Chocolate Chip Biscotti
This recipe is the perfect marriage between a classic chocolate chip cookie and a twice baked piece of biscotti! As for me, I’m a particular fan of this biscotti because while it has the classic biscotti firmnes, it still melts in your mouth, as opposed to some biscotti that are so hard they border on the line of being stale…and an unpleasant workout for my teeth.
Anyways, give these guys a try for a lovely cookie break. You won’t be disappointed!
Chocolate Chip Biscotti
Special Note: You’ll want really soft butter for this recipe. Also, when baking, keep in mind that the making biscotti is a 3 baking process.
Ingredients:
1c lightly packed brown sugar
1/4c soft butter
2 eggs
1 tbsp vanilla extract
2c all-purpose flour
1 tsp baking powder
pinch of salt
1c chocolate chips
Instructions:
Preheat oven to 350 degrees F.
Combine brown sugar and butter until light and fluffy.
Add eggs one at a time, beating after each addition.
Add vanilla extract.
In a separate bowl, combine flour, baking powder and salt. Add to mixture above.
Stir in chocolate chips.
Scoop batter onto parchment paper or silicone sheet and, using a spatula, create a log shape with the dough.
Bake in log shape for 20 - 30 minutes, until light golden brown.
Cool on wire rack. Once cooled, cut into 1 inch slices and place bake on baking sheet. Bake about 8 minutes on each side.
Note: Watch your oven temperature…if it’s on the hot side, these times are likely good. If your oven runs a little cooler, you might need a few extra minutes.
Once baked, transfer to a cooling rack.
