In Italy the biscotti reigns supreme. They’re a crunchy treat custom made for dipping in coffee.
Yield: Makes 20 biscottis
1 cup white or brown sugar
1/4 cup (4 Tablespoons) butter, softened
1 tablespoon vanilla extract
2 cups all-purpose flour
2 large spoonfuls cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
Preheat your oven to 350 degrees.
Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
Shape the dough with lightly floured hands into a log, approximately 12-inches long and 3-inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!
I can whip up a seven-tier wedding cake, bake shortcake for 1000 and create a menu full of $20 dollar desserts but nothing brings ‘em running like the smell of simple chocolate cookies.
Here’s a batch of chocolaty cookies that are so good, they won’t even ask where the chips are.
There are many ways to bake a memorable chocolate chip cookie, but this version emphasizes chewiness. If you prefer your cookies with lots of chewy texture without much crispy brittleness, then you'll love these deeply flavoured and tantalizingly textured treats.