I’ve knocked another recipe off my huge list of recipe ideas. This time it was a chocolate chip biscotti recipe. I really love biscotti and being able to dip them into a hot beverage. I’ll be honest, if I didn’t have something to dip my biscotti in to soften it, I probably wouldn’t eat it. The same thing goes for crispy cookies. I just can’t.
Now that I have my first biscotti recipe up on the blog, I want to make so many more! This is what happens when I get Fall on the brain. I go into extreme baking mode. I mean, I’m in baking mode all year long, but it gets ridiculous as soon as I feel a cool breeze or a chilly night. I immediately sit down and start writing up ideas of warm, spiced recipes to make in the near future.
Today I spent the day remaking a few recipes. I like to get them well tested even though half of the time I forget a detail while typing up the recipe for you guys. Thankfully someone always lets me know and I can just quickly add it. I get caught up in trying to do too many things at once I guess. Being a blogger and a scatter brain does have some downfalls.
AND you should see my recipe notebooks. They look like a mad scientist has been scribbling in them. I’m a sloppy writing left-handed baker.. I feel like the left-handed part is important. Aren’t we known to be sloppy writers? I think it’s mainly because we write and immediately smear it with the side of our hands. #lefthandedproblems
Chocolate Chip Biscotti
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 eggs
- 1 tsp . vanilla extract
- 1 tsp . baking powder
- 1/2 tsp . salt
- 2 + 3/4 cups all-purpose flour
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, Add in the butter, granulated sugar, and brown sugar. Cream on medium speed until light and fluffy. It will take about 3 minutes.
- Add in the eggs and vanilla extract. Mix until combined.
- Sift in the flour, baking powder, salt, flour and chocolate chips. Stir into the butter mixture just until the dry ingredients are incorporated.
- Dump the dough onto the parchment paper. Shape the dough into a 11 inch long and 6 inches wide log. Make sure the top is flattened out. It doesn't have to be exactly that, that's just the size of mine. You may need to flour your hands to prevent sticking.
- Place the biscotti into the oven and bake for 30 minutes. Remove from the oven and let cool for 10 minutes. Keep the oven on though. We're not done with it.
- Slice the bisocotti into 12 slices.
- Roll the biscotti onto the first cut side. Place back into the oven for 10 minutes.
- Flip the biscotti to the cut side and bake for another 10 minutes. Remove from the oven and let cool.
Do you dig Fall? What’s your go-to Fall flavor and dessert? I LOVE it. I love the colors, smells, layered clothes, cool weather, and going to the farmers market. I could go on with the list, but you get the gist. I would have to say that my first flavor I think of when I think of Fall is cinnamon.