 |  |
 |  |  drop by dollops on baking sheet |  smoothed into logs w dampened fingers |
 Sparkling Sugar on top |  After 1st bake ~ ready to rest |  slice & flip onto sides |  ready for 2nd bake |
Ron's Crispy CHOCOLATE CHIP BISCOTTI * Brown Sugar * Sugar Crunch tops
My ex-husband (still good friends w/ them & spend all holidays w/ them, our daughters & grandkids) and my now-husband (over 40 years) both like their chocolate chip cookies "crisp". It was a joke that I had to "burn" a pan for my ex ~ or he'd leave them out on the counter for a few days before he'd eat them. After 50 years, I had the brilliant idea to make chocolate chip biscotti, which is crispier anyways. The brown sugar made these biscotti a little "flatter" than other biscotti (which was a good thing for these) ~ and I sprinkled Sparkling Sugar over the log before the first bake, so they had a sparkly sugar crunch coating. Perfect for what I was going for though ~ except that 2 logs spread too wide ~ so I recommend making 3 logs (about 2" wide) instead.
Ron's Crispy CHOCOLATE CHIP BISCOTTI
1/2 cup (1 stick) butter, softened ………….………1/2 cup granulated sugar
1/2 cup dark brown sugar...................................1 tsp. caramel extract
2 eggs ………………………………………..……………...1 tsp vanilla extract
1 TB cornstarch...................………..…………………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder.......................................dash of salt
about 3/4 cup mini-morsel chocolate chips
Sparkling Sugar (or plain sugar)
(Note: If dough seems too "sticky", you may need to add more cornstarch or flour {1 TB at a time} before adding in the chocolate chips. The dough shouldn't be sticky when you touch it and should somewhat come away from the sides of the bowl)
***
Preheat oven to 350. Cover baking sheet with parchment paper.
Cream butter and sugar in electric mixer. Add egg and both extracts; beat well. (NOTE: if at any time the batter looks "curdled", don't worry ~ it will smooth out when the flour gets beaten in.) Add the salt & baking powder and beat in. Scrape down sides of bowl & paddle.
On low speed, gradually beat in flour and cornstarch. Raise speed to medium and beat about 30 seconds or so until it all somewhat comes together off the bottom of the bowl and towards the paddle. If the dough seems sticky, beat in another TB of flour or cornstarch. On low, gradually beat in the chocolate morsels ~ scrape down sides of bowl & make sure the chips are blended throughout cookie dough with your rubber scraper.
Form dough into 3 loaves (about 2" wide) on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You can drop large spoonfuls and smooth out with a spoon, or use your hands to form the loaves to just about the length of the cookie sheet. (If it's firm enough, you can actually roll into a log with your hands and then flatten out to about 3" wide.) Square off the sides and even the top and bottom edges. (I have a cheap ruler that I keep in the kitchen to do that) You might find it easier to dampen your fingers with water to smooth over the top. Sprinkle with Sparkling Sugar (or granulated sugar ~ can even add some colored sugar for Holidays)
Bake for 20 minutes, then remove from oven. Let them rest about 15-20 minutes. Then slice into 1-1/2” slices and flip onto their sides. (I use a long, serrated bread knife to slice and then slide under each one to flip it over.) Return to oven and bake another 9-14 minutes, or until it's firm. (It will harden up a little as it cools). If you think it still needs time in the oven (depending how thick your loaves were when you formed them), turn off the oven and let the biscotti sit in there while the oven cools off (but be sure to check on them in 4-5 minutes, so they don't burn!) Makes about 4 to 5 dozen.
My ex-husband (still good friends w/ them & spend all holidays w/ them, our daughters & grandkids) and my now-husband (over 40 years) both like their chocolate chip cookies "crisp". It was a joke that I had to "burn" a pan for my ex ~ or he'd leave them out on the counter for a few days before he'd eat them. After 50 years, I had the brilliant idea to make chocolate chip biscotti, which is crispier anyways. The brown sugar made these biscotti a little "flatter" than other biscotti (which was a good thing for these) ~ and I sprinkled Sparkling Sugar over the log before the first bake, so they had a sparkly sugar crunch coating. Perfect for what I was going for though ~ except that 2 logs spread too wide ~ so I recommend making 3 logs (about 2" wide) instead.
Ron's Crispy CHOCOLATE CHIP BISCOTTI
1/2 cup (1 stick) butter, softened ………….………1/2 cup granulated sugar
1/2 cup dark brown sugar...................................1 tsp. caramel extract
2 eggs ………………………………………..……………...1 tsp vanilla extract
1 TB cornstarch...................………..…………………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder.......................................dash of salt
about 3/4 cup mini-morsel chocolate chips
Sparkling Sugar (or plain sugar)
(Note: If dough seems too "sticky", you may need to add more cornstarch or flour {1 TB at a time} before adding in the chocolate chips. The dough shouldn't be sticky when you touch it and should somewhat come away from the sides of the bowl)
***
Preheat oven to 350. Cover baking sheet with parchment paper.
Cream butter and sugar in electric mixer. Add egg and both extracts; beat well. (NOTE: if at any time the batter looks "curdled", don't worry ~ it will smooth out when the flour gets beaten in.) Add the salt & baking powder and beat in. Scrape down sides of bowl & paddle.
On low speed, gradually beat in flour and cornstarch. Raise speed to medium and beat about 30 seconds or so until it all somewhat comes together off the bottom of the bowl and towards the paddle. If the dough seems sticky, beat in another TB of flour or cornstarch. On low, gradually beat in the chocolate morsels ~ scrape down sides of bowl & make sure the chips are blended throughout cookie dough with your rubber scraper.
Form dough into 3 loaves (about 2" wide) on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You can drop large spoonfuls and smooth out with a spoon, or use your hands to form the loaves to just about the length of the cookie sheet. (If it's firm enough, you can actually roll into a log with your hands and then flatten out to about 3" wide.) Square off the sides and even the top and bottom edges. (I have a cheap ruler that I keep in the kitchen to do that) You might find it easier to dampen your fingers with water to smooth over the top. Sprinkle with Sparkling Sugar (or granulated sugar ~ can even add some colored sugar for Holidays)
Bake for 20 minutes, then remove from oven. Let them rest about 15-20 minutes. Then slice into 1-1/2” slices and flip onto their sides. (I use a long, serrated bread knife to slice and then slide under each one to flip it over.) Return to oven and bake another 9-14 minutes, or until it's firm. (It will harden up a little as it cools). If you think it still needs time in the oven (depending how thick your loaves were when you formed them), turn off the oven and let the biscotti sit in there while the oven cools off (but be sure to check on them in 4-5 minutes, so they don't burn!) Makes about 4 to 5 dozen.
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