Perfect Baking Weather{Recipe: Small Batch Chocolate Pecan Biscotti}

We had a bit of snow here in the desert, which is a rare site indeed! It put me in the mood for baking, but I wanted to make just a little something. So, I altered the Vanilla Biscotti from this site to make a half batch of chocolate biscotti. It turned out great and made just enough for just my husband and I. 

Small Batch Chocolate Pecan Biscotti

3 tablespoon butter*

1/3 cup sugar

1-1/2 teaspoon vanilla extract

3/4 teaspoon baking powder

1/8 teaspoon salt 

1 large eggs*

1/4 cup cocoa powder

3/4 cup + 2 tablespoons all-purpose flour

1/2 cup pecans, chopped

1/4 cup semi-sweet, milk, and/or white chocolate chips, melted

*Note: Let butter and eggs stand at room temperature for about 30 minutes before starting baking prep. Butter should not be completely softened. 

Instructions:

1. Preheat oven to 350ºF. Line a 18"x 13" baking sheet with parchment paper; set aside. 

2. In a medium-size mixing bowl, beat together the butter, sugar, vanilla, baking powder, and salt until smooth and creamy.

3. Beat egg into the butter mixture, the batter may look a but curdled. Add cocoa powder and beat until combined. Add flour and, with mixer set on low, mix until smooth. Fold in chopped pecans. The dough will be a little sticky. 

4. Place the dough onto the prepared baking sheet and shape into a 9 1/2"x2" log about 3/4" high. If dough is too sticky to work with, dampen fingers to help prevent sticking. Smooth the top and side of the log with a wet spatula or bowl scraper. 

5. Bake the dough in preheated oven for 25 minutes; remove from oven.

6. Using a spray bottle filled with room temperature water*, lightly spray the top and sides of the log. This will make slicing the biscotti easier and less crumbling. Reduce the temperature of the oven to 325ºF

7. Let the baked log sit for 5 minutes, then using a serrated knife, cut the log crosswise into 3/4" slices. Alternatively, the log can be cut diagonally for longer, but fewer, biscotti. Be careful to cut straight down, or else you will have uneven slices that may topple while baking. 

8. Return the biscotti flat edge down onto the prepared baking sheet. Return the biscotti to the oven and bake 20-25 minutes, or until they feel very dry. They may feel slightly soft and moist in the very center if breaking one open for testing, but they will continue to dry out while cooling. 

9. Transfer biscotti from baking sheet to cooling rack; cool completely. When completely cooled, drizzle with chocolate of choice. For biscotti shown, 1/4 cup semi-sweet and 1/4 cup white chocolate was used. Store in an airtight container at room temperature for up to 2 weeks.

Makes about 10-12 biscotti

*For the biscotti pictured I could not find my spray bottle, so I dampened a paper towel, squeezed out excess water, then laid it over the biscotti log and pressed lightly. This worked just as well as spraying the biscotti log. 

Pour a cup of hot cocoa or coffee and enjoy!

Cookies Made for Sharing {Recipe: Small Batch Super Thick Oreo Chocolate Chip Cookies}

These cookies are a combination of 2 of my favorite cookies: Levain Chocolate Chip Cookies and Oreo chocolate chip cookies I used to purchase from Nordstrom Cafe. Levain cookies are readily available, in fact I think you can get ready to bake ones at Whole Food. In addition, there are all sorts of copy cat recipes on the internet. But, I haven't seen the Oreo chocolate chip cookies at Nordstrom Cafe in years. I used to get them when we lived near a Nordstrom about 20 years ago. Lately I've been craving them, so here is my take. One cookie big enough to share-perfect for Valentine's Day!<3

Small Batch Super Thick Oreo Chocolate Chip Cookies

This recipe is adapted from one found at https://buttermilkbysam.com/thick-chunky-chocolate-chip-cookies/. 

Ingredients:

6 tablespoons butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 1/2 cup all purpose flour

1/2 cup semi-sweet chocolate chips

6 Oreo Cookies, chopped

Instructions:

1. Line a baking sheet with parchment or a silicone mat; set aside. 

2. In a small bowl, whisk together melted butter and sugars until light and creamy. This takes about 30 seconds of whisking. 

3. Add egg, vanilla, baking soda, baking powder, and salt to butter/sugar mixture and whisk until well combined. 

4. Stir in flour until just about combined, then add chocolate chips and Oreos.  Note: a few pieces of chopped Oreo can be set aside and pushed into the top immediately after pulling the cookies from the oven. This is optional and just for decoration and making the Oreos a little more visible.

5. Cover dough and let it stand at room temperature for one hour. 

6. Preheat oven to 375ºF.

7. Divide dough into quarters by eyeing or weighing. If weighing, it's about 158g per quarter. Place them on the prepared baking sheet far enough apart to allow for spreading while baking, at least 2 inches.

 

6. Bake at 375ºF for 5 minutes, then lower the temperature to 350ºF and bake for 10-12 more minutes, or until golden brown on top. Leave on the pan to cool completely. 

Makes 4 large cookies

Enjoy!