Chocolate Chip Biscookie
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
32
Spice
53
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Salt1 cup
Granulated Sugar1 cup
Brown Sugar2 large
Egg1 tsp
Vanilla Extract1 cup
Pecan (finely chopped)Directions:
1
Preheat the oven to 350 degrees F
2
Line a large rimmed baking sheet with parchment
3
Sift the flour, baking powder and salt in a medium bowl and set aside
4
Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes
5
Add one egg at a time, making sure to mix well before each addition
6
Add the vanilla and almond meal and mix
7
Add the flour mixture to the egg mixture and beat until combined
8
The dough will be thick and sticky
9
Fold in the chocolate chips and pecans
10
Transfer the dough to a lightly-floured surface; divide in half
11
Using floured hands, shape each piece of dough into a log about 10-inches long
12
Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart
13
Flatten each log into a 2-inch-wide strip
14
Bake until browned and set, about 20 minutes
15
Transfer to a rack; let cool for 10 minutes
16
Reduce the oven temperature to 300 degrees F
17
Transfer the biscotti to a work surface
18
Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices
19
Arrange the slices cut-side down on baking sheets
20
Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes
21
Transfer the baking sheets to racks and let cool completely
22
Biscookies can be made 3 days ahead
23
Store in an airtight container at room temperature