Chocolate Chip Biscotti

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Round two! Here’s another amazing biscotti recipe for you. As we mentioned in our Almond Biscotti post, we never knew how easy it was to make these crunchy coffee cookies. At most coffee shops you pay $1.25 – $2 for one cookie. For the same price, you can make a whole batch and eat for a week.

Ingredients:Chocolate Chip Biscotti

  • 1/2 cup sugar
  • 4 tbsp butter, at room temperature
  • 2 eggs
  • 1 tbsp orange zest
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup semi sweet mini chocolate chips

Directions:

Preheat the oven to 350. Line a large baking sheet with parchment paper.

Combine the sugar and butter a large prep bowl and cream with a hand mixture until it’s pale and fluffy. Add the eggs, one at a time (making sure to mix well before each addition). Add the orange zest and vanilla and blend on low speed, about 30 seconds.

In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the batter and beat until combined. Gently fold in chocolate chips.

Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.

Flatten each log into a 2-inch-wide strip. Bake until lightly golden, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.

Reduce the oven to 300. Cut each log diagonally into thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.

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