Crunchy chocolate chip biscotti
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Is there anything better than a crunchy, chocolate-y biscotti with a cup of coffee? They make a great breakfast treat, dessert, or snack! Today they were a perfect breakfast treat on this dreary and cold South Carolina morning. (And make your house smell delicious…seriously, expect your family to come in the kitchen still all sleepy-eyed asking what you’re making.) These are so easy to make, and come together in no time. And you probably have all of the necessary ingredients already. I don’t know why I don’t make these more often. Well, that’s a lie – it’s because I’d probably eat them all.
This recipe is from the Pioneer Woman – these are the chocolate chip kind, sans espresso powder, solely because I didn’t have any on hand, so I used a teaspoon of vanilla extract in its place. But your options for mix-ins are endless. These come together really quickly, with little mess. (Always a plus, amiright?)
A few tips: the recipe calls for misting the biscotti log with some water before slicing and re-baking, but I couldn’t find a spray bottle so I just wet my hands and shook of he excess water, then ran my hands over the biscotti.
- 2-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sugar
- 1 cup chocolate chips
Preheat the oven to 325. Mix together the dry ingredients, and set aside. In a big bowl – using an electric mixer, beat together eggs and sugar until well combined and the mixture begins to thicken a bit, then add the vanilla and mix to incorporate the vanilla into the egg/sugar mixture.
Slowly add the dry ingredients into the egg/sugar/vanilla mixture and continue mixing until combined. Last, add the chocolate chips, and stir until just combined and there are no lumps of flour left.
Wet your hands, and take half of the dough and shape into a log. Place on a parchment lined baking sheet, and repeat with the other half of the dough. Put the baking sheets on the middle rack in the preheated oven, and bake for 10 minutes.
After 10 minutes, remove from oven, and mist with water (or, being careful, wet your hands and do your best – I didn’t have a spray bottle, so I improvised and tried not to burn myself.) Using a serrated knife, cut the biscotti logs into cookies about 1 inch wide. Return to oven for 25 more minutes, and then enjoy with a cup of coffee or hot chocolate!