I have a new addiction. No, it’s not biscotti (that’s definitely an addiction, but nothing new).
For the past couple of weeks, every night, about 30 minutes before I get into bed, I stick an electric blanket under my sheets and crank it on high….gaaah!! It’s amazing. I no longer have to wait for my body heat to warm up the cold bed. The sheets are SO toasty and warm. I literally fall asleep within minutes. My husband is a night owl and always comes to bed hours after me, so I’ve never been able to rely on his body heat – but really, by “night owl” I mean he hasn’t turned into a pumpkin by 9pm.
Electric blanket, I love you. Please don’t short-circuit and burn down my house. 🙂
Ok, now we can talk about my other addiction.
My love for biscotti is strong. One of my favourite things in the world is dunking that hard cookie into a cup of coffee, softening it up and munching it. It turns my coffee drinking into a whole experience – one that is much more civilized than my usual slamming a cup back while simultaneously dressing a toddler and slapping foundation on.
My usual go-to recipe is this almond-vanilla biscotti, but since we’re in the season of indulgence I thought it only prudent to make a super chocolate, dunkable cookie. With a touch of peppermint.
These particular cookies aren’t too hard, so you can easily eat them without dunking, but you’d be missing out big time!
If you’ve never made biscotti before, don’t be intimidated. Yes, they’re twice baked, but the second baking is only 15 minutes long! One tip I would give to you during the whole log-shaping exercise is to use a ruler! It ensures both logs are equal dimensions and takes the eyeball guess-work out of the picture.
These cookies were my second offering for my group cookie exchange, along with my holiday twix bars. Since I made a double batch, I also plan on gifting some to a few lucky neighbours and pre-school teachers. I love how you can wrap up biscotti in a pretty cookie bag and tie it with a bow. It’s a nice alternative to a Tupperware of cookies (which I definitely wouldn’t say no to).
If you’re looking for a fun alternative for a cookie exchange, or you just want a batch of chocolate biscotti for your morning coffee, I’ve got your back.
A super chocolately twice-baked cookie with a touch of peppermint flavour and a sprinkling of crushed candy cane. They’re dunkable and gift-able!
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure peppermint extract
- 1 cup semi-sweet chocolate chips
- 4 oz chocolate, melted (for drizzling)
- 1/2 cup crushed peppermint hard candy (6-7 candy canes)
- Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, combine the sugar and butter together and mix on medium-high until the butter is light and fluffy. Add in the eggs, one at a time, mixing in between. Add the vanilla and peppermint and mix on low until combined. With the mixer continuously running on low, slowly adding the flour mixture until a soft dough forms. Stir in the chocolate chips by hand with a large wooden spoon.
- Divide the dough into two, and shape each portion into a 12 x 4″ (about 1″ high) log on the baking sheet. Place the baking sheet into the oven and bake for 25 minutes. Remove from the oven, and let the biscotti rest for 20 minutes before removing to a cutting board and slicing the biscotti, on the diagonal, into 1″ slices.* The more you angle your knife while slicing, the longer your biscotti will be.
- Reduce the oven temperature to 325 F and prepare two lined baking sheets. Place the cut pieces of biscotti, cut side up, onto the baking sheets and bake for another 15 minutes. Remove, and allow the biscotti to cool completely before drizzling the cookies with melted chocolate and crushed candy.
Biscotti will keep at room temperature, in an air-tight container for 2 weeks, or up to 3 months in the freezer.
- In order to prevent crumbling while cutting, fill a spray bottle with room temperature water and lightly spritz all over the baked biscotti, then leave them to sit for about 5 minutes before using your knife to cut slices. The water will soften up the crust just enough that it won’t crumble on you!
You may also love to try these chocolate dipped almond-vanilla biscotti!