Baked Cookie

One of the signatures of a biscotti is that they are a twice-baked cookie. What does that mean exactly? Just like the technique suggests you bake the cookie twice.

First bake is as a log or oval shape and then you cool the cookie, cut it in strips with a sharp serrated knife and then second bake them. This gives you the signature crunchy texture of a biscotti.

Pro Tip: I love placing my biscotti standing up so that they brown evenly.

Flavor Combinations to Try:

Orange Zest and Chocolate
Dried Cranberry and Walnut
Toffee and Pecan
Chocolate and Pecan

More Sourdough Recipes to Try:

My Go To Sourdough Bread Recipe
Sourdough Cookies: Molasses or Chocolate Chip
Sourdough Cinnamon Rolls with Sweet Cream Icing
Sourdough Discard Recipe Collection

Pin for Later:

Sourdough Biscotti Recipe with Chocolate Chips

5 T (75g) butter, softened
1 cup (215g) brown sugar
½ cup (120g) sourdough starter
2 eggs, room temperature
2 tsp (8g) pure vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
1 tsp sea salt
1 ½ cup chocolate chips
½ cup nuts, dried fruit, etc.

Instructions:

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter to the bowl. Beat for 2 minutes.
Next, add the brown sugar and beat for another 2 minutes. Add the sourdough starter and mix again until fully incorporated.
Add the eggs one at a time, mixing well after each addition then add the vanilla extract.
Either in a separate medium sized bowl or into the mixing bowl (I do this) add your dry ingredients, all-purpose flour, baking soda, and salt.
Mix on low speed until just combined…it will be a sticky dough.
Add the chocolate chips and any other inclusions you might like to add and mix again, on low speed, until just combined. Scrape the sides of the bowl with a rubber spatula.
Cover the bowl with plastic wrap and put into the fridge while you preheat the oven to 325 degrees.

Shaping the Biscotti:

Once the oven is preheated take and line a baking sheet with parchment paper.
Take the bowl of dough out of the fridge and divide the dough in half spacing the batter lumps evenly out on the baking sheet.
Flour your hands lightly and flatten each part of the dough into a wide, flat log/oval. Measuring about 1” thick.
Once you have shaped the biscotti ovals place in the oven for 25-30 minutes or until lightly browned.
Remove from the oven and let cool for 10-15 minutes on the baking sheet before removing the biscotti ovals to a wire rack to fully cool.

Cutting the Biscotti:

Once the biscotti is fully cooled, place on cutting board, and take a sharp serrated knife (I use my bread knife) and cut biscotti about ½” – ¾” at a slight angle.
Place upright on the same prepared baking sheet and bake for an additional 15-20 minutes until it is nice and golden brown. Remove from the oven and let cool for 5 minutes on the baking sheet before you transfer to a wire rack to cool completely.
Repeat with the next biscotti log/oval.
Optional: Drizzle with melted chocolate. I prefer dark chocolate, like Lindt or Hershey’s.
Store in an airtight container for 3-5 days or freeze in an airtight container for up to 3 months for a longer shelf life.
Serve with coffee or tea and enjoy!

sliced and ready to bake the second time

Ingredients

5 T (75g) butter, softened
1 cup (215g) brown sugar
½ cup (120g) sourdough starter
2 eggs room temperature
2 tsp (8g) pure vanilla extract
2 ½ cups (300g) all-purpose flour
½ tsp baking soda
1 tsp sea salt
1 ½ cup chocolate chips
½ cup nuts dried fruit, etc.

Instructions

Instructions:

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter to the bowl. Beat for 2 minutes.
Next, add the brown sugar and beat for another 2 minutes. Add the sourdough starter and mix again until fully incorporated.
Add the eggs one at a time, mixing well after each addition then add the vanilla extract.
Either in a separate medium sized bowl or into the mixing bowl (I do this) add your dry ingredients, all-purpose flour, baking soda, and salt.
Mix on low speed until just combined. It will be a sticky dough.
Add the chocolate chips and any other inclusions you might like to add and mix again, on low speed, until just combined. Scrape the sides of the bowl with a rubber spatula.
Cover the bowl with plastic wrap and put into the fridge while you preheat the oven to 325 degrees.

Shaping the Biscotti:

Once the oven is preheated take and line a baking sheet with parchment paper.
Take the bowl of dough out of the fridge and divide the dough in half spacing the lumps of dough out on the baking sheet.
Flour your hands lightly and flatten each part of the dough into a wide, flat log/oval. Measuring about 1” thick.
Once you have shaped the biscotti ovals place in the oven for 25-30 minutes or until lightly browned.
Remove from the oven and let cool for 10-15 minutes on the baking sheet before removing the biscotti ovals to a wire rack to fully cool.

Cutting the Biscotti:

Once the biscotti is fully cooled, place on cutting board, and take a sharp serrated knife (I use my bread knife) and cut biscotti about ½” – ¾” thick at a slight angle.
Place upright on the same prepared baking sheet and bake for an additional 15-20 minutes until it is nice and golden brown.
Remove from the oven and let cool for 5 minutes on the baking sheet before you transfer to a wire rack to cool completely.
Repeat with the next biscotti log/oval.
Optional: Drizzle with melted chocolate. I prefer dark chocolate, like Lindt or Hershey’s.
Enjoy with a hot cup of coffee or tea!

Notes

Store in an airtight container for 3-5 days or freeze in an airtight container for up to 3 months for a longer shelf life.

Servings: 28 cookies

A fun Italian cookie turned sourdough. Sourdough biscotti I feel is underrated. I always have low expectations…than I taste it and I’m like “I wonder if I can have a second one!” So here is your sign to give this Sourdough Biscotti Recipe with Chocolate Chips a try and let me know below if you have any questions or just tell me if you like it! This crunchy cookie might just become one of your favorite things. Thanks for stopping by TheFarmChicken.

Happy Baking,

Mariah

Every word of God is pure: he is a shield unto them that put their trust in him.
Proverbs 30:5

Frequently Asked Questions:

Can you make fermented sourdough biscotti?

Yes! Simply combine all the ingredients and cover and place in the fridge for 8-12 hours. Remove from the fridge and let it warm a little and then continue with the recipe as written.