Biscotti… that one cookie that is popularly known for being dry, hard and brittle. If it doesn’t feel like a firm but light brick in your hand based on texture and you didn’t almost chip a tooth on the first bite, as well as achieve a dust of crumbs on your lap, then I don’t know what you have there because that my friends, would not be characteristic of a biscotti. FYI, this cookie is not supposed actually chip your teeth, although sometimes that very first bite can be a hard one- at least for me it always is. And I continue to have it because the flavor is so worth it!
I’ve mentioned in this banana nut biscotti post, every time I see or think of these uniquely shaped cookies, memories of my childhood days sitting on a barstool in the café of what used to be Borders bookstore (now called, Barnes & Nobles) floods my mind. I would order the same individually wrapped biscotti with a small carton of chocolate milk, or a hot chocolate if it were in the winter and skim through several books for a few hours. Those were some of my most calmest moments as a child. Does it sound like I was such a studious kid? I can laugh at it now because trust me, my grades were not a reflection of this behavior!
This time, my inspiration for making this flavor came from (believe or not) a year and a half ago when I attended a BUST Magazine Holiday Craftacular in Chelsea, NY with two other food blogging friends. Funny how in my last post, I mentioned my inspiration for the vanilla mint ice cream occurred a year prior. [I suddenly feel as though I work very slowly. Hmm…?]
As with any expo, there were many businesses selling and giving away samples of their products; one of which was a company I regret not remembering its name but they sold mini biscotti in cute Tiffany & Co.-like baby blue paper bags. These were the most elegant and adorable biscotti cookies I have EVER seen! Not to mention, my addiction for sweet & salty combo was at an all time high. I knew right then, I needed to make these for myself.
My biscotti aren’t as miniature I would have hoped. This lady made hers the size of my pinky. They were oh-so-CUTE! Versus mine look as though they’ve been on roids-very bulky. Still smaller than my last biscotti made but definitely not as tiny and dainty. Next time, I’ll make more of an effort to make them smaller and I’ll even hold a picture of one in hand similar to these mini donuts so you can get a better visual on how small and cute the biscotti I had, can get. :)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of Kosher salt
- 3 cups mini chocolate chips
- 2 teaspoons sea salt
- Heat oven to 350°F. On a large cookie sheet, line with parchment paper or a silicone mat or grease with shortening/baking spray. Lightly dust with flour*; set aside.
- In large bowl, using an electric mixer on medium speed, beat sugar and butter until light and fluffy. Beat in eggs and vanilla until just blended.
- Mix in flour, baking powder, baking soda and salt until just combined. Stir in 1 to 1 ½ cups of mini chocolate chips.
- Transfer dough to prepared baking pan and knead for 2 to 3 minutes or until dough holds together and chocolate chips are evenly distributed.
- Divide dough evenly in half for larger biscotti. For smaller biscotti, divide dough into 4 equal parts. Shape each part into a flattened rectangle with rounded ends. Do not cut loaves.
- Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes.
- Transfer loaves to a cutting board and using a sharp bread knife, cut each loaf crosswise into 1/2-inch slices. Place slices cut side down on cookie sheet; bake for 10 to 15 minutes or until golden brown. Immediately remove biscotti to a cooling rack to completely cool.
- Once cooled, in a small microwaveable bowl, microwave 1 ½ cups chocolate chips for 30 seconds, stir and microwave for another 15 seconds or until 75% of chocolate chips are melted, stir until completely melted. Dip bottoms of biscotti into the chocolate, sprinkle a few granules of sea salt over the melted chocolate; set aside to dry. ENJOY!
*Alternatively, you may lightly dust a clean and dry counter space to knead dough in Step 4.
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.