A crunchy treat that satisfies your sweet tooth without being overbearingly sugary: biscotti.
Latin for “twice baked,” these cookies are unbelievably easy, a crowd-pleaser, and can be stashed and ready to accompany a cup of coffee faster than it’ll take you to bake up store bought cookie dough. I like to keep a batch in my freezer (at this point, I could open a bakery with *just* the desserts that are perpetually in my freezer…) because they’re an easy snack for when your sweet tooth strikes or you have a friend drop by.
I encourage you to play around with the recipe, too! Omit the chocolate, add a teaspoon of vanilla and lemon zest for a citrusy take. Swap the vanilla for almond extract to make a more traditional biscotti. Dunk in white chocolate. Have fun with it, my friends!
Chocolate chip biscotti
- 4 tbsp. softened butter, salted
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 tsp. instant coffee granules dissolved in 1 tbsp. hot water
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 cup mini chocolate chips
- 1/2 cup dark chocolate chunks, melted
- Preheat oven to 350F. Line two cookie sheet with parchment.
- In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), cream butter and sugar for 3-4 minutes until light and fluffy.
- Add eggs and coffee mixture and mix until incorporated.
- Turn off mixer, scrape down the edges of the bowl with a spatula, and add flour and baking powder. Mix on low speed until dry ingredients are *just* incorporated and no traces remain.
- Mix in chocolate chips for 15 seconds, then turn off mixer.
- Divide batter into two portions – the dough should be thick and not stick to the edges of the bowl.
- Use your hands to form a log ~4 inches x ~10 inches on the cookie sheet. Flatten the log so it is 1/2 inch thick. Repeat with remaining dough. Tip: If the dough sticks to your hands, spray your hands lightly with non-stick spray.
- Bake for 20 minutes. Remove from oven and allow to cool for 5 minutes. Use a serrated knife to cut the log into 1 inch strips – I like to do this on a slight angle. Flip each biscotti so it lays on a cut side. Bake for 10-12 minutes until golden brown.
- Allow biscotti to cool completely.
- Use a spoon or offset spatula to spread a thin layer of melted dark chocolate along the bottom of each piece of biscotti. Let dry.
- Store biscotti in an air-tight container for up to a week or freeze up to two months.
Makes ~2 dozen biscotti