Chocolate Chunk Biscotti

You guys... I hate to do this to you, but these cookies are just too good. So incredibly delicious, if you don't try them we can no longer be friends. These are those kinds of cookies. These cookies make me so happy, and they make me want to tell you a little story.

Once upon a time I was a somewhat picky child who didn't know what was good for me. There were certain types of cookies that would appear in our home around the holidays, usually from a neighbor or old friend, and many of those cookies would simply be overlooked by me. Almond spritz cookies? No thanks. Anything with dried fruit? Hell no. Biscotti? That doesn't even look like a cookie, why would I eat that?

A lot of years went by where I didn't appreciate cookies that were much better than they looked. I still could care less about a cookie with fruit in it, but you would have to pry a biscotti cookie from my cold dead hands before I would give you mine. And if I had a nice latte to go with it? I'm already in heaven.

This is one of those yummy yummy cookies that makes me happy to be an adult who is smart to know that these cookies are just as good as a decorated cookie with frosting and sprinkles. They are just perfect when dipped in coffee or hot cocoa, just long enough to soften them and warm up the chocolate chunks. If you're lucky, you'll find yummy crumbs at the bottom of your coffee cup. So many good things to be thankful for.

Chocolate Chunk Biscotti

Ingredients:

• 2 TB Softened Butter
• 3/4 cup Sugar
• 1 1/2 tsp Vanilla
• 2 Eggs
• 2 cups AP Flour
• 2 tsp Baking Powder
• 1/2 tsp salt
• 1/2 cup Chocolate Chunks
• 1/2 cup White Chocolate Chips

Instructions:

1. Mix butter, vanilla, sugar, and eggs until all combined. In a separate bowl, mix salt, flour, and baking powder. Add the dry ingredients to the wet, mix until combined. Add chocolate chips and evenly mix throughout the dough. 
2. Split the dough in two, and form into log shapes that are about 1.5 inches thick. Place the biscotti dough on a sprayed cookie sheet. Wet your hands lightly and smooth the tops of the dough, this will help create a smooth crust. Bake at 325 degrees for 20-25 minutes, or until the bottoms have browned and the tops of the dough logs are beginning to crack. 
3. Let cool for 15 minutes, or until the logs have firmed up and aren't too hot to touch. Using a serrated knife, cut slices that are 1/2 inch thick. Place those slices back on the cookie sheet, laying flat, and bake at 300 degrees for another 15 minutes or until the interior is cooked throughout. Serve with coffee or warm cocoa. 

Before baking. 

After first baking. 

After second baking. 

Delicious and crunchy biscotti!