Chocolate Chip Biscotti

For some weird reason I’ve been wanting to make some kind of biscotti cookie for about 3 months.  Seriously, it’s constantly on my to-do list.  I finally go around to it and it was deliciously easy.  Also, I like this recipe, because the blogger who posted it clearly shares my love for using brown sugar in place of white sugar.  Eeeexcellent…

Ingredients (adapted from Crunchy Creamy Sweet):

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 1/8 tsp almond extract
• 2 cups bread flour
• handful chocolate chips

Directions:

1. Beat butter and sugar until creamy.
2. Add the baking powder and salt and mix well.
3. Add the eggs one at a time, mix well.
4. Add the vanilla and almond extract.
5. Gradually add flour, mix on low until combined well.
6. Stir in chocolate chips.
7. Turn dough onto a floured surface and form to 8-inch logs.
8. Bake on parchment-lined baking sheet for 15 minutes on 375 degrees F (or until lightly browned and cracked on top).
9. Remove from oven and let cool for 20 minutes.
10. Slice logs into cookies (about 12 cookies per log).
11. Lay cookies on side on the baking sheet and bake for 10 minutes at 325 degrees F.
12. Flip cookies to other side and bake for 10 minutes at 325 degrees F.

Be careful when flipping the cookies over; they’ll be hot!  + 7 fanciness.

Shape them. SHAPE THEM!

After the first bake.

Use a serrated knife (I didn’t cuz I’m dumb).

Bake on both sides.

Great with hot chocolate or coffee!