Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (at room temperature)
  • 1 1/3 cups sugar
  • 1/2 teaspoon peppermint extract
  • 3 eggs (at room temperature)
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups semi-sweet chocolate chips (divided)

Instruction

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, beat together the butter and sugar, about 1 minute, until fluffy.
  • Add eggs, one at a time, mixing until just combined after each addition. Add peppermint extract and mix.
  • in a medium bowl, whisk together flour, baking powder, and salt.
  • Add flour mixture to the wet ingredients, and mix until just combined.
  • Add 1 cup of chocolate chips to the cookie dough and mix.
  • Line a baking sheet with parchment paper and spray the paper with non-stick cooking spray.
  • Divide dough into two equal amounts and form each half into a long skinny rectangle about 2-inches x 10-inches on the parchment paper.
  • Place in oven and bake for 30-35 min until light golden brown.
  • Carefully pull the parchment paper and cookies onto a cutting board. Slice cookie loaves in 1-inch thick pieces crosswise. (Starting at one of the shorter ends and slicing so you have cookie sticks.)
  • Place cookies back onto a cookie sheet cut side on the pan. Bake for 15 minutes.
  • Remove from oven and allow to cool for a few minutes on the baking sheet. Then transfer to a wire rack to cool completely.
  • Once cookies are cooled. melt remaining chocolate chips in a double boiler until smooth.
  • Dip half of each biscotti into the chocolate and then place on wax paper to let the chocolate set up. Store in an airtight container or enjoy once cooled.