This post was originally posted in November 2012. I’ve updated the photos and the content just a bit. 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 1/4 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
My inspiration: this special Food Gifts issue from last year!