I’ve joined another blog circle. This one is a food/recipe circle. How yummy is this going to be???
For my first food/recipe post, I’m going with one of my favorite things: mini chocolate chips!
Two years ago I attended a Hometown Workshop for photography with 12 amazing ladies that I still keep in touch with and have become great friends. Prior to attending the workshop, the instructor sent a questionnaire to fill out. One of the questions was to list 5 random things about yourself. #4 on my list was “I could eat mini chocolate chips in just about anything.” True. I love them in cakes, cupcakes, ice cream, sprinkled on strawberries and simply by the spoonful. When I arrived at the workshop and was shown to the room I’d be staying in there was a bag of mini chocolate chips on my pillow! I felt so special! I’m pretty sure I’m the only one who got a present (not really, but let’s go with the ‘I’m special’ a little longer).
So when I discovered this recipe for Chocolate Chip Cookie Biscotti, I couldn’t wait to try it. It’s easy and really delicious! I hope you will try it. After you finish looking at all this delicious goodness head over to see what is on Emily’s plate this month.
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/4 cup instant powdered dry milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Line a large baking sheet with parchment paper and set aside.
- Combine flour, brown sugar, powdered milk, baking powder and salt in a large mixing bowl. Mix on low until combined.
- Beat eggs and vanilla extract together. Slowly add egg mixture to dry ingrediants. Mix until a smooth dough forms. Stir in mini chocolate chips.
- Divide dough in two. Shape each half of dough into a 12 inch log. Place logs on prepared tray and flatten to about 1 inch high.
- Bake in preheated 350 degree oven for 20-25 minutes, until risen and firm to the touch. Remove from oven and let cool for 15 minutes, until cool to the touch.
- Transfer to a cutting board and using a serrated knife, cut biscotti into 3/4 inch slices. Return slices to baking tray and bake for 10 minutes, turning cookies over half way through baking.
- Remove biscotti to cooling racks to cool completely.