Chocolate Chip Biscookie

Holiday season is synonymous with cookies, and the most well-loved cookie of childhood is probably the chocolate chip variety. This recipe[ is part cookie, part biscotti. It's sweet and soft enough to eat like a cookie, but hard enough to be perfect for coffee dipping.]

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
10 min
Cook:
50 min

Yield:
about 20 cookies
Level:
Easy

Ingredients
  • 1 1/4 cups whole wheat pastry flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup almond meal
  • 1/4 cup mini chocolate chips or chopped regular-size chocolate chips
  • 1/4 cup pecans, finely chopped
Directions
  • Preheat the oven to 350 degrees F.

  • Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.

  • Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.

  • Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.

  • Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.

  • Reduce the oven temperature to 300 degrees F.

  • Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.

  • Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.


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    This recipe is featured in:

    Holiday Entertaining