Extra Large Chocolate Chip Nutella Biscotti

This Chocolate Chip Nutella Biscotti recipe has become a family favorite for years. I have been making this recipe for most holidays or for a great pick-up dessert and snack. Bake some soon, you’ll know why these are such a hit. Enjoy!

I don’t know anyone who doesn’t love Nutella. I think it should be a food group. LOL!

 Here is a really delicious treat that does not have any added butter or oil. The Nutella gives these enough rich taste on it’s own.

Great for small or large groups. Packs away easily for bringing to potluck dinners, picnics and for any gathering.

For the cinnamon lover, check out these 

Giant Cinnamon Almond Biscotti, they are so yummy too! If you try these recipes and enjoy them, share with family and friends. Sharing is caring. 

Extra Large Chocolate Chip Nutella Biscotti

Yields: 24

Nutrition: calories 145, fat 4 grams

Ingredients:

• 2 1/4 cups plus 1 tbsp all purpose flour
• 2 tbsp cocoa powder, Dutch or natural
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea or kosher salt
• 3 large or extra large eggs
• 2 tsp vanilla extract
• 1 cup granulated sugar, plus 1 tbsp
• 1/2 cup plus 1 tbsp Nutella
• 1/2 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees. Have a cookie sheet lined with parchment paper, I use pre-cut sheets, love these! Or a Silpat, love mine and use it often.  
2. In a large bowl, beat the eggs until frothy and light. It’s important to use a hand held or stand mixer (My two favorites I use all the time) for this step. Since all recipes are tested and approved by me, I found this out the first time I made this while mixing by hand.
3. Add 1 cup of sugar and continue mixing for 1-2 more minutes.
4. Add the vanilla.
5. Spray your 1/2 cup measuring cup and teaspoon with cooking spray and measure out the Nutella. This makes it much easier to remove from the cup and spoon. Add the star ingredient, Nutella!
6. In a medium bowl sift the flour, cocoa powder, baking soda, baking powder and salt (it’s very important to sift for this recipe).
7. Pour the dry mixture into the egg mixture and mix with a wooden spoon.
8. Add the chocolate chips and the 1 tablespoon of sugar.
9. Divide the mixture into 2-3 batches and scoop the mixture on the baking dish. I spray my hands with cooking spray and mold the batter into a log (or you can flour your hands). Try to make a rectangle shape for a true biscotti look.
10. Put the baking dish on the middle rack of oven and bake for about 20 minutes. Bake one batch at a time unless you have 2 ovens.
11. Test with a wooden toothpick (it will come out clean when ready).
12. Let the biscotti cool for few minutes in the pan while you get the next batch ready to bake.
13. Cut into approximately ½ inch slices with a sharp serrated knife.
14. Rotate the biscotti on one side and put back in the oven for about 5-7 minutes.
15. Rotate the biscotti on the next side and bake for another 5-7 minutes. If you don’t like your biscotti super crispy you can bake them for less time on each side. Once they’re completely cool they will crisp right up.

Enjoy every chocolaty bite!

Print

Extra Large Chocolate Chip Nutella Biscotti

This biscotti recipe has become a family favorite for years. I have been making this recipe for most holidays or for a great pick-up dessert and snack. Bake some soon, you’ll know why these are such a hit. Enjoy!

Course Dessert, Snack

Cuisine American, Italian

Keyword Biscotti, Chocolate Biscotti, Nutella, Nutella Biscotti

Servings 24

Calories 145 kcal

Author Pam

Ingredients

• 2 1/4 cups plus 1 tbsp all purpose flour
• 2 tbsp unsweetened cocoa powder, Dutch or natural
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3 large or extra large eggs
• 2 tsp vanilla extract
• 1 cup plus 1 tbsp granulated sugar
• 1/2 cup plus 1 tbsp Nutella
• 1/2 cup mini chocolate chips

Instructions

1. 1.Preheat oven to 350 degrees. Have a cookie sheet lined with parchment paper, I use pre-cut sheets, love these! Or a Silpat, love mine and use it often.

   2.In a large bowl, beat the eggs until frothy and light. It’s important to use a hand held or stand mixer (My two favorites I use all the time) for this step. Since all recipes are tested and approved by me, I found this out the first time I made this while mixing by hand.

   3.Add 1 cup of sugar and continue mixing for 1-2 more minutes.

   4.Add the vanilla.

   5.Spray your 1/2 cup measuring cup and teaspoon with cooking spray and measure out the Nutella. This makes it much easier to remove from the cup and spoon. Add the star ingredient, Nutella!

   6.In a medium bowl sift the flour, cocoa powder, baking soda, baking powder and salt (it’s very important to sift for this recipe).

   7.Pour the dry mixture into the egg mixture and mix with a wooden spoon.

   8.Add the chocolate chips and the 1 tablespoon of sugar.

   9.Divide the mixture into 2-3 batches and scoop the mixture on the baking dish. I spray my hands with cooking spray and mold the batter into a log (or you can flour your hands). Try to make a rectangle shape for a true biscotti look.

   10.Put the baking dish on the middle rack of oven and bake for about 20 minutes. Bake one batch at a time unless you have 2 ovens.

   11.Test with a wooden toothpick (it will come out clean when ready).

   12.Let the biscotti cool for few minutes in the pan while you get the next batch ready to bake.

   13.Cut into approximately ½ inch slices with a sharp serrated knife.

   14.Rotate the biscotti on one side and put back in the oven for about 5-7 minutes.

   15.Rotate the biscotti on the next side and bake for another 5-7 minutes. If you don’t like your biscotti super crispy you can bake them for less time on each side. Once they’re completely cool they will crisp right up. Enjoy!!

          Love Nutella! 

Note: All items highlighted are ones I love and use regularly. They are just a suggestion.