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*This post was updated on 11/9/18 for content and pictures*
These twice baked chocolate chip dunkers never last long when I make them. When I had my cookie business I used to make hundreds upon hundreds of them during the holidays. They also make the perfect edible party favor. As we approach the holiday season, I thought there is no better time to revamp this old post from 2013. The best news about these are you don’t need to be an expert baker to make them.
Although I call these biscotti, they are actually more like the anti-biscotti. What do I mean? Well unlike traditional biscotti, this recipe calls for butter and the dough is definitely more dense like a that of a traditional chocolate chip cookie dough. I just know that I form them into logs, bake them once until cooked through and then slice them lengthwise into individual pieces before placing them back into the oven to bake again. They aren’t too hard but they are crunchy and definitely a dunkable delight!
I usually mix the dry ingredients together in a bowl with the butter and use a pastry blender to cut it into the flower, then add the chocolate chips and place in my stand mixer. Using my dough hook, I add lightly beaten eggs and vanilla. The dough hook is perfect for this but You can totally do this all in one step in a glass bowl. It just takes a little extra muscle but either way is an option.
Next I divide the dough into either halves or thirds depending on how big (or small I want the biscotti to be). Take the dough and place on a parchment lined baking sheet and form it into logs. I usually try and make a long log and then press it down to widen it out. I don’t like the biscotti to be too thick because then they are harder to eat. Once the logs are formed I bake them until cooked through. Usually that takes about 20-25 mins.
Let the biscotti cool a bit before cutting. I like to wait about 5 minutes and then transfer to a cutting board, slice them and then flip them down to be simultaneously scooped back onto the parchment to bake again. Those melted chocolate chips get HOT! So be very careful… Depending on how brown the biscotti are I may or may not lower the temp on the oven. When they look like they needed to come out a few minutes earlier, I turn the oven temp down but when they look like they could’ve cooked a little longer, I leave the oven temp the same.
After about 5-10 minutes I remove the biscotti and let them cool. Sometimes in my house they don’t even last long enough to cool off. If you decide you want to go to that extra step and dip these into chocolate, make sure they have completely cooled. I would even say do it the next day if you can. I like to dip them halfway into chocolate candy melt, let it set and then drizzle with a little more chocolate and sometimes sprinkles. You can also used flavored chocolate melt, like pumpkin or mint. YUM!
Another fun way to use these cookies is either as party favors or holiday gifts with like your favorite coffee house gift card. This is how I used to package them when I was still in the cookie making business. If you guys are interested in a supplies list I can add one below … Just let me know.
Whether you make these for your family. a crowd or to give out as treats, these chocolate chip biscotti are sure to please kids and adults of all ages! Happy Baking and of course let me know what you think in the comments below!
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Biscotti with Chocolate Chips
- 1 3/4 cups flour
- 3/4-1 cups sugar
- 1/2 tsp baking powder
- 1 cups chocolate chips
- 4 tablespoons butter - cold
- pinch of salt
- 2 extra large eggs
- Pre heat oven 350 degrees F
- Add all the dry ingredients (except chocolate chips) and mix together. Cut butter into small cubes and add to the mixture and mix until incorporated. Then add chocolate chips and combine. In a separate bowl, lightly mix together eggs and vanilla.
- Combine the eggs into the dry ingredients and mix well until dough is formed. TIP: Use a stand mixer with dough hook (if possible).
- Separate the dough into 2 loaves. Place loaves on a parchment lined baking sheet and put in oven (middle rack). Bake in oven for 20-25 minutes (adjust cooking times for your oven if necessary)
- When the biscotti look light brown remove from the oven and let stand 5 minutes to cool slightly. Transfer to a cutting a board and slice across or on an angle. Approximately 1/2" wide. *Don't slice to thin or they may crumble*
- Place sliced biscotti back onto the baking sheet on their side and place back into oven to continue baking for another 5-10 minutes. Flip biscotti half way through and keep an eye them so they don't over cook or burn.
- When cool, if they last, store in an airtight container.
1. let frozen loaves come to room temperature before cooking.
2. if you place sliced cookies onto baking sheets for the second round of baking and you wont have to flip over. You should still keep an eye on them, however.
3. Feel free to add a tablespoon of your favorite liquor to the mix.