Who says chocolate chip cookies have to be soft and chewy? This brilliant twist on the classic Italian bake perfectly balances rich, semi-sweet chocolate chips with a satisfyingly dry and crunchy dough. The twice-baked biscotti format ensures the final treat never feels too heavy or overly doughy, making it the ideal dipping companion for a hot cup of coffee or a cold glass of milk.
Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 tsp Baking powder (provides the necessary structure)
- 1/4 tsp Salt (balances the sweetness of the chocolate)
- 1/2 cup Granulated sugar (keeps the dough light and crisp)
- 1/4 cup Light brown sugar (packed, for a subtle hint of that classic chocolate chip cookie flavor)
- 1/4 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs (room temperature)
- 1.5 tsp Vanilla extract (enhances the chocolate notes)
- 3/4 cup Mini semi-sweet chocolate chips (mini chips are highly recommended here; regular chips make the logs much harder to slice cleanly)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with a piece of parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, light brown sugar, melted butter, and vanilla extract together until completely smooth and well combined.
- Gradually pour the dry flour mixture into the wet ingredients. Use a sturdy wooden spoon or rubber spatula to mix until a slightly sticky dough forms.
- Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured work surface. Divide it equally into two halves. Shape each half into a log measuring about 9 inches long and 2.5 inches wide. Place them on the prepared baking sheet, leaving at least 3 inches of space between them.
- Bake for 25 minutes, or until the logs are firm and the edges begin to turn lightly golden.
- Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Reduce your oven temperature to 325°F (165°C).
- Carefully transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice the logs straight across or on a slight diagonal into 3/4-inch thick slices. Press firmly but gently to cut through the chocolate chips without crumbling the dough.
- Arrange the slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip each slice over, and bake for an additional 8-10 minutes until completely dry and crispy. Let them cool entirely on a wire rack before serving.
Nutrition
Calories: 258kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 99mgPotassium: 126mgFiber: 2gSugar: 18gVitamin A: 171IUCalcium: 42mgIron: 2mg