One of my greatest weaknesses is anything with “chocolate chip” in the title and a few years ago I stumbled across a great super-easy recipe for chocolate chip biscotti that I couldn’t get enough of.
They became a dessert staple at girls night dinner parties in college and rarely a December has passed since its creation has it not stolen the show in any type of holiday baking event.
And yes, by event, I mean me, in the kitchen, eating cookies almost as fast as I can churn them out of the oven. HOW do I still fit in my jeans?
Maybe it’s because I’ve been watching a little more Food Network than usual (and developing a little, mini non-sexual crush on Guy Fieri. I’d totally take a road trip with him any day of the week).
Maybe its because I know the temperature will soon be dropping to levels where it isn’t miserably uncomfortable to turn on the oven.
Either way, my melanine mixing bowls have seen way more action lately than they have in the previous two months.
Sure, I have a sweet tooth but in the past two weeks I’ve made Jiffy corn muffins, white chocolate chip macadamia cookies, a sour cream coffee cake that I haven’t even taken one bite of – or actually, even cut into, Maple Cinnamon biscuits, and yesterday, chocolate chip biscotti.
It’s surprising that I like biscotti, since I’m more of a soft, fat chewy cookie person while some people like their baked goods wafer-thin and crispy, or in the case of biscotti, so hard that you could chip the enamel off your teeth unless you’re dipping into coffee (or milk, if you’re a traditionalist).
I don’t just like any biscotti. I’m not big on pistachio or anise flavored, and you have to hit me in the right mood for hazelnut. Biscotti that comes pre-wrapped and packaged in the supermarket – not usually as good as bakery-fresh, or even better, straight from the oven.
Sometimes when I make chocolate chip biscotti, they don’t harden quite enough and wind up tasting like soft, slightly undercooked biscotti rather than the traditional crumbly, crispy cookie.
I think it depends on how thinly or thick I slice them as well as how the temperatures run in the oven I’m using (in the past 2 1/2 years I’ve lived in five different places. I’ll save it for another post, but in short, that’s a lot of ovens and lot of room for margin of error when guesstimating cooking times).
This weekend though, they came out perfectly crisp “like real biscotti” as a friend once commented.
I made them on a rainy Saturday afternoon (although rain might not be the right word. Monsoon might be more fitting), so they were a perfect ending to the spinach-and-mushroom thin crust pizza that my friend Jen and I ordered for dinner before we headed out.
They were also the perfect appetizer for us to snack on when our pizza was an hour and a half late (again, thank you) AND made a great breakfast today (because as good as the biscotti was washed down with Pinot Grigio and pizza, I knew it would be even better served the way it was intended to be).
So without further ado…
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons mini chocolate chips.
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon canola oil
- Preheat oven to 325F.
- In a small bowl, combine sugar, eggs, vanilla and oil. In a larger bowl, sift flour, baking powder, salt and chocolate chips.
- Pour wet ingredients into dry ingredients and stir until solid dough forms (if pressed for time, I'll use my hands in a pinch. As long as they're clean it will save you time and frustration - the dough gets sticky).
- Shape dough onto a baking sheet into a 13 x 3 log. I like to lightly spray the baking sheet, as sometimes the biscotti has a tendency to get stuck to the sheet if you forget (which I have and often do).
- Bake for 30 minutes and remove from oven when biscotti is beginning to turn golden brown. Cool for approximately 10 minutes and reduce oven temperature to 300F. Before replacing in oven, slice diagonally into thin pieces. Arrange sideways on a baking sheet and bake for approx. 10 more minutes, or until biscotti is baked through and edges are golden brown.