Biscotti · Cookies

Our Favorite Chocolate Chip Biscotti

There’s a very old saying that I’m quite fond of which goes something like this…. “You get what you pay for”.

And it’s true.

There’s another, albeit less well-known (less well-known to anyone under the age of 21, I suppose) saying that I’ve become quite fond as well – and I think it was on Ina Garten’s cooking show that I first heard it – “Don’t cook with a wine you wouldn’t drink”.

And it’s true, too. 

Case in point (you knew this was going somewhere good..) last night I was preparing this recipe for Chicken Marsala, and against my better judgment, used a very, very inexpensive (read: CHEAP) bottle of Marsala wine.

** shudder **

In my defense, it was the only brand that Randall’s carried. The liquor store next door was closed, and the last thing I felt like doing last night was braving the traffic to trek over to HEB. If you are familiar with the congestion on 620N around rush hour, you know exactly what I’m talking about.

Moral of the story? Next time, plan ahead a bit better, or suck it up and face the traffic.


My consolation prize was two of these biscotti with the last of my (good) wine.

They were delicious 🙂

Chocolate Chip Biscotti – adapted from Williams Sonoma

  • 1/2 cup butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tbs. instant espresso powder
  • 2 eggs
  • 2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper, and set aside.

Cream together butter, both sugars, and espresso powder until light and fluffy. Add eggs one at a time, until light and fluffy. Sift together dry ingredients and add to butter mixture. Mix until combined. Add chocolate chips.

Divide dough in half on baking sheets. Spread with spatula, forming logs about 3-4” wide and 3/4” thick. Bake until firm to the touch, about 25 minutes. Remove from the oven. Let cool for 5 minutes.

Transfer logs to cutting board and cut into 1/2” diagonal slices. Place each cookie on baking sheet, cut side down. Bake for 10 minutes, then turn over and bake another 10 minutes. Cool. Makes about 3 dozen.


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