This post was originally posted in November 2012. I’ve updated the photos and the content just a bit. It was originally part of a Sunday Supper event for Food Gifts so I’ve left those links here so you can check them out too. But I promise, this Chocolate Chip Cookie Biscotti is still super yummy!
For as long as I can remember, I’ve been making gifts from the kitchen to give to family, friends, neighbors, teachers and others at holiday time. It’s my way of giving a little part of what I love—cooking and baking—to those I care about.
So when I was looking for inspiration, I remembered the Better Homes and Gardens Food Gifts special soft cover book I had bought at the grocery store checkout line. I realized I hadn’t really made much from the book but when I saw the Chocolate Chip Cookie Dunkers I was sold! I mean, who doesn’t love chocolate chip cookies and the idea of being able to dip them into coffee, tea or hot chocolate? Yum! Now I would personally call these biscotti (which is what I’ve done in my title) because the baking process is just like that—you bake it twice. I tweaked the recipe a bit to use all butter but these are still so tasty!
While these were pretty easy to assemble, plan to bake these on a day when you have a couple of hours because they need to cool for an hour between each baking. I like to do it in the afternoon or evening when I’m doing other things around the house.
These are super cute wrapped up in a clear bag (I buy mine at the craft store like Hobby Lobby or Michael’s in the cake & candy supplies aisle—with a coupon of course!) I added mine to these simple clear mugs that I got at a tag sale and added a gift card. How’s that for a jazzed up food gift? So easy.
Let me tell you, these are so yummy that I really had a hard time not snitching them myself! That’s the only downside to this recipe…it only makes 18 so if you’re making gifts for a lot of people, you may want to get your hands on some extra 9×9 pans so you can make multiple batches at one time!
So here’s the recipe:
Chocolate Chip Cookie Biscotti
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 cup miniature semisweet chocolate pieces
- 1/2 cup chopped walnuts or pecans (optional)
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon shortening
- Preheat oven to 350F. Line a 9x9x2-inch baking pan with foil. You’ll want the foil to hang over the sides a bit. Set aside pan.
- In a medium bowl, combine butter and ¼ cup shortening with a mixer on medium speed for 30 seconds. Next, add brown sugar, granulated sugar, and baking soda. Beat until combined. Scrape sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in miniature semisweet chocolate pieces and nuts if you’re using.
- Spread dough evenly onto bottom of prepared baking pan. Bake for 25 to 30 minutes or until crust is evenly golden brown and center is set. Place on wire rack and cool in pan for 1 hour.
- Reduce oven temperature to 325F. Using foil, lift baked mixture out of pan and transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices then in half down middle (perpendicular to first direction). I like to use my pizza cutter for this. With cut sides down, place slices 1-inch apart on an ungreased cookie sheet. Bake in 325 degrees F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack.
- Melt chocolate and shortening over a double boiler until melted and smooth. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour or until set.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving
|Amount Per Serving||As Served|
|Calories 3459kcal Calories from fat 1734|
|% Daily Value|
|Total Fat 193g||297%|
|Saturated Fat 92g||460%|
|Dietary Fiber 19g||76%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
My inspiration: this special Food Gifts issue from last year!
If you’re not familiar with #SundaySupper, the idea is that we all need to take the time, even if it’s just once a week, to get back to the family dinner table and share our time with family. For generations before ours, it was a weekly tradition and it’s something that we hope to make a tradition once again in households across the globe. Be sure to check out all these other blogs for some great Gifts From the Kitchen ideas:
Breads / Breakfast
- Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
- All-in-One Beer Bread Kit – girlichef
- Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting – La Cocina de Leslie
- Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
- Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
- Cranberry Hootycreeks – Baker Street
Condiments / Ingredients
- Apple Butter – Hezzi D’s Books and Cooks
- Cranberry Strawberry Jam – The Meltaways
- Herb Vinegars – Cindy’s Recipes and Writings
- Harissa – The Wimpy Vegetarian
- Homemade Vanilla Extract – Flour on my Face
- Homemade Cherry Extract – Cravings of a Lunatic
- Nutella Powder – I Run For Wine
- Orange BBQ Sauce – Midlife Road Trip
- Apricot Pineapple Sauce – Vintage Kitchen Notes
- Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
- Pumpkin Butter – Family Foodie
Soup and Snacks
- A Soup For You – Momma’s Meals
- Maple Nut Granola – Girl in the Little Red Kitchen
- Spicy Dill Pickles – Sustainable Dad
- Sweet and Spicy Curried Nuts – Soni’s Food for Thought
- Roasted Spiced Nuts – Mrs Mama Hen
- Sweet and Spicy Pecans – Supper For a Steal
- Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
- Orange Spiced Chickpeas – Home Cooking Memories
- Turtle Pretzels – The Messy Baker
- Rocky Road Candy – Magnolia Days
- Dairyfree Vegan Caramels – Galactosemia in PDX
- Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
- Cookies in a Jar – Damn Delicious
- Monster Cookie Mix in a Jar – What Smells So Good?
- Chocolate Chip Cookie Biscotti – Meal Planning Magic
- Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
- Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
- Peppermint Stick Cookie Truffles – The Weekend Gourmet
- Nutella Truffles – Small Wallet Big Appetite
- Peanut Cajetas (Peanut Fudge) – Basic and Delicious
- Cookie Cutter Fudge – Chocolate Moosey
- Pumpkin Roll – Shockingly Delicious
- Homemade Chocolates – My Trials in the Kitchen
- Hot Chocolate on a Stick – Juanita’s Cocina
- Chocolate Toffee “Crack” – Ruffles and Truffles
- Holiday Tree Cake – Noshing with the Nolands
- Salted Caramel Cookies – Mama Mommy Mom
- Fruit and Nut Cookies – In the Kitchen with Audrey
- Applepie Moonshine – My Catholic Kitchen
- Holiday Spiced Mocha – Daily Dish Recipes
- Holiday “Spirits” and Some Bottles to Boot – Kudos Kitchen by Renee
- Homemade Peppermint Mocha Mix – In the Kitchen with KP
- Homemade Kahlua – That Skinny Chick Can Bake
- StoliDolskis – The Cookie-A-Day Challenge