Description
A recipe for crisp, twice-baked Italian cookies featuring chocolate chips.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Turn the dough out onto the prepared baking sheet. Shape the dough into a log about 10 inches long and 3 inches wide.
- Bake for 25 to 30 minutes, or until the log is golden brown and firm to the touch.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Slice the log diagonally into 1/2-inch thick slices.
- Lay the slices cut-side down on the baking sheet.
- Bake for another 10 to 15 minutes, flipping halfway through, until the biscotti are dry and lightly toasted.
- Cool completely on a wire rack.
Notes
- For extra crispness, you can bake the second time for a few minutes longer.
- Store biscotti in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: chocolate chip, biscotti, Italian cookies, twice-baked, crunchy cookie