Chocolate Chip Biscotti

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Lets be real. Just like muffins are an excuse to eat cake for breakfast, biscotti is totally a ploy to have cookies with your coffee.

But I’m ok with that. And since today’s my birthday, biscotti calories don’t count right? Right. Some biscotti and coffee was how I started my special day – bring it on 29! 🙂

I’ve been asked before what my favorite thing is to bake and the first treat to come to mind is biscotti. They might seem like just a boring crunchy snack to dip in your coffee but there’s just something I love about them. And I’m not even usually a crunchy cookie person!

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This biscotti recipe is the basic chocolate chip variety. But you can easily add some other extras like nuts, dried fruit, or other flavored chips to make your favorite flavor combo. Another thing I often do is dip one side of the biscotti in melted chocolate. Then before the chocolate cools you can add some cute sprinkles or other garnishes that go with the flavors you pick. While they’re delicious as is, this step makes them extra pretty, especially if you’re sharing them with others or giving them as a gift.

A random factoid for yall and speaking of birthdays: yesterday was Ruth Graves Wakefield’s birthday. She created chocolate chip cookies (by accident) back in 1930 which became the famous Toll House Cookies that we know and love today.

Chocolate Chip Biscotti

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
12 oz bag of mini chocolate chips

Yield: About 40 pieces

Directions: 
Preheat oven to 350 degrees F. Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder, and salt, mix until well combined. Fold in mini chocolate chips.

Shape the dough into two 10″x2″ rectangular logs and place on a lined or greased baking sheet. Bake 22 to 25 minutes. Remove from oven and allow to cool for 30 minutes.

Lower oven temperature to 300 degrees F. Slice the logs into about 1/2 inch slices and arrange the pieces (sliced side up) on cookie sheet. Each log will make about 20 slices. Bake for 15 minutes then flip the slices over and bake an additional 15 minutes.

Remove biscotti to a wire rack to cool. If wanted, dip each piece in chocolate and decorate. Store in an airtight container.

Source: Miss in the Kitchen

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