Preheat oven to 350 degrees. Line a baking sheet with parchment.
In a mixing bowl, cream together:
6 Tblsp. soft butter
1 cup sugar
2 eggs
1 teasp. vanilla
Stir in:
1/2 C. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1-3/4 C. flour
Stir in 1 cup miniature semisweet chocolate chips
(At this point you can also add chopped nuts and/or dried cherries or cranberries if desired.)
Divide dough in half. Form each half into a rectangle (approx. 12" long X 2" wide & 1/2" high) - place them on the parchment, leaving a bit of space between them- they spread out a little.
Bake for 25 minutes. Remove from oven, cool slightly. Slice the cookies (around 1/3-1/2" thick and put back on sheets and return to the oven for another 12-15 minutes or until they're crisped up.
Cool completely. You can leave them as is or drizzle melted white or dark chocolate over the biscotti.
In a mixing bowl, cream together:
6 Tblsp. soft butter
1 cup sugar
2 eggs
1 teasp. vanilla
Stir in:
1/2 C. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1-3/4 C. flour
Stir in 1 cup miniature semisweet chocolate chips
(At this point you can also add chopped nuts and/or dried cherries or cranberries if desired.)
Divide dough in half. Form each half into a rectangle (approx. 12" long X 2" wide & 1/2" high) - place them on the parchment, leaving a bit of space between them- they spread out a little.
Bake for 25 minutes. Remove from oven, cool slightly. Slice the cookies (around 1/3-1/2" thick and put back on sheets and return to the oven for another 12-15 minutes or until they're crisped up.
Cool completely. You can leave them as is or drizzle melted white or dark chocolate over the biscotti.
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