Chocolate Chip Cookie Biscotti-crisp vanilla cookie with bursts of mini chocolate chips throughout then for an extra indulgence served with a White Chocolate dipping sauce!
This time of year can get so crazy. From a few days after Halloween, right through New Years, it feels like time is on fast forward. It’s not just the holidays. There’s just so much going on. The kids seem to have more activities in the fall. Staying after school for practices. There’s football season. And what about mid term finals? The last 3 days before break. I’m hoping my kids can stay focused enough on their tests instead of thinking of being out of school for almost 3 weeks.
And there there IS all the stuff associated with the holidays.
Decorating. Both inside and out. I’m sorry to say, I’ve been a slacker this year. The inside of the house looks great but my outside lights…I couldn’t find the extension cord. So yup, my garland is hanging on the porch with pretty bows but at night, it’s dark.
There’s shopping and wrapping. I’ve done a lot of my shopping online this year but I think I spent more time searching for gifts online than I would have if I had gone to the stores and looked in person.
And then there’s the baking.
This is really my favorite part. Of course it is. I start out early so I can deliver treats wherever I happen to be going. The bank, the schools, the doctor’s office.
It feels so good to share a little something with others. It can be candy, or cookies, or pound cake. As long as you can package it so it doesn’t look a mess by the time you get where you’re going.
Biscotti falls into all of the above. Especially when there are mini chocolate chips involved.
This recipe came from McCormick’s Flavor Forecast for 2015. I love finding new flavors to combine and being reminded of classics favorites like chocolate and vanilla.
And it’s not just about baking sweet treats. I always say, I love to bake but I cook because the family needs to eat. It’s true. We seem to eat the same things for dinner every week.
It’s not that I don’t want to adventure out and try new things. I just don’t know what those new things should be. I played around with The Flavor Print Dash Board, it took about 2 minutes to click on my answers, and I have to say, they nailed it!
My flavors rising to the top are Coffee/Chocolatey-“Think less milk chocolate candy and darker, slightly bitter, roasted coffee or cocoa beans.” Ok, this was a no brainer and not a fair assessment. Anyone could have guessed this one.
Tropical-“Bright and predominantly sweet like bananas yet, can have a sour bite as you experience with fresh pineapple. Tropical flavors and aromas are brought about through pina coladas, mango salsa, or fresh topical fruits like coconut and papaya.” I have to say no on the bananas but yes to the rest.
Cheesy-“Ranging in degrees of boldness, sharpness and fruitiness that you find in cheddar, Swiss and parmesan, cheesy flavors are adored in classics like macaroni & cheese, fondue, and manicotti.” I’ve never met a cheese I didn’t love!
I’m excited to make something fresh, that I know everyone will love for dinner. First up on my list are Macaroni and Cheese Primavera, Broccoli Cauliflower Casserole (this is replacing green beans for Christmas!) Pizza Pot Pie and I found A Cinnamon Apple Brunch Bake that’s just 7 ingredients that might just be for Christmas morning.
I dare you to make your own Flavor Print. Did they get it right? Did you find a new recipe to try? Remember, I found this recipe through the flavor forecast.
I slowed down, for just a little bit, so I could enjoy my biscotti dipped in the White Chocolate Dipping Sauce (you have to make the sauce, trust me!)
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Chocolate Chip Cookie Biscotti with White Chocolate Dipping Sauce
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/4 cup instant powdered dry milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon McCormick Extra Rich Pure Vanilla Extract
- 1 cup mini chocolate chips
White Chocolate Dipping Sauce
- 2 cups half and half cream
- 1 1/4 cups white chocolate chips
- 1/4 cup Irish Cream liqueur
- 2 teaspoons McCormick Extra Rich Pure Vanilla Extract
- Line a large baking sheet with parchment paper and set aside.
- Combine flour, brown sugar, powdered milk, baking powder and salt in a large mixing bowl. Mix on low until combined.
- Beat eggs and vanilla extract together. Slowly add egg mixture to dry ingredients. Mix until a smooth dough forms. Stir in mini chocolate chips.
- Divide dough in two. Shape each half of dough into a 12 inch log. Place logs on prepared tray and flatten to about 1 inch high.
- Bake in a preheated 350 degree oven for 20-25 minutes, until risen and firm to the touch. Remove from oven and let cool for 15 minutes, until cool to the touch.
- Transfer to a cutting board and using a serrated knife, cut biscotti into 3/4 inch slices. Return slices to baking tray and bake for 10 minutes, turning cookies over half way through baking.
- Remove biscotti to cooling racks to cool completely.
White Chocolate Dipping Sauce-Place all ingredients in a medium saucepan over medium heat. Simmer for 5 minutes while stirring constantly. Remove from heat and let cool till just warm. Sauce will thicken as it cools.
If omitting the Irish Cream liqueur, substitute with half & half
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I was compensated for this post by McCormick. As always, all opinions are my own and I only share what I truly love.
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