1 3/4 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
2 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine flour, sugar, baking powder and salt. Set aside.
In a stand mixer, beat butter, eggs, and vanilla together. Stir in flour mix until combined. Add chocolate chips and beat until fully incorporated.
Move the dough to the baking sheet, dampen your hands and then form the dough into either 4 smaller logs or one 13 x 3.5 log.
Bake 20-25 minutes or until golden brown. Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 10 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.
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Brianna says
Thanks for the recipe! I was looking for a ‘nut-free’ Christmas cookie for a cookie exchange next week. I need 5 dozen, so I will probably 5X the recipe. All of the holiday cookies I normally make are either not ‘nut free’ or already taken. Cookie exchanges are getting so difficult nowadays.
I have to make a sweet potato casserole for my son’s class today and it has to be gluten, nut, soy, and dairy free. A total challenge, but I found a vegan recipe, so I hope it tastes and resembles a normal casserole.
Kristen says
I had been trying to figure out what to give my extended family members for Christmas; something that ships well. This is absolutely perfect! Biscotti and hot cocoa, both homemade. I can’t believe I didn’t think of it before. Thank you Mavis!